This salsa is great with tortilla chips. The only problem is that it quickly becomes habit-forming—you just can't stop eating it. We serve a bowl of this salsa and a basket of warm tortilla chips to every table in our restaurant, and people always ask for more. I have even seen customers eating it with a spoon, like soup. It goes with everything, from breakfast to dinner, and it accompanies every meal at Los Barrios. It will keep for up to 4 days in the refrigerator and can be frozen for up to 2 months.
Variation:
You can make this hotter by increasing the amount of chiles.
Ingredients
One 16-ounce can whole tomatoes
One 4-ounce can jalapeño chiles
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation
Combine the tomatoes, chiles, garlic powder, salt, and pepper in a blender and blend to a chunky puree; do not blend until smooth. Transfer to a serving bowl.
Los Barrios Family Cookbook by Diana Barrios Treviño. Copyright © 2002 by Diana Barrios Treviño. Published by Random House Publishing Group. All Rights Reserved.
Diana Barrios Treviño and her brother, Louie Barrios, own and operate Los Barrios restaurant, which The New York Times recently praised as one of the top restaurants in the San Antonio area (although locals have known that for years). She regularly champions Tex-Mex cooking on the Today show, and has appeared on Good Morning America and Food Nation with Bobby Flay.
