My Mama’s Basic Blender Salsa Recipe
An easy basic homemade salsa made in the blender. This is a family recipe that has been around for decades and is made in less than 5 minutes.
Servings: 6 people
Cost: $8.00
Ingredients
- 1 15-ounce can stewed tomatoes (I prefer the ones labeled with "Mexican spices" or just plain. Try to avoid the “Italian” versions.)
- 1 4-ounce can diced green chilies
- 1 bunch green onions, roughly diced (Use all the white part and about 2 inches of the green; the rest of the green portion you can save for scallions for another dish)
- 1 clove garlic, roughly diced
- 1 small jalapeño, diced (see note below on jalapeños)
- 1 cup cilantro, roughly chopped (Lots and lots of cilantro is one of the keys to this recipe, so don’t be shy with it)
- Salt and pepper (just a pinch, to taste)
Instructions
- Add all ingredients to the blender. Pulse just a couple of times (don't blend!). Be very careful not to create a purée (I didn’t say this was a soup).
- Pour into your preferred dish and serve with your favorite chips.
- Nobody will ever know how simple it is. And you can keep the canned tomato thing a secret.
Video
Notes
Not all jalapeños are created equal! If you don’t like it spicy, add half the jalapeño, taste it, then add more later to reach your desired level of heat. You can also remove the seeds and ribs if you're not a fan of heat. This should eliminate most of the heat of the jalapeño.
Also, I like to pre-chop the onion, garlic, and jalapeño just to get them started. It makes for less time in the blender. Like I said, it’s not a purée. I still like to see some small chunks. So the pre-chopping makes for less time spent in the blender.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg
