Blender Salsa
My little garden is providing an abundance of jalapeños and tomatoes this year. While majority of those jalapeños have been turned into stuffed jalapeños, these ones were destined for other endeavors.
Growing up, my mom would make blender salsa using Rotel, cilantro, and lime juice. I decided to take this concept and use fresh tomatoes from my garden instead of canned Rotel. Turns out, this version is even tastier than the canned stuff.
I initially started to make a Pico from this so my salsa has both chunky tomatoes and the smooth blended ones. You can just blend the tomatoes for an overall smooth salsa or you can go halvesies like I did. This batch was small, it filled up about half a mason jar which is plenty of salsa for my husband and I.
Blender Salsa
Equipment
- 1 Food processor or blender
- 1 Knife
- 1 Cutting board
Ingredients
- 12 Cherry tomatoes
- 1 Jalepeno
- 1 tsp garlic
- 1 Lime quartered
- 4 sprigs Cilantro
- Salt to taste
Instructions
- Wash all produce removing stems from tomatoes if applicable.
- Strip cilantro leaves from stems
- Roughly dice jalapeño. Decide how much jalapeño you want in your salsa.
- For chunkier salsa, quarter 4 of your tomatoes and place aside to add in later.
- Add tomatoes, jalapeño, garlic, cilantro leaves, and salt to a blender or food processor.
- Remove salsa from blender into a bowl of your choice. Add in juice from a quarter of the lime and the chunky tomatoes if you chose those.
