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Blended salsa
Oct. 4th, 2009 04:29 pmAn easy, reasonably mild (although you can notch up the heat if you want), basic blended salsa.
2 14-oz cans petite diced tomatoes
1 jalapeno, sliced (include seeds, add more if you want more heat)
5 cloves garlic, rough chopped
Juice of half a lime
A good handful or two of cilantro, rough chopped
1/2 tsp Mexican oregano
1 tablespoon olive oil
Kosher salt to taste
1 small white onion, cut in small dice
Combine everything but onion in bowl of food processor or blender. Pulse until desired consistency. Taste for heat and salt and adjust as necessary. Pour into non-reactive bowl and fold in onion. Let flavors blend for at least a couple of hours. Great served with chips or used as a condiment.
2 14-oz cans petite diced tomatoes
1 jalapeno, sliced (include seeds, add more if you want more heat)
5 cloves garlic, rough chopped
Juice of half a lime
A good handful or two of cilantro, rough chopped
1/2 tsp Mexican oregano
1 tablespoon olive oil
Kosher salt to taste
1 small white onion, cut in small dice
Combine everything but onion in bowl of food processor or blender. Pulse until desired consistency. Taste for heat and salt and adjust as necessary. Pour into non-reactive bowl and fold in onion. Let flavors blend for at least a couple of hours. Great served with chips or used as a condiment.
