Brian here. Thanks to everyone for their "Congratulations" on my landslide salsa challenge victory. Some of you inquired about the recipe and even more asked about buying some. I'm all for making a quick buck, but Chris strong armed me into making the recipe available to all of you who have been so good to her. So, without further ado, here it is. Enjoy!
Brian's Not So World Famous Table Salsa
1 can WHOLE tomatoes (large, 28 ounces)
1 bunch cilantro
3 cloves garlic
1-3 jalapenos (or as many as you like)
1 Tbsp granulated chicken bouillon
1 Tbsp olive oil
Start by slicing the garlic and jalapenos (discard the stems and if you like it really mild remove the seeds and ribs). Over a medium heat, saute the garlic and jalapenos in the oil until they start to brown. Meanwhile, in a food processor or blender add the tomatoes, cilantro and bouillon. When the garlic and jalapenos are done, add those as well. Blend until all ingredients are finely chopped. Adjust seasoning to taste. Serve with chip and margaritas.
P.S. It's even better after it's sat in the fridge for a day or two. Let me know how you like it. It doesn't get any easier. And it's especially tasty on breakfast burritos.