What is the best salsa that is not really chunky? My husband loves salsa, but not really chunky ones.?

Answer 1

La Victoria Salsa Ranchero

Answer 2

Fresh Summer Salsa
4 ripe, Roma tomatoes, quartered
½ medium white onion
2-3 cloves fresh garlic, peeled
½ medium green bell pepper, seeded
¼-½ fresh jalapeño pepper, seeded*
2 Tbsps fresh lemon juice
a few leaves of fresh cilantro, no stems (do not omit this ingredient)
1 tsp salt (more or less to taste)
1 tsp black pepper
Place the metal chopping blade in your food processor. You will be using your "momentary" or "pulse" button on your food processor. Process the onion and the garlic cloves for 3-4 seconds until onion is finely chopped and mixed with the garlic. (Do not over-process.) Add remaining ingredients. Whiz for no more than 3-4 seconds for delicious chunky salsa. (Be careful not to over-process or this will turn into a pureé.) Serve immediately with crispy corn tortilla chips. Be prepared to make a second batch--it goes fast!

*Be careful when handling fresh jalapeno peppers. Wear latex gloves and do not allow your hands to come near your eyes. I use about one-third of a 3-inch long pepper in my salsa. You can adjust the amount to suit your taste. Do not use pickled jalapeno peppers.

Answer 3

Recipe for Salsa
Makes 8 pints

Ingredients:

3 quarts chopped slicing tomatoes
3 cups chopped onions
6 Jalapeno peppers, seeded and finely chopped
4 long green chili peppers, seeded and chopped
4 cloves garlic, finely chopped
2 12-ounce cans tomato paste
2 cups bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
1 teaspoon black pepper
Instructions:
Combine all ingredients in a large saucepan.
Bring entire salsa mixture to a boil.
Reduce heat and simmer for 30 minutes, stirring occasionally.
Ladle hot salsa into sterilized pint jars, leaving ½-inch headspace.
Adjust lids and process in boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001 – 6,000 feet; 25 minutes above 6,000 feet.

Answer 4

I don't like the chunky ones either. I go to the aisle where the seasoning stuff is to make taco's is. They have Taco Sauce in jar. It's to go on, well. tacos. It's not near as chunky as salsa, but it taste close to it. Hope it helps.

Answer 5

I got this receipe from a Radio personality here in Chicago.

1.) Onions.
2.) Celery.
3.) 2 - 8 oz cans of diced Tomatoes.
4.) Olive Oil.
5.) Chili Powder.

Wash and Cut and a couple of celery stalks.
Peel and dice the onion.
Open the cans of diced tomatoes. With a potato masher, mash the diced tomatoes until they are flat and all juices have been smashed out of them.
In a skillet poor in the olive oil and sautee the onions until clear.
Sautee the celery until they are no longer chewing.
Drain the onions and the celery.
Add to the crushed tomatoes.
Add chili powder to taste.

Answer 6

Usually if you go to the bargain grocery stores like Aldi's or Save A Lot, they have salsa that has more sauce than stuff. Try there.

Answer 7

You could make fresh in the blender. tomatoes onion and garlic and jalepeno and just a little cilantro, some lemon juice and a bit of green pepper. salt and pepper. There are lots of recipes on the web. Whenever I make it and think I have enough for a couple days it is always gone before you know it.

Answer 8

Take a can of whole peeled tomatoes, some onions,some jalapenos (as many as you want to make it hotter) and some garlic and throw it in the blender with a little water. Blend and then pour in a bowl and garnish with some cilantro and a little salt.

Answer 9

Chi-Chi's makes one that is pretty good and not too chunky.

Answer 10

HOMEMADE!! this way you control what you eat and everything tastes better when made with love!! hehe