A new found love, this salsa has been made and rapidly consumed by us no less than 5 times in the past 2 months. It literally takes all of 5 minutes and is remarkably fresh tasting despite the use of canned tomatoes. The fresh onion, jalapeno, cilantro, and lime juice all help with that. I have zero desire to use store bought salsa from a jar now that we've tried this. And although it doesn't keep nearly as long as jarred salsa (through infinity and beyond?!), it does stay fresh in a screw top container in the fridge for a good week or more. Perfect for healthier snacking and semi-homemade condiment using. Enjoy!
Restaurant Style Blender Salsa
{Recipe only slightly adapted from The Pioneer Woman Cooks!}
1 can (28oz) whole tomatoes with juices
2 cans (10 oz each) Rotel tomatoes (diced tomatoes and green chilies)
1/2 onion, chopped (we prefer white, but seem to only ever have yellow on hand)
2 cloves garlic, minced
1/2 to 1 whole jalapeno quartered & thinly sliced (may scrape out seeds for heat control)
1/4 t sugar
1/4 t + kosher salt
1/4 t ground cumin
1/2 cup + cilantro, coarse chopped
1/2 to 1 whole lime, juiced (to taste-we tend to like more)
This makes a very large batch as in barely fits in my blender. We usually do it in 2 batches and then mix it all together. A large food processor is recommended, that way everything doesn't get completely pulverized, but alas we don't have that option so the blender it is-and it tastes great regardless.
Combine first 8 ingredients (through cumin) in large processor or blender and blend until well combined. If using blender try to be minimal here, perhaps having everything basically finely diced to begin with (not tomatoes or course though) would help? Add lime juice and cilantro just till combined. Taste and adjust. Serve with tortilla chips or whatever your mexican food loving heart desires. If you can, make it ahead at least an hour so that flavors can meld together. But straight outta the blender ain't bad either!
No comments:
Post a Comment