The Best Chips and Salsa! Any ideas on how to make?
I moved away from my favorite Mexican food restaurant 17 years ago. I still crave their warm, soft, puffy chips and that wonderful fiery hot salsa. I’ve tried to remake the chips and salsa at home with limited luck. Does anyone have any ideas or Recipes I can try? The restaurant’s name is Rosita’s and they have two locations in Scottsbluff, NE. You can see a picture off their chips and salsa on this link. http://www.roadfood.com/Reviews/Overview.aspx?RefID=5161 Thanks for the help.
this is my salsa I make every year.
Forget the jarred stuff. You won’t believe how good fresh salsa tastes.
8 C. tomatoes, peeled and chopped
2 C. onions, chopped
2 green peppers, chopped
2-3 jalapeno peppers, chopped fine
2 cloves garlic, minced
½ C. fresh parsley or cilantro, chopped
1-5.5 oz can tomato paste
3/4 C. white vinegar
1 tbsp granulated sugar
1 tsp salt
1/2 tsp ground cumin
In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer uncovered for 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2 weeks for ladle into hot jars and seal. Can also be frozen.
Makes 5 pints
Homemade Tortilla Chips
12 Corn tortillas
* Baking the chips instead of frying them * Using no-stick spray instead of
vegetable oil for oven frying
Preheat the oven to 400 degrees. Spray 2 cookie sheets with no-stick spray.
Stack the tortillas and cut the stack into six wedges. Place the tortillas
on the prepared cookie sheets in a single layer. Lightly spray with
no-stick spray. If desired, lightly sprinkle with the salt. Bake for 10 to
12 minutes or until lightly browned and crisp.
Makes 72 chips; 12 servings
“JANITZIO ISLAND AND PARICUTIN VOLCANO” Prieststrip’s photos around Pátzcuaro, Mexico
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