Vince Recommends…

I’ve got something embarrassing to admit. First let me tell you that I like authentic things. Like food. When I’m in Thailand, I want to eat authentic Thai food. In Laos with a group of Americans searching for a familiar restaurant, I’ll vote for the local place where when you order chicken, its face is staring at you from the plate. My favorite restaurant in Las Vegas is a Mexican food truck.

So here’s my confession: I love Chili’s salsa. Like it’s my favorite salsa. Like if I’m ever on Death Row and unable to communicate, choose Chili’s salsa as my last meal for me. (Wait a second, I’ve got wipe the drool off my face, thinking about that being my last meal before my gruesome death. Yum.)

So if you love the stuff like I do, and you’re as cheap as I am, here’s a recipe to make some of your own. It’s not exactly theirs, and not quite as good, but it’s reasonably close, and better than what you can buy at a store.

1 can Rotel (14.5 oz can, with juice)
1 can whole peeled tomatoes (14.5 oz can, without juice)
1/4 cup yellow onion (diced)
3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
A couple squirts of lime
If you want it spicier, add a tablespoon or two of jalapenos (canned, diced, not pickled)

    Place onions (and jalapenos, if used) in a food processor. Process for a few seconds. Add can of Rotel and whole tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Squirt in the lime. Place in covered container and chill. A few hours (or more) of chilling improves the flavor.

And … you’re welcome.