Dining Outside the Home: Old Town Mexican Café in Key West, Florida! When a restaurant boasts of an abundance of hatch chiles and fresh, local ingredients, you begin to wonder if Santa Fe style Tex-Mex might be a good choice for dinner. Anytime the weather is hot, and the drinks are cold, it draws a crowd on Duval Street for seafood favorites, like skewered shrimp marinated in lime juice and ginger. Take a swig of on-the-rocks margarita. The salted rim offsets the spicy salsa you can’t resist tasting now and then. If you’re in the neighborhood, take advantage of Happy Hour specials. There’s no rush here.
What’s Cooking in Gail’s Kitchen? Sunshine Eats: Restaurant-Style Salsa! Everyone goes crazy over the slightly chunky and spicy kicked salsa served in your favorite Mexican restaurant. Now you can make it yourself and enjoy it at home. With a few key (and secret) ingredients, you’ll find yourself doing a “Mexican Hat Dance” just like a pro. Combine everything in a food processor, press a button, and GO! Do it now. You can thank me later.
14.5 ounce can diced tomatoes, drained
10 ounce can diced tomatoes and green chilies
1/4 cup onion
1 carrot, peeled
1/2 cup fresh cilantro
1 jalapeño, stem removed
1 1/2 tablespoons lime juice
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon cumin powder
Combine diced tomatoes, tomatoes and green chilies, onion, carrot, cilantro, and jalapeño in a food processor. Pulse until mixture is smooth, but still slightly thick. Add lime juice, kosher salt, garlic powder, and cumin powder. Pulse until completely mixed and consistency looks desirable. Pour into a sealed container. Refrigerate one hour to enhance flavors. Serve with warm tortilla chips.