Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks.
Freezes well. Use within 6 months.
NOTE: For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes.>
Source: Gloria Pitzer's Secret Recipe Newsletter
When it came to salsa, Chi-Chi's coined the term "Salsafication" and its many forms (i.e. "Salsarific", "Salsafy", "Declaration of Salsafication", et al) in menus and training videos. Store managers also used the term in meetings and in daily operations as a motivational tool. In 2001, Chi-Chi's applied for a trademark on the word "Salsafication" but was denied by the Trademark Trial and Appeal Board. But it was still very, very cool that the company made it part of their culture.
In August 2004, Outback Steakhouse bid $42.5 million for the rights to buy its choice of Chi-Chi's 76 properties, but did not purchase the Chi-Chi's name, operations, or recipes. On the weekend of September 18, 2004, Chi-Chi's closed all 65 of its remaining restaurants. Outback had hoped to convert many of the properties to their own restaurants, but instead sold the majority of the properties to Kimco Realty Corporation, a real estate investment trust company in New Hyde Park, New York.
Today, Chi-Chi's only remains as a wonderful ine of products produced by Hormel and available in grocery stores across the U.S. For more information, check out www.chichis.com There's a variety of information, and you can even send a Chi-Chi's gram.
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For more information, please write to; Gloria Pitzer, 1700 River Rd #13, Marysville, MI 48040