🌮🔥 Happy Taco Thursday, Fam! 🔥🌮

Today we’re heading deep into Texas smoke country with ArnieTex — the larger-than-life BBQ legend with a cowboy hat, a cast-iron skillet, and stories for days. He’s the kind of guy who’ll teach you to smoke brisket like a pro, crack a beer mid-lesson, and make you feel like you’re cooking beside him under the stars.

This week, he’s sharing a family gem — his Mexican restaurant–style salsa. You know the one: it hits the table before the tacos, and you can’t stop dunking chips into it until someone physically removes the bowl. Yeah. That one.

👇 Scroll down for the recipe and get your blender ready — this salsa is fire.

Cheers & hot sauce,

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: ArnieTex
🌮 Fun Fact: Mexican restaurants started popping up across the U.S. in the early 1900s — thank railroads, migration, and America’s obsession with tacos, tamales, and bold, spicy flavor.

🌶️ What You’ll Need
5 roma tomatoes
5 jalapeño peppers
A handful of cilantro
¼–⅓ white onion
1 can crushed tomatoes
3 canned chipotle peppers in adobo sauce
1 tsp salt

Rough chop your tomatoes, onion, and jalapeños — make your blender’s job easier.

Add half the tomatoes, a splash of that canned tomato juice, half the jalapeños, chipotles, and salt.

Pulse to create a smoky red puree — this is where the flavor starts to come alive.

Add the rest of your tomatoes, crushed tomatoes, onions, and cilantro. Blend it all together until smooth (or chunky, we love texture).

Taste, adjust salt, and grab the chips. Or a spoon. No judgment.

💃 Warning: You might double-dip. You might not share. You might start drinking it.

WATCH the VIDEO!