Back in the day or B.H. (before husbands), my best friend and I had a favorite restaurant. It mattered not if we were meeting for a weekday lunch in the summer or grabbing a bite before we went out.
We could always be found at Chimi’s.
And, we always ordered the same thing: Nachos. Those nachos were delicious and had refried beans, two or three cheeses, guacamole, sour cream, shredded chicken and lots of jalapenos. We loved these.
Sadly, I think the menu has changed over the past twenty years and these nachos probably aren’t the same. I am sure our tastes have changed as well.
I haven’t been to Chimi’s in years.
Besides the nachos, their house salsa was divine. I saved a clipping from our local paper about fifteen years ago with the secret recipe for their Salsa Fresca. I have since misplaced that clipping, but I almost have the recipe memorized. In an attempt to recreate this long-lost recipe, I decided to finally write down from memory the old recipe. I am sure that I have added and subtracted ingredients from the original, but this is my ode to Chimi’s Salsa Fresca.
Restaurant Style Salsa
Restaurant Style Salsa
Inspired by Chimi’s Salsa Fresca1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can fire roasted diced tomatoes
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 t. minced garlic
1/2 T. fine sea salt
2 (8 oz) can diced mild green chilis
3 large Roma tomatoes, diced
1 medium onion, diced
1 large diced jalapenos
1/2 T. garlic powder
fresh ground pepperIn a large bowl, mix the canned tomatoes, cilantro, green onions, garlic, salt and green chilis. Add the remaining ingredients. Mix well.
Keep refrigerated. For a smaller portion, cut recipe in half.
This does indeed make a large amount of salsa, about two quarts, but it is the perfect recipe for the dead of winter. Adding the few fresh tomatoes to the canned goods make this taste like a summer-fresh salsa.
I made up a batch recently for The Hubs’ work place as they celebrated “Taco Tuesday.” (How fun is that?)
I ate at Chimi’s about 15 years ago, while in Tulsa for a relative’s college graduation. I was impressed. Your salsa recipe, without a doubt, hits the spot.
I might have seen you there about 15 years ago. We haven’t been there in ages.
That looks droolworthy! I really love the deep red colour.
Thanks. I am beginning to think that some extra dye might be added to canned tomatoes…..
This looks wonderful. I love a good salsa too. We have a favorite Mexican restaurant and I could eat my weight in their salsa.
I bet there are as many salsas as there are Mexican restaurants.
I wouldn’t take that bet about the # of salsas vs. Mexican restaurants. 🙂 Great looking salsa! Love it chunky like that.
I can’t wait for the fresh stuff though.
A lot of places seem to have changed over the years. Can’t be me, of course. 🙂 Anyway, this salsa looks terrific. LOVE salsa — this looks particularly nice. Thanks.
I know, right? It’s them and not us.
I love Mexican and bookmarking this to try it at home with pitas!
Pitas would be a great accompaniment.
How cool is this recipe Debra! I never would have thought to use crushed tomatoes and fresh tomatoes to create a salsa.
I once had a BH favorite restaurant too. I haven’t been there in years. Isn’t it amazing how, when push comes to shove, memory kicks in a you do your best to recreate that “it” meal:)
Thank you so much for sharing, Debra…it’s another keeper:)
Thanks, Louise. Since I have revisited this recipe, it will be on the menu a lot more.
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I don’t remember Chimi’s – but this salsa looks and sounds delicious!
I think they opened in he 80’s.
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Yumm, that hit the spot!! Care to do a take on their (ba) queso recipe??
I would have to revisit or that one. 🙂