Salsa Challenge Recipe Winners!

It’s time to announce our Salsa Challenge Recipe Winners! It was tough, but we chose the best! Below are the top 5 recipe winners:

Congratulations to:

– Partially Roasted by Benjamin Burk

– Fire Roasted Pepper & Cilantro Salsa Verde by Jody Frein

– 3 Pepper Special by Sandy Featherston

– Pina Colada Tropical by Darlene Buerger

– Hot Tomatillo Avocado by Amanda Vise

We want to wish them all good luck as these finalists move onto the next round! Our LIVE Salsa Contest will take place this Saturday, February 28th! We cannot wait to see who comes out on top and will compete with us at the My Nana’s Best Tasting Salsa Challenge!

A HUGE THANK YOU to everyone who participated this year! 2015 has definitely been marked a success! You can take a look at ALL of our recipe submissions here: http://bit.ly/macsalsablog2015

A Classic Margarita How-To

The margarita is a classic drink that every of-age person should know how to make. Generally consisting of a mixture of tequila, Triple Sec, and lime juice, the margarita is a refreshing concoction that provides that perfect balance of sweet, bitter, sour, and delicious. And as with most famous cocktails (and other inventions), there’s been a bit of controversy over time regarding how the margarita actually came to be.

The most widely believed tale of the margarita’s invention, however, dates back to 1948, when a Dallas-native named Margaret Sames claims to have invented the margarita during one of her many house parties as a socialite. The surprising thing about this, if true, is that this would be the margarita wasn’t actually invented in Mexico!

Others yet believe that the margarita was first invented during or just after the end of Prohibition in the United States. We’ll never really know for sure. However, this doesn’t change the fact that the margarita has become a staple beverage in both American and Mexican culture – and today, you can find all sorts of variations on the classic margarita, including frozen margaritas, fruit margaritas, and everything in between.

What Makes for a Great Margarita?

People tend to have varying opinions when it comes to what makes for a great margarita. For example, some claim that you have to use 100% blue agave tequila in order to make a “true” classic margarita, whereas others claim it’s all about using fresh-squeezed lime juice–none of that stuff you find in the plastic lime bottles at your grocery store. Others still maintain that it’s the large chunks of salt around the rim of the glass that give a margarita that perfect taste. It’s all a matter of personal preference.

Classic Margarita Recipe

Does reading about margaritas have you craving one? Not to worry; we’ve got the perfect classic margarita recipe that you can make at home tonight with just a few simple ingredients.

Start with:

  • 2 oz of 100% blue agave tequila
  • 1 oz Triple Sec
  • 1 oz of freshly squeezed lime juice
  • salt for the rim

In a cocktail shaker filled with ice, add the tequila, Triple Sec, and lime juice, then shake vigorously for about 10 seconds. Before straining out into a margarita glass, lightly wet the rim of the glass before dipping it into a shallow plate of salt. Then, strain the liquid from the cocktail shaker into the glass.

If you want to get a little fancier, consider adding a freshly cut lime wedge to the edge of the glass as a garnish – or a string of lime zest. It won’t affect the taste, but it sure does look pretty.

Now that you understand the controversial history of the margarita and know how to make one for yourself, what are you waiting for? If you’ve got the ingredients on-hand, consider enjoying a classic margarita for yourself tonight, or share them with friends at your next home cocktail party. Visit our recipes page for more fun things to try!

Delicious Salsa Verde

One of our favorite things about salsa is that there are so many wonderful versions – just take a look at all of the diverse and delicious salsa recipes we received for our salsa challenge! We are so grateful for all of the recipes we received! Be sure to check out the My Nana’s Best Tasting Salsa Challenge March 7-8 to see the winners of the entire contest!

A classic salsa recipe we love is Salsa Verde, made with fresh tomatillos. It’s a favorite at Macayo’s Mexican Kitchen and is a fun addition to any chips and salsa spread. Below is a fresh, easy recipe to try at home – just be sure to husk the tomatillos!

Ingredients

  • 8-10 tomatillos
  • 3 Serrano chiles
  • 2/3 cup cilantro, chopped
  • 4 garlic cloves, minced
  • 1 lime, juiced
  • 1/2 tsp salt

Directions

One way to help peel the tomatillos is to soak them first for about 5 minutes. After soaking, remove husks and clean the tomatillos. Wash chiles and cut off their stems. Cover tomatillos and chiles in a pot of water, bring to a boil, and cook for around 10 minutes or so. You will know the tomatillos are cooked because they will turn a lighter green color. Cool.

Strain the tomatillos and Serrano chiles but keep the liquid in a separate container. In a food processor, blend tomatillos, chiles, garlic gloves, cilantro, juice of one lime, and salt. If the mixture is too think, add some of the boiling liquid. Serve with fresh tortilla chips and enjoy!

5 Ways to Add a Punch to a Traditional Margarita

We all have our favorite cocktails. A traditional margarita, perhaps even just a rum and coke. But sometimes, you want to mix it up. A traditional margarita, whether on the rocks or blended, is a delicious favorite, but like the winner of our first ever Macayo’s Bartender of the Month contest, who created a Spicy Strawberry Margarita featuring Sriracha sauce, a little twist can make a big difference. Spice up your next fiesta with these five margarita additions and recipes.

1) Add an unexpected ingredient, such as ginger

Whether blended or on ice, an unexpected punch of flavor to your margarita is what will bring your fiesta to the next level. A little ginger can add a zing that’s also a bit healthy. Try a slice of cucumber – or if you prefer a blended margarita, blend a slice of cucumber or two with your mixture. Another ingredient that’s easy to add that adds a fun sour kick is grapefruit – try adding a bit of fresh-squeezed yellow grapefruit juice to the mix. If you prefer something sweet, use pink grapefruit juice.

2) Have fun with color

A pretty cocktail is something everyone can appreciate. It depends on the type of margarita you whip up, of course – don’t expect to maintain that rich golden hue if you add in muddled blueberries! Color can make a huge difference in the way your drink is presented, and bartenders are always aware of this. Try swirling in blackberry juice for a fun flavor addition as well as a pop of purple. If you’re making strawberry margaritas, create a color layer by blending the strawberry mixture separately from the traditional margarita recipe, then pour in a glass one mixture at a time. These types of ideas can add a punch to your fiesta cocktail game.

3) Mix up the rim

Salt on the rim is definitely a favorite, but there are so many other great things with which you can circle your margarita. Many mixologists try sugar or sugar and salt mixtures, but take a cue from other cocktails for this one. Dip the rim of your glass into orange or lime juice and then into colored sugars, chili powder, or seasoned salt. Naturally, these last two work for traditional margaritas or drinks with a savory twist.

4) Experiment with your garnish

Traditionalists tend to stick with salt and a lime, but there are many fun ways to garnish a margarita for your next fiesta. Try adding a sprig of something on the rim or sprinkle in an herbal garnish, such as basil, thyme or rosemary. Try a slice of apple or peach instead of a lime; and strawberries, of course, make beautiful garnishes.

5) Think outside of the glass

These ideas aren’t exactly a twist on a traditional margarita, but they do take the idea up a notch. There are different types of margarita-themed items you can make that your guests would enjoy, such as margarita sherbet, margarita ice cubes (for tequila on the rocks), and other margarita-cocktail fusions that have become popular in recent years. Whether you stay traditional and simply serve up a batch of margaritas for guests to enjoy or go out of your way to create artisan cocktails that your guests will talk about for years to come, the idea is to have a little fun and experiment. Keep it simple, tasty and fresh, and you can’t go wrong.

The 2015 Chimi Fiesta!

Our Chimi Fiesta started this week and we couldn’t be more excited! Our annual specialty menu is full of chimichangas, new and classic, that our guests adore. Our speciality Chimi Promo Menu (see below) shares our Chimi Fiesta favorites as well as NEW dishes sure to become favorites for the whole family!

Of course, we have a very special relationship with the Chimi. As legend has it, Macayo’s founder, Woody Johnson, invented the Chimichanga after accidentally dropping a meat-filled burrito into a fryer. Naturally, this resulted into a widely popular Mexican food item. One of our main menu choices, the Chimichanga de Macayo, is a favorite of many of our guests. This year, we also have some flavorful new choices such as the Chicken Poblano Chimi, which is drizzled with our special Baja sauce.

Make sure to stop by any Macayo’s location for our Chimi specials! Check out our menus below and Happy Chimi Fiesta!

Arizona’s Favorite Condiment: Salsa

Each year, Macayo’s hosts an online salsa competition, creating a space where home chefs are able to submit their favorite family salsas. These salsas are then showcased at the My Nana’s Salsa Challenge at Tempe Beach Park benefiting the Arizona Hemophilia Association as one of their largest fundraisers for people with bleeding disorders.

Out of numerous entries in 2013, Suzette Zara had two salsa recipes that made the top three which were chosen by a panel of judges. We are excited to feature these salsas along with other unique recipes on our Summer Salsa menu (launched in July 2013).

Be sure to check out the video above to hear about why this is such an important event for the Arizona Hemophilia Association. Suzette Zara tells us a little about her two recipes that made the top 3! You can try making these salsas at home – see the recipes listed below.

  • SUZETTE’S PECAN PINEAPPLE SALSA 

This light, fresh summer salsa blends the unique flavors of pineapple and pecans. The jalapeno peppers add a slight touch of heat, while the nuts add a nice crunch to this amazingly delicious fruity salsa! It is fantastic served on its own with chips for dipping, or as a topping over grilled fish, chicken, shrimp, pork and tacos.

PORTION INGREDIENT
2-cups Fresh pineapple 1/4 inch chopped
1-cup Jicama 1/4 inch diced
2-ea or 2-oz Jalapeno seeded and chopped
½-cup Red onion 1/4 inch diced
¼ -cup Cilantro- chopped
2-Tbls Balsamic vinegar
2- Tbls Extra virgin olive oil
1/3 -tsp Salt
¼ -tsp Black pepper
½ -cup Pecans roasted and chopped

PRODUCTION/ASSEMBLY STEPS:

1. In a mixing bowl combine pineapple, jalapeno, jicama, red onion and cilantro top with vinegar and olive oil, add salt and pepper gently stir mixture until thoroughly mixed. Gently fold into mixture the roasted pecans

  • DARLENE’S TROPICAL GREEN CHILE PINEAPPLE SALSA

Pineapple-habanero salsa can be very hot, so try lowering the heat level with green chilies to make the recipe more family friendly. This sweet salsa reels you in and then lets you feel the spicy heat of the green chilies. This is a great salsa with chips or it can be served over grilled chicken or burgers. Canned pineapple can be used, but you may need to adjust the amount of juice and honey.

PORTION INGREDIENT
4- ea approx 8-oz Anaheim chiles roasted and peeled
1-cup Grilled pineapple chopped
2-Tbls Pineapple juice
1-tsp Garlic finely diced
1-Tbls Fresh lime juice
1-tsp Honey
1-ea Avocado chopped
1-cup Green onion diced
1-Tbls Ginger grated
1-cup Cilantro chopped

PRODUCTION/ASSEMBLY STEPS:
1. Grill pineapple slices approx 2 minutes each side then chop

2. In a blender add Anaheim chiles, pineapple, pineapple juice, garlic, lime juice and salt. Blend until smooth but slightly chunky.

3. Pour mixture into a bowl add honey, avocado, green onions, ginger and cilantro mix thoroughly

  • SUZETTE’S CREAMY JALAPENO SALSA 

This simple salsa contains only 5 ingredients, but it is bursting with flavor from the roasted jalapeno peppers and garlic. Quick and easy, it is great for dipping chips & dipping veggies, or as a topping for fish, chicken, shrimp, tacos, or drizzled over enchiladas!

PORTION INGREDIENT
7-oz Jalapenos roasted
10-ea Garlic-cloves roasted
1/3-cup Fresh lime juice
1/3-cup Vegetable oil
1 ½-tsp Salt

PRODUCTION/ASSEMBLY STEPS:

1. Roast jalapenos and garlic until soft and golden brown, let cool.

2. Place roasted, cooled jalapenos, garlic, salt and lime juice in a blender. Blend several times until finely chopped. While blender is running slowly add vegetable oil into mixture. NOTE: if salsa is too thick add water by a tablespoon at a time to thin out.

Salsa Challenge Rebrand v1

Do you have a delicious salsa recipe? You have a few more days to enter your recipes!

Enter your recipe by Saturday, February 21st for a chance to win! 

1st place winner will receive Macayo’s for 1 Year AND compete with us at the My Nana’s Best Tasting Salsa Challenge March 7th and 8th!

This year the top 5-10 contestants will compete for our judges on Saturday, February 28th at our Scottsdale location. The judges will taste the salsas and select the winners!

My Nana’s Best Tasting Salsa Challenge is a two day-long festival featuring the #1 condiment in America…SALSA! 

Check out some of the great recipes already entered! 

Salsa Challenge Contestant Recipes

Red Salsa

Salsa Fabulosa: Delicious every time! Easy Peasy

1 – 14.5oz can Hunts petite diced tomatoes.1 – 4oz can Macayo\’s diced green chilies.1 clove fresh garlic minced.1 bunch Green onions diced fine (all white plus 3 inches green).1/2 bunch fresh cilantro leaves, minced.2 or 3 Tablespoons (to taste) El Pato hot sauce (yellow can). Salt to taste if necessary!
added on 2/17/2015 by Adrienne DiSalvo

Bunny’s Salsa: Everyone I have made it for loved it!

1. bunch green onion, 3 cloves of Garlic, 1. small bunch fresh cilantro put in a food processor on high until chopped then add 1 large can of whole tomato’s, 1. 4oz can diced green chili’s and 1/12 tsp salt, blend in the food processor and chill for 5 hours then serve.
added on 2/16/2015 by Bunny Forman

Roasted Tomato and Green Chili Salsa: The roasted tomatoes, garlic and green chilies combine with the fresh flavors of diced onion and jalapeno. This salsa is great served on top of burgers or tacos. The tomatoes and green chilies can be roasted ahead of time for a quick and easy summertime salsa.

6 chopped Roma tomatoes, 1 diced Roma tomato, 2 large green chilies, 4 cloves garlic, 2 tablespoons olive oil, 1 teaspoon onion powder, 1 teaspoon salt, 1/4 cup finely diced red onion, 1 finely diced jalapeno pepper, 2 tablespoons lime juice, 1/2 teaspoon honey, 1/2 cup cilantro. Chop 6 tomatoes and place in a bowl with 2 tablespoon olive oil, 4 peeled cloves garlic, onion powder and salt. Toss and place on baking sheet. Place green chilies on sheet next to tomatoes. Roast at 350 degrees for 35 to 40 minutes or until green chilies are tender. Remove from the oven and cool. Place roasted tomatoes and garlic in a food processor. Peel green chilies and remove seeds. Add green chilies to tomatoes and process until somewhat smooth. Remove mixture to a bowl and add remaining ingredients. Chill for 2 hours. Makes 3 cups salsa. Serve with chips or makes a great burger topping.
added on 2/16/2015 by Darlene Buerger

Vegan Spicy Salsa: lots of cilantro and fresh tasting

6 green onions8 roma tomatoes2 jalapeno peppers2 cerano peppers1/2 white onion1 bunch cilantro1 Tbsp sugar2 tsp salt1 tsp black peppersquirt lime juicesquirt lemon juiceMix all together in blender or food processor
added on 2/15/2015 by Kimberly Smith

Red Zia Salsa: New Mexican red chili

6 dried NM hot red chilies (wased and stem removed)4 tomatillos (husked and washed)6 roma tomatoes1 jalapeno diced1/2 red onion1 clove garlic (peeled and crushed)cilantro (hand full o leaves)1 tsp salt, juice 1 lime, Boil chilies, tomatillos and 4 tomatoes for 15-20 min.Put the boiled items in a blender with the garlic and blend until smooth. Press thru a course strainer into a bowl.Place the liquid back into the blender with 1/2 onion, 2 quartered tomatoes, diced jalapeno, cilantro, salt and lime juice.Pulse until tomatoes and onion are diced smaller. Add water if needed and taste for more salt.Leave in refrigerator at least 1 hour for flavors to blend.
added on 2/14/2015 by John White

Tongue Tango Salsa

Roma tomatoes, garlic, cilantro, onion, fresh ground pepper, juice of 1 lemon, 1/2 jalapeno seeds removed and finely chopped, 1 teaspoon sugar. Process all ingredients in a food processor and serve with chips.
added on 2/13/2015 by Karen Spector

Fire Buddy: Roasted Jalapenos give this salsa the best of both worlds. Hot and spicy. Roasting the Jalapenos brings out the flavor. We use these on our breakfast burritos and you taste it for the rest of the day.

Char 4 mid sized Jalapenos. Remove most of the charred skin and the stems and seeds.Place Jalapenos in a food processorAdd one mid sized tomato (charred same as above).Add one quarter of a small white onion.2 small garlic cloves.1/2 teaspoon of salt1/2 teaspoon black pepper.Blend for about 10 seconds. Pieces should be tiny. The salsa is on the chunky side not a smooth and liquid.
added on 2/13/2015 by Gary Laramore

Uncle Dan’s Salsa: My husband is the uncle who\’s salsa is the favorite of all his nieces and nephews! He passed away 4 years ago.This is in his memory!

1 28oz. Can of Stewed tomatoes3 unseeded Serrano Peppers1 bunch of cilantro 1 medium onion1T. Oregano1tsp. Cumin1tsp. Red wine vinegar2 large cloves of garlicPour all ingredients into a food processor and pulse
added on 2/12/2015 by Ellen Stecker

Avocado Lime Red Tomato Salsa: Satisfies your craving for Guacamole and Salsa in one dip!

Mix together in a large bowl or jar:1 – 7 3/4 oz can of El Pato, any style1 – 24 oz jar of Herdez Salsa Casera (mild, med or hot)1/2 Yellow onion, diced1/2 to 1 bunch of cilantro, chopped6 Serrano peppers, minced3 Green Jalapeno peppers, minced2 Red Jalapeno peppers (Fresno), minced1 Habanero pepper, minced (optional – very hot)4-6 Green onions, chopped1-2 Firm but ripe Avocados, choppedZest of 1/2 limeJuice of 2 limes1 tsp Salt1 tsp Black pepper1/2 tsp Cumin1/2 tsp Mexican Oregano flakes (crush them with your fingers first)Chill and serve with Chips or Mexican FoodPrepare with or without the avocados. Guaranteed to be YUMMY!
added on 2/12/2015 by Karla Grubb

Billy the Kid Salsa: This salsa is unique, in my opinion, because it is the only one of its kind, as far as I know.

The recipe is simple. One simply adds 4 tablespoons of mole to 8 ounces of the salsa from your restaurant. It will then have the taste of the old Southwest and can be used as a very versatile condiment.
added on 2/12/2015 by John Benguhe

Dorita’s Hot Sauce: Inexpensive, easy to mix and blend and very delicious.

Mix in blender whole can tomatoes, fresh garlic cloves, whole oregano, salt, pepper and red crushed peppers.
added on 2/12/2015 by Dora Perez

Partially Roasted: Everything but the tomatoes are roasted. A balance of spices and herbs, roasted and fresh ingredients help pull opposing flavors together for a smooth, medium spicy salsa.

3 – Hatch Chiles (or Anaheim) 2 – yellow peppers 2 – jalapenos (1 reserved) 1 – pasilla or poblano pepper 1 – medium white onion 10 – cloves garlic 6-10 – plumb or vine tomatoes 1 – bunch cilantro 1 – lime, red chili powder, ground oregano, ground cumin, sea salt, black pepper. Roast peppers (save 1 jalapeno), onion (quarter it) and the garlic on a grill or broil them. Remove skin and seed from peppers (your option as to how much of the seed you want to remove for spiciness). Place roasted items in blender and pulse until it starts to become a pulp like consistency. Quarter tomatoes, remove seeds. Chop up remaining jalapeno, remove seeds (optional again). Add to blender mixture and pulse till a pulp. (note, you may not need all tomatoes, I gradually add to the blender until I reach the 40z mark) Mixture will not be a brilliant red but it will turn overnight. Transfer contents to a sealable bowl, mix in 1tsp oregano, 1 tbsp chili power, 1/2 tsp ground cumin, 1/2 tsp black pepper, 1tbsp salt. Measurements are apx, add all to taste. Chop cilantro, add 3/4 cup, mix in with salsa. Seal and refrigerate overnight (or at least 6 hours). The next day, add more cilantro if needed. Refrigerate again and serve.
added on 2/12/2015 by Benjamin Turk

Zesty: Hatch green chili

crushed canned tomatoes, hatch green chili (Costco), garlic,green onion, cilantro to taste
added on 2/11/2015 by Linda Allardice

Spicy Sauce: So yummy

2 cans of hot rotel, whole tomatoes, 1/4 tsp of salt, sugar, cumin, juice of a lime, large jalapeno with seeds, cilantro and lil bit of yellow onion
added on 2/11/2015 by Erica Delavega

Taste Explosion

Saute and Chop 1 whole clove of garlic with 1 vidalia onion in olive oil add 2 sprigs of cilantro 2 chopped jalpenos with 4 diced beefsteak tomatoes serve chilled
added on 2/11/2015 by Drew Weissmuller

Suszanna’s Sassy’s Salsa: A Sassy combination of flavors that you can not say no to and can’t stop eating.

Hunts brand petite diced regular plain tomatoes – 2-28oz cans Yellow onion – 3 medium size Jalapeno peppers – 2 seeded Serrano peppers – 2 seeded Habanero pepper – 1 seeded Cilantro – large bunch Fresh lime juice Ground black pepper Chop all peppers, onions, cilantro, ground pepper,and lime juice together in small pieces Add petite tomatoes with the juice Best served with lime flavored tortilla chips, at room temperature, soon after making Longer it sits the hotter it gets
added on 2/11/2015 by Susan Berg

My Rice Wine Salsa

1 can(14 1/2oz.)diced Tomatoes.1 can(4 oz)diced green Chile peppers drained.1/2 Cup chopped green onions .1 tsp. rice wine vinegar. 1/2 tsp mexican seasoning. 1/4 tsp Garlic Powder. 1/4 tsp Onion Powder. In medium bowl stir together tomatoes, chile peppers, green onions, rice vinegar,mexican seasoning, garlic and onion powder. Salt and Pepper to taste. Cover and chill for 2 to 24 hrs. Serve with tortilla chips.
added on 2/11/2015 by Don Born

Simply Healthy: All fresh ingredients

8 Roma tomatoesJuice from 1 orange1/2 large red onion1/2 bunch cilantro1 med jalepeno pepper seeded1/2 teas sea salt1/2 teas black pepper1/2 teas red pepper Hot sauce as desiredMix all in a hand chopped for chunky quality. Store in refrigerator for 1/2 hour before serving to meld flavors
added on 2/11/2015 by Linda Balza

Mamacita’s Hot and Spicy: Taste and versatility. Good with chips, on tacos and tostados, on salad for a kick, as a condiment on soup and baked potato for a fat free alternative.

2 cups chopped Green Onion, 3- 4 cups chopped Roman Tomatoes (they keep their firmness) 3 cloves fresh garlic finely chopped.Nice handful of fresh Cilantro chopped, 2 or 3 good size Serrano Chiles diced fine. Leave seeds for more heat. Season with 1/2 tsp Mexican Oregano, tsp Sea Salt and fresh ground Pepper and 1/2 tsp Cumin, Juice of one lemon or 2 limes.1/2 to 1 whole can tomato sauce to help meld the flavors. Mix all together and enjoy. Chopped firm Avocado can be added for a nice blend of creamy and spicy
added on 2/11/2015 by Gwen Mark

Turbo Salsa: cocoa & tumeric

garlic, onion, jalepenos, tomatoes, red crushed peppers, turmeric, cocoa, fresh tomatoes, peppercinis, green chiles
added on 2/11/2015 by D Foedish

Pico de Gallo: Easy to make. Easy to adjust heat. For those who don’t like chunky salsa.

3-4 large tomatoes. 1 bunch cilantro. 2-3 jalapenos to taste (less for more mild pico). avocado (optional). 1 yellow or red onion (red gives it more kick). salt to taste. 1-2 lemons and limes to taste (can use one or the other or both).Chop onions, dice cliantro (without the stems). Blend jalapenos in a blender or mixer. Mix everything together in blender except for lemons and limes. Add juice from the lemons and limes to taste. Salt to taste. Refrigerate for at least one hour before serving.
added on 2/11/2015 by Kimberly Torgerson

Red Salsa: Quick and easy to make

1 lg can whole tomatoes. 1 small can diced green chiles. 3 T (or more to taste) Louisiana Red Hot Sauce (Frank\’s Red Hot or Crystal are fine too). 1 small onion chopped coarsely or 1 bunch green onions chopped coarsely. 1 T or more Adobo seasoning (in Spanish food section) 1/2 bunch cilantro, stems removed, chopped. 1 clove garlic. Blend together in blender or food processor until mixed, but still chunky. Season to taste with Adobo seasoning.
added on 2/11/2015 by Kimberly Torgerson

Tomatillo Salsa: Easily roasting your own chiles for this recipe

1 1/2 lb tomatillos, cooked in boiling water for 5 min. 1 onion (Vidalia) coarsely chopped. 2 roasted peeled and seeded serrano chiles (or 1 jalapeno). 1/2 bunch cilantro stems removed, coarsely chopped. 2T Abodo seasoning (in Spanish food section). 2 cloves garlic. 1/2 tsp sugar.To roast chiles (of any kind) put them under the broiler or in a hot, dry frying pan over med/high until they blister and brown, turning them often. Put the chiles immediately into a plastic bag or paper bag and close the top. Leave chiles in bag to steam for 5-10 min. Remove from bag and peel off skin under cold water. Remove seeds and discard. Put all into a blender or food processor and blend until mixed but still chunky. Season with more adobo to taste. You can make a milder version by substituting 2 anaheim chiles for the serranos. Serve with tortilla chips.
added on 2/11/2015 by Kimberly Torgerson

Nanas salsa: Fresh ingredients with a perfect kick of hotness.

6 Roma tomatoes 1 jalapeno 1 yellow chile, 1 garlic clove and 1 cerrano chile boiled. Peel tomatoes. Fresh cut cilantro,green onion and sweet onion. Wedge of lime squeezed, pinch of salt,garlic salt and chicken knorr seasoning. Blend everything together and serve.
added on 2/11/2015 by Amanda Hernandez

Poblano Salsa Dance: My salsa is unique in that it has added black olives and poblano peppers also. You get a little spice from the pepper & garlic and cilantro to taste. It’s not too mild, not too hot. Just a lot of delicious ingredients coming together for the BEST CONDIMENT EVER!!

This recipe makes about 2 cups of salsa2 poblano peppers1/2 pound of ripe tomatoes 1/2 small red onion 1/4 cup of sliced black olives 1 garlic clove, diced small 1 lime, juiced, about 2 tablespoonsChunky salt & light ground pepper1 tablespoon (or more) of diced Cilantro leaves You can roast the poblano peppers under a broiler, or over a gas burner (leave them directly on the burner grate and turn them regularly), or over a gas grill, until the skins are roughly blackened and charred.Chop the tomatoes, red onion, black olives, garlic and cilantro. Cut the stems off of the poblano peppers. Put everything into a blender or food processor with the lime juice and add salt & pepper to taste. Blend until combined. You can add a few tablespoons of water if you want to help make the salsa thinner.
added on 2/11/2015 by Michelle Buri

Norman Pico Salsa: The fresher, the better. This is a pico that does well fresh, but is still great a few days later as well.

6 roma tomatos diced,1 green pepper diced,1 yellow pepper diced,1 glove garlic minced,3 oz red wine, dry,1 dash salt,2 dash pepper,bushel cilantro chopped,1 diced jalepeno,lemon juice 1 lemon
added on 2/11/2015 by Dan Tech

Johnson’s Spicy Salsa: The combination of flavors from 3 different kinds of onions and the secret of sugar added add extra flavor and taste!

1 large can El Pato mexican style tomato sauce1 white onion diced1 yellow onion diced1 1/2 cups green onion diced1/4 cup sugar1/4 cup lime juice1 1/2 cups cilantro, diced1 tsp garlic salt1 tsp onion powder1tsp salt1 tsp pepper
added on 2/11/2015 by Heather Johnson

Char’s Fireball Surprise Salsa: Made with Fireball whiskey

1-14 oz. can diced tomatoes drained 1-10 oz. can orginal Rotel drained 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not depending on how spicy you like it 1 tsp. honey 1/2 tsp. salt 1/4 tsp. ground cumin small to medium size handful of cilantro, washed juice of 1 lime- 2 shots fireball whiskeyPut all the ingredients in the food processor or blender. Pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or favorite dishes
added on 2/11/2015 by Charlene Cox

Say’n Salsa: Agave Sweetener and Olives added to the mix

2 – 10 oz cans Rotel Chopped Tomatoes1 TBSP chopped Garlic1 TBSP Onion Powder1 Red Pepper Chopped1 Cup Cilatro Leaves1 Lime Juiced1 Lemon Juiced1 Tsp Ground Cumin1 cup chopped red onion1/4 cup chopped black or green olive slicedCombine all ingredients in blender – except the sliced olives – Blend til Smooth – top with sliced olives
added on 2/11/2015 by Denise Eskildson

Pio Pico de Salsa: This is an old family recipe which can be modified easily to suit the different tastes of everybody, young and old, shy or bold. It is pretty basic so that you can add something unique to your specific taste should you choose to make it YOUR family recipe. Please do, we won\\\’t mind!

Tomatoes.Purple (or are they red?) Onions.Fresh Jalapeno peppers.One or more cloves of fresh garlic.Fresh cilantro leaves.Lime juice (optional)Ketchup.Salt and pepper to taste.Notice there are no measurements. Eyeball everything depending on how much you would like to make and how hot or mild you wish it to be. No worries, it will turn out fine. Scoop out the seeds of some beautiful ripe but still firm tomatoes and dice them up. Add diced purple onion. Take a couple of garlic cloves, smash them with a can to help get the peels off. Now finely chop the crushed garlic cloves and toss them in. Mix well then add some cilantro, either chopped for stronger flavor or whole leaves for color and milder flavor. Now come the jalapenos. Nice and fresh and diced smaller than you diced up the tomatoes and onions. No seeds, please unless you want it really hot. Squeeze in a touch of lime juice or lemon juice. Real or from a bottle Or none at all. Almost done…final and surprising ingredient…a squirt or two of ketchup. Yup…ketchup or catsup, which ever you prefer to call it. Sprinkle a dash of salt and a bit of ground pepper. Mix until you are proud of your colorful masterpiece. And remember, depending on whoever is going to be enjoying this lovely concoction, add more or less of the listed ingredients. Add this salsa to anything you like. Even those extra leftover tortillas in the back of the fridge will sing with this stuff on them!
added on 2/11/2015 by Marisol Hachenberg

Fresh is always best and the simmering makes all the flavors mingle and tastes terrific

5 fresh tomatoes1 1/2 cups canned crushed tomatoes 1 cup tomato paste 2 fresh bell peppers 3/4 to 1 cup chopped onion 5 fresh medium-hot jalapeno peppers or1/2 cup canned 1/2 to 1 bunch fresh cilantro 2 tablespoons salt 1/2 tablespoon cumin 1 teaspoon garlic powder Chop all fresh vegetables and combine all ingredients in saucepan,simmer 15 minutes, then bring to a boil. Remove from heat and let cool then add cilantro and 1-2 cups water
added on 2/11/2015 by Di Ingianni

Simple Salsa with a Kick: It is very simple, but delicious.

In a food processor dice 4 jalapenos, 3 serrano peppers, 1 bunch of green onions, empty into a bowl. In processor chop 1 28oz can tomatoes with 1 bunch cilantro, add to bowl. Add another can of diced tomatoes to bowl and Garlic salt to taste. Taste and Enjoy!!
added on 2/11/2015 by Tina Davis

Heather’s Taster’s Choice Salsa: the flavor is wonderful

1 pound Roma tomatoes chopped fine4-6 green onions chopped2 cloves of garlic minced2-3 fresh jalapeno seeded and chopped2T lime/lemon juice bunch of cilantro choppedA packet salsa seasoning mix (I use Concord from Wal-Mart found in the produce Dept. they have mild and hot)1 chopped chipotle pepper in adobo sauceIf you want to be saucier add:1 small can El Pato tomato sauce (green can is hot, yellow is milder)Salt to tasteYou can throw everything in a food processor or blender if you like it more saucy than chunky
added on 2/11/2015 by Heather Clelland

Jeanine’s Salsa: don’t know but it’s YUMMY!

1 Can whole peeled tomatoes1 Onion1 Green Pepper1 Jalapeno2 Tbs. Chili Powder2 Tbs. Garlic Salt1 Tb. Oregano1 T. Sugar1 T. VinegarPour most juice off of tomatoes and then pour tomatoes into blender. Add all ingredients pulse only add cilantro (1/2 cup)
added on 2/11/2015 by Dale Nonenmacher

Western WooHoo Salsa: a Big Batch with lots of color with a couple of drops of a special ingredient.

4 fresh ripe roma tomatoes – diced 1 of each – green, red and yellow peppers – diced1 small onion -diced 1 tsp of minced garlic 1-3 jalapeos ( diced ) hotter the better 3 tbsp of lime juice 1 tbsp of sea saltA few drops of Maggi (Jugo)Mix ahead of time and set in refrigerator to marinate Store in air-tight containers or jars
added on 2/9/2015 by Linda Warner

Green Salsa

Sizzling Serrano Salsa: Easy and delicious

1 medium onion, 5 cloves garlic,One bunch of cilantro, Juice of 1 lime, 2 cans of Rotelle tomatoes with lime and celantro, 2-3 Serrano peppers, 1 tablespoon garlic salt, 1tablespoon Montreal steak seasoning, 1 tablespoon cumin. Put all ingredients in a blender and blend until smooth.Serve with your favorite chips or Mexican food.
added on 2/11/2015 by Tamara White

Garden fresh: use home grown chiles and tomatoes when possible

6lbs tomatoes, lots of anahiem green chilies, fresh garlic, cilantro green onions, 2 jalapio peppers, 1 can tomato sauce.
added on 2/12/2015 by Barbara Paschke

Green Goddess: No cooking necessary! This salsa is a snap to make. It’s healthy, smooth and delicious with a bit of a kick. It goes very well on flautas and as a dip with chips.It complements beef tacos as well. For those people that are not crazy about tomatoes. This is the salsa for them.

Remove seeds from fresh jalapenos. The amount of jalapenos you use will depend on how spicy you want the salsa. 1 – 2 large jalapenos gives the recipe a good kick. Rough chop them. Rough chop half an onion. Rough chop 3 fresh garlic cloves. Blend these three ingredients with a cup of water in a blender until smooth. Spoon the pulp out of 3-4 avocados and add to mixture. Spoon 3 tablespoons of sour cream into the mix, add salt and pepper to taste and blend until smooth. Depending on the creaminess of the avocados you may need to add a bit more water. This salsa should be smooth and you should be able to pour it easily. Taste the final product for spiciness and creaminess. The color should be a light fresh green. At this point, you can add more jalapenos or more cream to taste.
added on 2/11/2015 by Blanca Marquez

Hot tomatillo avocado salsa: I’ve never ever seen or come across any salsa like it! It’s always a hit at my parties and get togethers!

2 avocados 6 tomatillos1/2 bell pepperHandful cilantro1/4 cup pickled jalapeos (more or less depending on spice)1/4 cup juice from pickled jalepenos 8oz sour cream cut everything in small pieces, and put in blender! Blend until no large clumps.
added on 2/11/2015 by Amanda Vise

Fruit Salsa

Mango Pineapple Avocado Salsa: variety of fruit and vegetables

Mango Pineapple Avocado Salsa2 large mango peeled, seeded and chopped2 20oz can pineapple chunks drained or fresh if available chop into small chunks2 avocados peeled seeded and chopped c chopped red onion c chopped green onion c chopped cilantro2 T reserved pineapple juice4 T lime juice2 T lemon juice2 fresh jalapeno finely chopped (leave in seeds in you like hot)Makes 8 C adjust accordingly to taste or amount desired
added on 2/11/2015 by Heather Clelland

Sweet, Spicy & Simple: The mangos and strawberries make this salsa sweet and refreshing. But the jalapeno kicks it up a notch. The cilantro adds an extra layer of flavor that keeps people coming back for more! Easy to prepare and even easier to eat!

1 mango, diced— 5-8 Strawberries diced— 1 jalapeno, diced and seeded— 1-2 sprigs of cilantro— Combine and chill for an hour or more.
added on 2/11/2015 by Heather Lawson

Pina Colada Tropical Salsa: This fun salsa is a great addition to any hot Arizona afternoon

1 cup pineapple, 1/4 cup mango, 1/2 cup red onion, 1/2 cup jicama, 1 Anaheim pepper, 1 jalapeno pepper, 1 cup chopped cilantro, 2 limes, 2 tablespoons coconut cream, 1 teaspoon rum extract, 1 teaspoon ginger paste, 2 tablespoons shredded coconut. Dice pineapple, mango, red onion and jicama. Add finely diced peppers and chopped cilantro. In a separate bowl, combine juice and zest from 2 limes, coconut cream, rum extract and ginger. Fold into pineapple mixture. Allow to marinate for at least two hours. Add shredded coconut. For an adult version of this salsa rum may be substituted for the extract
added on 2/9/2015 by Darlene Buerger

Red Hot Strawberry Salsa: Sweet and Spicy! Like hot cinnamon candies, with vivid red color.

3 Roma Tomatoes, 1 Red Onion, 1 Red Bell Pepper, 1 or 2 Red Fresno Pepper(s), 2 limes, 3 or 4 cloves garlic, 10 strawberries, 1 Bunch Cilantro, 1/2 Tsp. (or more) Roasted Saigon Cinnamon,1/2 Tsp. (or more) Sea Salt, 1 Tbs. Strawberry Jelly – – -Dice the mild ingredients (Tomatoes, Bell Pepper, Strawberries) in larger chunks. Finely dice the Red Onion. Mince the garlic and Fresno pepper. Rinse and dry cilantro. Pluck about a palm full of leaves (no stems) from the cilantro bunch. Mince leaves, and add to bowl. Squeeze juice from 2 limes over salsa. Add cinnamon, salt, and jelly. Stir and let set for several hours before serving. Makes about 1 1/2 to 2 cups of salsa, perfect for a family meal for 4 people. Double the amounts for larger groups or for parties. – – – – Note that hot peppers can vary in heat from season to season, and depending where they are grown. Adjust for personal preference. The finer you mice the pepper, the more the heat will be spread evenly throughout the salsa with no unexpected surprises! Use one pepper to keep the flavor sweet and mild. Add more peppers and more cinnamon to increase the heat. The milder version is sweet and very kid-friendly, with a flavor somewhat like hot cinnamon candies.
added on 2/5/2015 by Sommer Prosser

Other

3 Pepper Special Salsa: The mixture of Serrano, Jalapeno, and Habanero and the option for adding mango or papaya 🙂

Serves 2-4 depending on portion size.1 Jalapeno diced finely.1 Serrano diced finely.1 Habanero diced finely.5 Med-Large Tomatoes diced. 1 sweet onion diced finely.Fresh Oregano diced or minced.Fresh Cilantro diced or minced – both to your personal taste desired. Dash of Garlic Salt. 1 TBS fresh squeezed Lime juice. Optional: 1 diced small Papaya or Mango. Let stand for 30-60 minutes and serve with Chips
added on 2/15/2015 by Sandy Featherston

Apache Bob’s Spanish/ Peruvian Salsa: Fresh, full flavors, hearty, with sparkles of flavor from Key Limes

3 lbs Roma Tomatoes, ripe but firm (riper makes more watery Salsa)2 medium sized Onions, brown or sweet onions from Georgia 3-4 Garlic ClovesBunch (up to a hand full or cup) fresh Cilantro leaves, no stems (unless finely chopped).1 green and 1 red Bell Pepper, seeds and veins removedHot Peppers rule of thumb: Use one Hot pepper to 4 large Roma Tomatoes.(for milder Salsa, add one medium Pablamo to 4 Roma Tomatoes)For Peruvian salsa substitute Rocoto chilies (if you can find them)3 medium sized Key Limes, freshly juiced, save fine zest for sparkles of flavor at the end.2 Tablespoons Tomato Paste, (amount varies to reduce watery Salsa and thickens the Salsa) however, too much makes the Salsa sweeter.Seasoning:Sea Salt: 1/2 teaspoon, (none for Low Sodium Diets).Cumin (smoky flavor, 2 teaspoons)Preparation:Dice onions and garlic fine, heat skillet with grape seed oil (1 Tbl spoon) flash cook the onion and garlic for about 15 seconds, stirring constantly, remove from heat and save in separate bowl.Then place the tomatoes cut in half, with the skin side down in the hot pan with a little bit of boiling water to steam off the skins. Remove tomatoes and then remove the skins. Dice half the tomatoes into 1/4 squares, set aside in separate bowl. Blend the remaining half along with 2 tablespoons of tomato paste to thicken and reduce watery texture. (gives a slight sweet taste).Finely chop parsley and hot pepper chille, bell pepper, and celery. (poblano peppers make mild salsa). Remember to remove the seeds and veins from the peppers where the heat is located.Combine the above ingredients and add a little bit of cumin, and fresh key lime juice to taste. Stir well. Throw in the zest from the key Limes at the end for bursts of flavor and mix well.Makes enough Salsa for one hungry dude, or 10 regular folks.Serve cold with chips, and warm with other hot dishes.
added on 2/13/2015 by Bob Hanks

Fresca Italiano: An Italian spin!

10 diced Roma tomatoes1 sm diced green pepper2 diced jalapenos1 diced fresh green chili2 diced serrano peppers2 diced anaheim yellow peppers1 bunch diced green onions4-5 cloves of minced fresh garlicfresh chopped basil to tastesea salt to taste
added on 2/11/2015 by Lisa Freidhof

Rosa del Viento: Only one I’ve ever seen.

2 whole onions, caramelized in a pan with oil. 6 roasted habaneros. 6 cloves of roasted garlic. Take caramelized onions, garlic and roasted habaneros (no seeds) with oil, and blend until completely liquefied. Then put back in the pot and simmer to bring all the flavors out. Amounts can be altered to taste and/or heat. NOT necessarily good for chips, but hands down the best salsa for food, add to other salsas for heat/flavor etc. Love it!! Thank you! Love Macayo. I go almost every day.
added on 2/11/2015 by Ross Tucker

Kattie’s Salsa: My salsa has a sweet upfront flavor with a hot kick at the end! This salsa has been something I came up with and make for many functions.

1/4 cup Lime Juice e1/2 cup Vinegar Cilantro chopped1 Red, 1 yellow and 2 green peppers for color and flavor1/2 oniontbsp garlic4 tomatoes4-5 jalepeno peppers mix it all together, let it marinate and sit to let the flavors marry. Enjoy!!
added on 2/11/2015 by Kattie Allen

Avocado Pico

2 Roma Tomatoes, 1 jalapeno, 1 Avocado, onion to taste, garlic, oregano, salt, pepper. Chop, toss and let sit for 15 minutes
added on 2/11/2015 by Patricia Adams

Marie’s mild 4 ingredient salsa: very mild for the old folks

1 large can of tomatoes1 small can diced green chilies1 bunch of green onions1 tablespoon of Lawreys garlic salt Put all in blender and pulse a few times just to chop the green onions and mix thats it
added on 2/11/2015 by Marie Henthorn

Fire roasted Pepper/cilantro salsa verde: Mine has red and green chili peppers plus sweet but kickin fresh pine-apple cilantro pop!

Chop 1 medium onion1 teaspoon or more fresh chopped garlic1 teaspoon or more of your fav hot sauce1 small can of chopped green chili\’s and 1 small can chopped fire-roasted red peppers1 small can red chopped chili\’peppers w/mexican seasoning2 or more tablespoons fresh chopped cilantroquarter cup minced freshly cut pineappleAdd salt and pepper to taste and anyMexican seasonings you may like. I like the one that actually is a combo and says \”Mexican Seasoning.\”Quarter to half cup green verde sauceone cup freshly diced tomatoes.Toss all together in a bowl, chill and serve with warm tortilla chips, diced avacados and some shredded queso fresco cheese or colby jack.ENJOY!!!!!
added on 2/11/2015 by Jody Frein

Spring Training Restaurants

 macayos spring training locations
No matter where you are this Spring Training season, we have you covered!
 
Macayo’s Mexican Kitchen: An Arizona favorite since 1946! At Macayo’s Mexican Kitchen we provide our guests with fresh, homemade Mexican food prepared in their kitchens every day.
 
Tradition has it, it all started when Woody and Victoria Johnson opened their first restaurant in Phoenix, Arizona in 1946. That day, they established the commitment to quality ingredients served with a warm and friendly touch that continues today as Macayo’s celebrates its 69th anniversary! The Johnson family has 13 Arizona locations and two in Las Vegas, all family-owned and locally-operated.
 
Macayo’s Mexican Kitchen grows its own farm-fresh chiles and blends them into family recipes. Fresh ingredients, food prepared every day and great service to all guests. That’s what it’s all about.
 
TAKE A LOOK AT THIS LIST TO SEE WHICH OF OUR LOCATIONS WILL BE CLOSEST TO YOU!
 
CAMELBACK RANCH:10710 W. CAMELBACK RD. (AT LOOP 101)
CHICAGO WHITE SOX AND LOS ANGELES DODGERS
– MACAYO’SGOODYEAR: 11 MINUTES – 7.05 MILES
– 1474 N. LITCHFIELD ROAD, GLENDALE 85338
 
GOODYEAR BALLPARK:1933 S. BALLPARK WAY
CLEVELAND INDIANS AND CINCINNATI REDS
– MACAYO’S GOODYEAR: 8 MINUTES – 4.56 MILES
– 1474 N. LITCHFIELD ROAD, GLENDALE 85338
 
SLOAN PARK:2330 W. RIO SALADO PARKWAY
CHICAGO CUBS
– MACAYO’S DEPOT CANTINA: 6 MINUTES – 3.32 MILES
– 300 S. ASH, TEMPE 85281
–MACAYO’S MESA: 8 MINUTES – 4.31 MILES
– 1920 N. DOBSON, MESA 85202
 
MARYVALE STADIUM:3600 N. 51ST AVE
MILWAUKEE BREWERS
– MACAYO’S DESERT SKY: 7 MINUTES – 4.27 MILES
– 7829 W. THOMAS, PHOENIX 85033
 
HOHOKAM STADIUM:1235 N. CENTER STREET
OAKLAND A’S
– MACAYO’S DEPOT CANTINA: 12 MINUTES – 8.43 MILES
– 300 S. ASH, TEMPE 85281
– MACAYO’S MESA: 11 MINUTES – 6.64 MILES
– 1920 N. DOBSON, MESA 85202
 
SCOTTSDALE STADIUM:7408 E. OSBORN
SAN FRANCISCO GIANTS
– MACAYO’S SHEA: 13 MINUTES – 6.98 MILES
– 11107 N. SCOTTSDALE ROAD, SCOTTSDALE 85254
 
SURPRISE STADIUM:15960 N. BULLARD AVE (SOUTH OF BELL RD.)
KANSAS CITY ROYALS AND TEXAS RANGERS
– MACAYO’S SURPRISE: 3 MINUTES – 1.74 MILES
– 15565 W. BELL ROAD, SURPRISE 85374
 
TEMPE DIABLO STADIUM:2200 W. ALAMEDA DRIVE
ANGELS
– MACAYO’S AHWATUKEE: 8 MINUTES – 6.98 MILES
– 12637 S. 48TH STREET, PHOENIX 85044
– MACAYO’S DEPOT CANTINA: 8 MINUTES – 4.23 MILES
– 300 S. ASH, TEMPE 85281
– MACAYO’S MESA: 10 MINUTES – 8.48 MILES
– 1920 N. DOBSON, MESA 85202
 
SALT RIVER FIELDS AT TALKING STICK:LOOP 101 AT INDIAN BEND RD.
ARIZONA DIAMONDBACKS AND COLORADO ROCKIES
– MACAYO’S SHEA: 7 MINUTES – 4.23 MILES

– 11107 N. SCOTTSDALE ROAD, SCOTTSDALE 85254