Restaurant Style Blender Salsa
Make your own salsa in about 5 minutes with the help of your blender. This restaurant style salsa is super simple to make and is perfect with tortilla chips. Of course it is also wonderful as a condiment with so many Tex-Mex favorites as well.
Servings: 28 ¼ cups servings (7 cups)
Ingredients
- 30 ounces Roma tomatoes
- 3 jalapenos
- 1 medium onion red preferred, but any will work
- 5 Tablespoons lime juice
- ⅓ cup fresh cilantro
- 1 Tablespoon minced garlic
- 1 Tablespoon ground cumin
- 1 Tablespoon salt
- 1 Tablespoon granulated sugar
Instructions
- Wash and core 30 ounces Roma tomatoes.
- Peel and quarter 1 medium onion. Remove the stems from 3 jalapenos. (Remove the seeds and ribs as well for a milder salsa.)
- Add the veggies to a blender or food processor along with 5 Tablespoons lime juice, ⅓ cup fresh cilantro, 1 Tablespoon minced garlic, 1 Tablespoon ground cumin, 1 Tablespoon salt, and 1 Tablespoon granulated sugar.
- Pulse until you reach your desired consistency. Taste and adjust the seasonings to your liking.
- Place in airtight container and chill for 20-30 minutes before serving.
Notes
- If you don't have sauce tomatoes, you may want to remove some of the juicy pulp from the tomatoes before processing.
- You can use canned diced tomatoes in place of fresh tomatoes. Use two 14.5 oz cans. Drain one and leave the juice in the second one. Start by adding half of the salt and taste before adding more.
- If using an immersion blender, use a container with high sides to keep the splatter down.
- You can keep this salsa in an airtight container in the fridge for up to 7 days.
Nutrition
Serving: 1¼ cup serving | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 252mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.3mg
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