Blender Salsa
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Blender Salsa
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This Homemade Salsa Recipe is made in your blender, on your table in 5 MINUTES, and tastes better than your favorite restaurant or jar! This recipe allows you to customize the heat, the consistency, saves beautifully, can be made ahead of time, and the layers of flavor are out of this world!
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Ingredients
- 4 cloves garlic peeled
- 1-2 jalapeno chili pepper seeded and deveined (reserve seeds, or serrano chili peppers
- 1 onion peeled and cut into chunks, small, yellow
- 1 cup cilantro some stems are fine, packed fresh
- 2 tsps EACH cumin ground
- 2 tsps EACH chili powder ground
- 1 tsp EACH salt may sub. regular oregano
- 1 tsp EACH dried Mexican oregano may sub. regular oregano
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
ADD LATER
- 2 oz. cans diced tomatoes drained, save juices, fire-roasted
- 2 oz. green chilies 1/2 of a 4 oz. can, mild, diced
Instructions
- Add all the ingredients EXCEPT the tomatoes and green chiles to the blender in the order listed (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed.
- Add the tomatoes and chiles and pulse until the desired consistency is reached. If you like a thinner salsa, you can add some reserved tomato juices.
- Season with freshly cracked salt to taste. For a spicier salsa, add the desired amount of jalapeno seeds.
- Refrigerate for up to 1 week or freeze for up to 3 months.
Notes
- For a smoother salsa, chop/blend more
- For a thinner salsa, add juice from the fire roasted tomato cans
- For a spicier salsa, add some or all of the jalapeno seeds-stirring in a little at a time until it reaches your desired heat level. You can also add cayenne or ground chipotle chile powder.
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