Super Easy Blender Salsa
A fast and super easy salsa recipe with minimal chopping required. Go ahead and embellish it however you like.
A fast and super easy salsa recipe with minimal chopping required. Go ahead and embellish it however you like.
- Carbohydrate 1.18013681590314 g
- Cholesterol 0 mg
- Fat 0.0381338741815286 g
- Fiber 0.224259329170198 g
- Protein 0.165545484628185 g
- Saturated Fat 0.00450379661257962 g
- Serving Size 1 1 Serving (18g)
- Sodium 37.7822656874189 mg
- Sugar 0.95587748673294 g
- Trans Fat 0.0116296537859076 g
- Calories 5 calories
Step-by-step
- Put all ingredients in blender or food processor.
- Pulse to desired consistency.
Stopping the motor before the blades puree the ingredients into a watery soup determines success here. Blenders generate immense torque that reduces canned tomatoes and fresh cilantro to liquid within seconds. Sceptics often end up with a smoothie because they run the machine continuously. Pulsing the blades in short, one-second bursts prevents complete cellular breakdown and preserves texture.
- Use a food processor equipped with a standard chopping blade instead of a high-speed blender if you want chunks rather than puree.
- Pulse exactly four to six times to retain visible fragments of diced tomatoes and green chiles.
- Acid from fresh lime juice and red wine vinegar brightens the canned tomato flavor while lowering the overall pH, which naturally inhibits bacterial growth during storage.
- Store the finished mixture in an airtight glass jar in the refrigerator for up to five days.
Checking consistency visually through the jar of the machine prevents overprocessing. Proper balance depends on tasting the batch after a ten-minute rest.
