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
Inspired by Chimi’s Salsa Fresca
1 (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 pepper
In 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?)