05/28/2021
SO HERE YOU GO, THE RECIPE FOR HACIENDA SALSA.
28 OZ CAN WHOLE TOMATOES (NO ITALIAN TOMATOES, THEY ARE TOO SWEET)
7 OZ CAN OF PICKLED JALAPENO SLICES (NACHO SLICES)
1 LARGE CLOVE OF GARLIC
SALT TO TASTE
DRAIN THE LIQUID FROM THE TOMATOES INTO A BLENDER ADD THE GARLIC AND BLEND. NEXT DRAIN THE JALAPENOS AND ADD TO BLENDER AND BLEND SOME MORE.
LAST ADD THE TOMATOES AND PULSE UNTIL YOU REACH A DESIRED CONSISTENCY.
RESIST THE URGE TO SALT AT THIS POINT. PLACE THE MIXTURE IN THE REFRIGERATOR OVERNIGHT TO GIVE THE FLAVORS TIME TO MELD.
NEXT DAY TASTE AND SALT TO YOUR TASTE. WE OFTEN DO NOT ADD SALT BECAUSE THE JALAPENOS HAVE SALT AND IT IS EASIER TO ADD THAN TO TAKE OUT!
IF YOU ARE NOT HAPPY WITH THE RESULTS TRY DIFFERENT BRANDS OF TOMATOES, BELIEVE IT OR NOT IT MAKES A BIG DIFFERENCE. DON'T GIVE UP AFTER ONE TRY, IT TAKES PRACTICE.
SOME PEOPLE LIKE IT CHUNKY AND OTHERS SMOOTH. DONT BE AFRAID TO EXPERIMENT.
GOOD LUCK. LET ME KNOW IF YOU ARE SUCCESSFUL.
