Chili's has the best chips and salsa around.

Same here. We can about 5-7 gallons every year. Placed in pint jars, this is the perfect size. Although I like mine the best, I enjoy trying others and as far as a restaurant goes, I don't think you can beat the salsa at Chili's.

 

My husband use to try to can his, I talked him into freezing it this summer and it is absolutely perfect, he usually adds a can of tomato paste to thicken it up a little bit.

for those that use PACE, stop, they add to much water for it to be considered any good.

 

go buy some vine ripened or roma tomatoes, 1 jalapeno, a sweet white onion, and a bunch of cilantro....chop all those up put in a bowl, add some garlic powder, a dash of cumin, and a dash of white pepper.....then add about 2 tbls water.....mix together....there you have it a cheap but awesomely fresh salsa.

^sounds similar to mine, I add some hot sauce, some different peppers, sugar, vinegar, zest and juice from a lime and place in the food processor. I usually make a couple quarts at a time.

My daughter inlaw is Mexican and this is her recipe. 3 fresh ripe tomatoes to one jalopeno. She boils them together for about 15 minutes, then opens up the peppers and depending on how hot she wants it removes the seed from the peppers. The more seeds the hotter it is. She adds cilantro puts it in a food processor and you have some great salsa.

Gotta love it.

 

Tostitos bite size with Pace Picante Salsa. I don't like all that extra junk in my salsa. Pace is just straight up sauce with a minimum amount of "junk" in it.

I agree here. :thumb:

Wow I was eating Tostitos and nacho cheese just a second ago...I love that stuff

I also like this stuff. :thumb:

I have to agree. I have perfected my homemade salsa, and no one in my family will eat store bought salsa. And I have taken it to many social gatherings and now I have so many friends that request it that I now just give them a copy of the recipe.

 

Well.......Could you post the recipie ? Should it be some top secret to be kept from the governmet, afraid that Paula Deen or the Food Network might get a hold of it or something like that just pm me the recipie.....Remember, Raceland Blood runs deep.....