The Ultimate Salsa

[Originally posted on October 10, 2003]

The Ultimate Salsa recipe is from the Yucatan Liquor Stand in Oklahoma City (now closed). This is a 15 gallon quantity recipe, so you will have adjust proportions.

2 case #10 can - Heinz Garlic & Herb Diced Tomatoes
5 lbs fresh Jalepeno Peppers
1 case #10 can Hunts Tomato Juice
2 #10 cans Ketchup
5 lbs White Onions - diced
5-6 bunches of fresh Cilantro
1 cup Cracked Black Pepper
.5 cup Cumin
4 cups McCormicks California Style Garlic Salt
1 Buttload of quality dipping style Tortilla Chips

Pour diced tomatos, tomato juice, and ketchup into large mixing bowl. Add cracked black pepper, cumin, and garlic salt into mixture and mix thoroughly by hand. Cut stems off jalepeno peppers and discard. Chop jalepeno peppers and place into mixture. Dice onions and place into mixture. Finely chop cilantro and place into mixture. Mix all ingredients until well blended. Place in large covered bowl and refrigerate. Best served cold.

This will give you a Thick & Chunky Ultimate Salsa.

Regular Ultimate Salsa: use a mechanical blender to dice onions and cilantro before adding to mixture. You can also increase the proportion of tomato juice and possibly add some Real Lemon to thin the mixture.
Extra Spicy Ultimate Salsa: subsitute a hotter pepper for jalepeno or add the hotter pepper to this recipe. Cayenne pepper can also be added to "kick it up a notch".

The Bartender says: I apologize for my lack of proper proportions. Actually, I thought I had lost this recipe years ago, but I found it in my book on HTML code! Bingo!


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