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Hector Galán’s Tejano Salsa

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INGREDIENTS

• 6 fresh jalapeño peppers, whole
• 2 medium tomatoes, whole
• 2 8-ounce cans of tomato sauce
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• Salt and pepper to taste

INSTRUCTIONS

In a medium saucepan, place the jalapeño peppers (minus the stem) and tomatoes, and bring to a boil. Once the jalapeño peppers and tomatoes are soft (approximately 5 to 8 minutes), put in colander and drain water completely. This is important because water is lighter than salsa and you don’t want a small lake to form in your salsa bowl. Put the jalapeño peppers and tomatoes in a blender. Add the tomato sauce. The amount of tomato sauce you add depends upon how hot you like your salsa: add more tomato sauce for a milder salsa. Blend well. Add the onion powder, garlic powder, and salt and pepper, and continue to blend. Makes about 2½ – 3 cups. Serve with your favorite tortilla chips, pop open a beer and relax and listen to your favorite Tejano music.
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