Chili Starter
This a funny way this recipe came about and a lesson learned. When I first had a garden and had lots of tomatoes I thought I would make a big batch of fresh tomato salsa. I thought why not put it in some containers and freeze it. It would be great to pull out a batch and relive summer. Well, when I thawed out that container of salsa it was gross! About an inch of water on top, the salsa tasted terrible all the ingredients had broken down. Of course I did not want to throw away all my hard work! It had all the basic ingredients for chili. I browned some meat, with onions and garlic, add the salsa and chili seasonings; let it simmer until it was thick. It tasted great! That is how my “chili starter” came about. Now I make a big batch just for that purpose, it’s great to have on hand on a cold winter day.
Chili Starter
Jalapeños
Onion-any type of onion
Garlic-peeled
Cilantro (optional)
Tomatoes
Lime juice (optional)
In a food processor add stemmed jalapeños, seeded if you like, onions cut in quarters and garlic; chop until finely minced. Add tomatoes, cilantro and lime juice if using; pulse until smooth. Place in freezer containers and freeze until needed. I know I didn’t list amounts, but use what you have on hand and according to your taste. Once you make chili you can add more or not of any of the ingredients.
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what a great idea. I just never use my food processor. and I have a little freezer. with nothing in it. thanks