Anyone know the Chi-Chi's Garden Salsa Recipe ??

Question

Any former workers know how to make it? I need to learn how to make it !!! Thanks in advance!

Answer 1

1/2 peck ripe tomatoes, chopped
2 med. onions, chopped
2 lg. green bell peppers, chopped
2 Anaheim peppers, chopped
1 bunch fresh cilantro, chopped fine
3 jalepenos, chopped fine
4 cloves garlic, crushed
2 tsp. cumin seed
1 tbsp. salt
1/4 c. lemon juice
2 tbsp. sugar
1 c. water

Use rubber gloves when chopping hot peppers!! Combine all ingredients - will keep fresh in refrigerator 2-3 weeks or pack in hot jars and process as for a jam-jelly recipe.

Answer 2

I too have searched for an authentic Chi-chi's hot salsa recipe: I tried the following recipe, using the "red hot salsa" alteration listed at the end of the recipe. The only thing I changed was to add the garlic without blanching first, and I used a 16oz. can of chunky diced plum tomatoes in place of the fresh.I then placed all ingredients into a blender (or food processor), and pulsed about 5 times. You can make it chunkier or finer depending on your preference. Also, you might want to add a teaspoon of crushed red pepper. Chi-chi-s hot salsa definately had the crushed red pepper.The coriander, (cilantro) and lime juice are crucial! Letting it stand for an hour is another important step to alow the flavors development. I don't think you will be disappointed with this recipe!!! Happy munching! Basic Salsa
Course : Salsas
From: HungryMonster.com
Serves: 2

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole clove garlic
1 lb Ripe plum tomatoes, cored
-and finely diced but not
-peeled
1/2 small Red onion, finely chopped
1/4 c Minced fresh cilantro OR
1/4 c Minced flat leaf parsley,
-plus 1/2 tsp ground
-coriander
1 tb Lime juice
1/4 ts Salt
1/4 ts black pepper

Preparation:
Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes Prep time: 15 minutes Cook time: 2 minutes. Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA: Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed. Makes 2-1/3 cups. **Wash hands after handling the pepper**

Answer 3

Chi-Chi's Garden Salsa
--C - Copy Cat Restaurant Recipes


Ingredients:
2 green onions diced
2 ripe tomatoes diced
1/2 teaspoon salt
1/2 teaspoon black pepper
dash of Tabasco sauce
14 ounces can stewed tomatoes

Directions:

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture.

Add Tabasco to taste.

Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.

Answer 4

I think this recipe is SPOT ON; only thing that made it perfect besides the recipe it's self is letting the salsa sit and marinate for a day or so. The flavors become more salsa like and less veggie tasting

Answer 5

Chi Chi's Salsa Recipe
Serves/Makes: 4

Ingredients:
2 green onions diced
2 ripe tomatoes diced
1/2 teaspoon salt
1/2 teaspoon black pepper
dash of Tabasco sauce
14 ounces can stewed tomatoes

Directions:

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture.

Add Tabasco to taste.

Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.

Chi Chi's Mild Salsa Recipe
Serves/Makes: 6

Ingredients:
1 can sliced-style stewed -- (14 ounces) tomatoes
2 large Green onions -- snipped w/scissors
1 large Ripe tomato; core -- dice
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 dash Tabasco; or to taste

Directions:

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months.

NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes

hope these help. enjoy.

Answer 6

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