29 May, 2015

Easy Blender Salsa

I didn't think I liked cilantro before tasting this salsa, which is probably the best I've ever eaten. Tastes great right away. Great 4-hours later. This is a thin rather than chunky salsa; I was ready to eat it with a spoon. 

Thank you, Monica Mathenyfor sharing your recipe via The Yummy Life. We love this salsa! 

Easy Blender Salsa ingredients (13)
Yield 5.5 to 6 cups (44- to 48-ozs)
1.5 small Texas Sweet Onions (Read about them here.)
1 fresh jalapeño pepper, seeded (See precautions below.)
Handful of fresh cilantro
2 garlic cloves (I use 1 tsp minced from jar.)
1/4 cup fresh lime juice, about 1.5 limes (I add pulp -- not membrane -- from the juicer, too.)
1/4 cup (5% acidity) apple cider vinegar
1 Tbsp dried oregano (I use regular store brand.)
1 Tbsp ground cumin
1 Tbsp ground lemon-black pepper
1 tsp kosher salt

2 (4-oz) cans Ortega® Fire Roasted Diced Green Chiles, drained (Check for coupons here.)
2 (14.5-oz) cans Muir Glen® Organic Fire Roasted Diced Tomatoes (Read about company here.)

For serving
Tortilla chips

Cast of characters

For more "heat," add up to 1 tsp crushed red peppers. Taste salsa with a tortilla chip first, and add at the end, if desired. (I add only if requested.)

Easy Blender Salsa directions
01)  Get ready
  • Safety first. Consult your product manual and ascertain whether to place liquid ingredients in the blender jar first, followed by other ingredients, or vice-versa. Blenders vary. Follow your manufacturer's recommendations.
  • Locate and wear plastic or rubber gloves while handling or cutting the jalapeño (or any other hot pepper) because it contains volatile oils known as "capsaicin" that can burn your skin and eyes. Avoid direct contact with the oils as much as possible.
  • If you do not wear gloves (why not?), wash hands thoroughly with soap and hot water before touching your face or eyes.
  •  Assemble ingredients.

02)  Prepare fresh produce
Cut onion and jalapeño into small chunks of about the same size.

  • Having small portions enables the food to circulate around the blade. 
  • For the sizes shown in photo above, I quarter the onion(s) lengthwise (from stem to root) and then halve crosswise. I halve the jalapeño lengthwise and then cut into thirds crosswise.

Snip the cilantro below the last fresh leaves; discard the excess stems plus any yellow or damaged leaves. 

Peel and halve the garlic cloves lengthwise. Juice the lime.

03)  Process aromatics
Following manufacturer's instructions for your full-size blender, place the first ten (10) ingredients (onions through salt) into the blender jar.

  • You will either pour the lime juice and vinegar in first, or on top of the chopped onion and jalapeño.

Then, pulse until those ingredients are minced. See photo below.
  • Allow the blender to come to a full stop before removing the cover. 
  • Use a spatula to scrape down the sides and pulse again, if needed.

Easy Blender Salsa aromatics after processing in blender

04) Process tomatoes and chiles
If you have a 5- to 6-cup blender (or smaller), process further in at least two (2) batches. For each batch, cover and pulse until you reach desired consistency.
  • It's best to allow space for the ingredients to move freely and to leave room for expansion. 
  • Regardless of how snug the lid is, hold it down while operating the blender. 
  • Per batch in a 5- to 6-cup blender, add half of the tomatoes and half of the chiles. 

If you like "hot" salsa and wish to serve now, pour blender jar contents into your serving dish. (Personally, and even though I like "heat" in salsas, I think this salsa tastes even better after it rests in the refrigerator and the flavors have blended.) Otherwise, pour salsa into a large covered bowl or measuring glass

Repeat until you have used all of the ingredients. Then, stir to combine and serve or chill. 

  • Until the salsa flavors have melded for several hours in the refrigerator, this salsa has a lot of "heat." If you prefer a milder salsa, please refrigerate this recipe at least four (4) hours before serving. 

05)  Refrigerate
Cover container(s) and chill four (4) hours or longer to allow the flavors to blend. Stir before serving with tortilla chips.

  • Refrigerate unused portions up to two (2) weeks; freeze for longer periods. When freezing, do not fill the jar. Leave some room because the contents will expand when frozen.  

Use a wide-mouth funnel when pouring Easy Blender Salsa into jars.

Easy Blender Salsa

Easy Blender Salsa Notes
  • This is a smooth salsa (rather than chunky). If you like salsa really smooth, consider buying one (28-oz) can of the Muir Glen® Organic Fire Roasted Crushed Tomatoes and save even moreWhy buy costlier diced tomatoes just to purée them? Buying the larger can of crushed tomatoes could save you as much as forty per cent (40%).

  • While I haven't tried it yet, I wonder whether using the whole tomatoes and an immersible ("stick") blender might produce a thicker, chunky salsa?  

This batch yields three (16-oz) jars Easy Blender Salsa

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Appetizers and Snacks > Cold dips / spreads > Salsas
Latin / Latin-style

Page Last Modified 4 July 2016

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