Chuys Style Salsa Fresco Food
CHUY'S SALSA COPYCAT RECIPE | SALSA FRESCA
Fresh tomatoes, onions, cilantro, and jalapenos blended together to make pure salsa fresca perfection. No need to go to Chuy's Tex Mex Restaurant just for salsa any more!
Provided by Tara
Number Of Ingredients 6
Steps:
- Step 1 Coarsely chop the tomatoes, onion, and jalapenos. Remember to take the seeds out of the jalapeno if you are spice sensitive.
- Step 2 Combine all ingredients in blender and blend until you achieve puree consistency.
- Step 3 Taste and adjust salt and spice. Add more salt for a more salty salsa and more jalapeno for more spice.
- Step 4 Serve with chips, over nachos, in a burrito or taco.
- Step 5 Store leftovers in a glass jar in the refrigerator for up to 5 days.
- Step 6 Enjoy!
CHUY'S STYLE SALSA FRESCO
This is a copy of the salsa found at chuy's restaurants. It's pretty spot on! BE CAREFUL with the salt and garlic salt! Do to taste!
Provided by jbanish1
Categories Appetizers
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Wash vegetables well. Stem and chop coarsely Serrano pepper. Peel and coarsely chop onion. Squeeze fresh lime juice Core and coarsely chop tomatoes Place Serrano, cilantro, onion, lime juice, salt, and garlic salt in food processor, or blender and pulse on low for five seconds. Add tomatoes and pulse on low until desired consistency. (Chuys is pretty chunky) makes 1 quart. Serve with tortilla chips and enjoy!
Nutrition Facts : Calories 563 calories, Fat 1.60273028086739 g, Carbohydrate 131.435630563741 g, Cholesterol 0 mg, Fiber 24.4467109974557 g, Protein 15.9276835102323 g, SaturatedFat 0.600141391705649 g, ServingSize 1 1 Serving (1476g), Sodium 161.526063389252 mg, Sugar 106.988919566286 g, TransFat 0.453321230321082 g
CHUY'S HATCH GREEN CHILE SALSA
This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.
Provided by Miss Annie
Categories Sauces
Time 55m
Yield 2 Quarts
Number Of Ingredients 8
Steps:
- Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
- Cook for 30 minutes.
- Strain liquid into a large bowl.
- Place solid ingredients in a blender.
- Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
- You may have to do this in batches.
- Add the lime juice and salt and blend for 30 seconds.
- Chill and serve.
THE BEST CHUY'S QUESO RECIPE COPYCAT
Steps:
- instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.
Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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