Chi Chis Salsa Copycat Recipe 385 Food

CHI CHI'S SALSA

Steps:

• Combine the stewed tomatoes, green onions, fresh tomatoes, salt, and pepper in a saucepan. Bring to a boil for 1 minute. Remove the pan from the heat. Add half of the salsa to a blender. Puree until almost smooth. Return to the saucepan. Add tabasco to taste. Let the salsa cool completely and refrigerate for at least 1 hour before serving. Can be stored in an airtight container for up to 2 weeks or freeze up to 4 months.

CHI CHI'S SALSA

Steps:

• Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper.
• Bring just to a boil.
• Boil hard 1 min.
• and remove 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.
• Use within a few weeks.
• Freezes well up to 6 months.

CHI CHI'S SALSA - COPYCAT RECIPE - (3.8/5)

Steps:

• 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 MEXICAN CHICKEN SALAD

Steps:

• In a large bowl, combine all ingredients except lettuce leaves. Mix well.
• Serve over lettuce leaves.

CHILI'S SALSA

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.

CHI CHI'S SEAFOOD ENCHILADA - COPYCAT

Steps:

• In mixing bowl, stir together soup, onion, nutmeg and black pepper.
• In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
• Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
• Place 1/3 cup mixture on each tortilla and roll up.
• Place seam side down in greased 12 X 7-1/2 dish.
• Stir milk into the reserved soup mixture, pour over enchiladas.
• Microwave, covered, on high for 12 to 14 minutes.
• Sprinkle with remaining cheese.
• Let stand for 10 minutes.
• Add a dash of hot pepper sauce to soup mix if desired.

CHI-CHI'S DIABLO SAUCE

Steps:

• Brown ground pork, onions.
• Add diced chilis, La Victoria salsa.
• Add 3 cups water.
• Add Ortega taco seasoning.
• Add 1/2 tsp salt.
• add 2 tbsp cumin.
• combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
• continue to simmer till thickened.