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The Food Shop, 4549 Fancher Drive, Dallas, TX (2026)

06/22/2021

INGREDIENTS
SCALE
1x
2x
3x
2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
3 cloves garlic, peeled
1 (4-ounce) can diced green chiles
1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
1 cup diced white onion
1 jalapeno, stem removed (and seeded, if you want less heat)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar (optional)
1/4 teaspoon black pepper

INSTRUCTIONS
Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.

06/17/2021

Ingredients
6 Roma tomatoes
1/4 white onion
2-3 jalapeño peppers or serrano
1-2 cloves garlic sliced
1/2 lime juiced (you can use key limes as well)
Preparation:
In a large mixing bowl, mix the finely chopped onions with the roughly chopped tomatoes.
Now, combine the chopped green bell peppers and jalapeno peppers. Also, add the green chilies.
Mix the chopped coriander leaves and the cilantro leaves.
Sprinkle the grounded cumin powder, black pepper powder, and the red chili powder.
Add the grated garlic cloves and jalapeno peppers.
Squeeze lime juice and check for taste. If required add more.
Mix the ingredients to blend their taste and flavors well with each other.
Cover the bowl with the plastic wrap and refrigerate it before serving the dip.
Season the chilled tomato salsa dip with chopped leaves.

06/12/2021

Ingredients
8 pounds ripe tomatoes (about 13 cups chopped)
5 large jalapeno peppers, seeds removed, chopped (leave white pith/membranes if you like your salsa hot)
3 cups chopped yellow onions
1 cup fresh cilantro, chopped
4 large cloves garlic, minced
½ cup white vinegar
1 tablespoon white sugar
2 teaspoons salt
½ teaspoon freshly ground black pepper

Instructions
Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the tomatoes to remove the seeds along with excess liquid Place the tomatoes in a colander to drain. Chop the tomatoes.
Place the tomatoes in a large stock pot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 10 minutes.
While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
Store in a cool, dark place. For optimal flavor, use within 6 months but the salsa will keep up to a year

06/09/2021

Ingredients · 3 cups chopped tomatoes · ½ cup chopped green bell pepper · 1 cup onion, diced · ¼ cup minced fresh cilantro · 2 tablespoons fresh lime juice

INSTRUCTIONS
Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.

Address

4549 Fancher Drive
Dallas, TX
75207

Website

facebook.com

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