How to make Haciendas Salsa

There is a Mexican restaurant where I grew up in St. Louis called Haciendas. It has the most incredible food and all you can eat in-house-made chips and salsa. Their salsa is to die for. Seriously, it is addictive and unlike any other salsa I have ever had. I finally sought out to replicate the recipe in my own kitchen and boy did we have success. Here’s the recipe:

Haciendas Salsa

1- 29oz. can tomato sauce
2 cloves garlic roughly chopped
1/2 cup pickled jalapeno juice (the juice from the jar of jalapenos)
2 tsp. ground cumin
2 tsp. salt

A couple shakes of dried oregano

Blend all above ingredients in a blender until smooth.

Then add 6 Tbsp. sliced pickled jalapenos and pulse the blender until the jalapenos are roughly chopped. You don’t want to blend them in.

Sometimes I blend in one bunch of cilantro leaves (remove the stems).  I personally like the flavor of the salsa with this but it does make it different than traditional Haciendas.

Chill for 24 hours for optimal flavor…or just eat right away because its so stinkin’ delicious.

We eat this on everything from scrambled eggs to chips and burritos, taco salad, ice cream…just kidding about that last one 🙂

SOOO GOOD.

Why are you still sitting here listening to me ramble on…go make some already!

Advertisements

5 Comments

Filed under Tasty's

5 responses to “How to make Haciendas Salsa

  1. I am still going to make it one of these days!

    • joehunt

      If you haven’t made this yet, you are missing one of the truly great salsa recipes that is dead-on to the restaurant item. Pair with “On The Border” chips and you will think you are at Hacienda. Thanks Robinson family!

  2. Rich Grisham

    Can you use fresh tomatoes my garden is full
    Of them trying to use them up

    • robinsonhomesweethome

      Yep you sure can. It will be a little different in consistency from the restaurants variation of salsa however. Make sure to remove the skins from the tomatoes. The easiest way to do that is to place all your tomatoes you’d like to use on a baking sheet and roast at 450 until they begin to brown a bit. Flip the tomatoes over and repeat on other side. Remove and allow to cool. Skins should slide right off the tomato flesh and you can use these cup-for-cup the same measurement at the tomato sauce the original recipe calls for.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s