Lu’s El Azteca Salsa
We are addicted to Tex-Mex! But almost none of it can be made authentically at home…..meaning, you can make a good enchilada but you can get a better one made by the pros for about three dollars!
Lu’s El Azteca Salsa is the exception.
SKIP TO RECIPE
One of our favorite restaurants for casual dining is El Azteca in Atlanta. They have great service, a nice outdoor dining area, and the food is fantastic and offered at a bargain.
Lunching on a bowl of their outstanding chicken soup or one of their lunch special combos never disappoints. Coming with complimentary chips and salsa, an El Azteca lunch will set you back about $7. Dinners are not much more and the expansive menu goes beyond to some authentic Mexican dishes. Sunday mornings offer a traditional Mexican buffet including freshly made tamales and other authentic dishes.
You can’t really replicate any of their dishes at home. But one thing you’ll be happy to make is this salsa. Six ingredients, ten
minutes and you are serving a crowd pleasing dip. Make twice as much as you think you’ll need!
In a blender or food processor combine:
1 14 ½ ounce can of diced tomatoes, undrained
2 cloves of garlic
1 jalapeno pepper, seeds and membranes removed
½ bunch of cilantro, larger stems removed (more or less to taste)
1 tablespoon of lime juice (about ½ lime)
1 teaspoon of salt
Puree and pour into a serving bowl. Garnish with a few sprigs of cilantro and serve with tortilla chips.
TIPS:
This can be made ahead and refrigerated. Keeps well for about five days.
If you like a spicier salsa, add some or all of the seeds and membranes of the Jalapeno pepper to the blender and you’ll have a salsa more like that at Jalisco, another venerable Mexican restaurant in Atlanta.
Complete Ingredient List
1 14 ½ ounce can of diced tomatoes, undrained
2 cloves of garlic
1 jalapeno pepper, seeds and membranes removed
½ bunch of cilantro, larger stems removed (more of less to taste)
1 tablespoon of lime juice (about ½ lime)
1 teaspoon of salt