A Recipe From the Legendary Kimon Brown, Salsa!
For my Vegas and Arizona peeps - These two are a little different
than mine. I use tomato sauce, and cayenne, granulated garlic, onion
powder, kosher salt, and a little cumin. But these two sound like they
are worth a try. Most important is to use real tortilla chips and not
the store bought ones. Fresh fried and lightly salted in a brown paper
sack.
None of these are salsa recipes that are so popular but for those of us that grew up with Macayo's sauce it is like liquid cr
ack. Bowl of chips two cherry cokes and a TCT perfect high school date night.
Macayo Sauce from the 70’s
(2) 28 oz. can stew tomatoes or (1) 46 oz. can
1 med onion – cut in 4ths
3 small guerro jalapeno peppers hot
Put in sauce pan cook low for 1 ½ hrs covered. Pour mixture in a hand ricer or blender
Chips – use day old corn tortillas cut into 8ths in a regular deep fryer.
Macayo Sauce NOW
1 46 oz. tomato juice
1 1/2 tsp granulated garlic
1 TBSP and 1 ½ tsp cumin
1 tsp salt
For Mild sauce – 1 ½ tsp crushed red chilies
For Hot Sauce – 1 TBSP crushed chilies
Put all in the blender and blend in high for at least one minute. Refrigerate – serve with chips.
