Fresh Cilantro Salsa
I make this for parties and am constantly asked for the recipe. Serve with chips. Enjoy!
I make this for parties and am constantly asked for the recipe. Serve with chips. Enjoy!
- Carbohydrate 27.3653366667908 g
- Cholesterol 0 mg
- Fat 1.32358666668425 g
- Fiber 8.76190022795926 g
- Protein 6.19251000007202 g
- Saturated Fat 0.196490000000473 g
- Serving Size 1 1 Serving (639g)
- Sodium 528.670666668222 mg
- Sugar 18.6034364388315 g
- Trans Fat 0.369537333339792 g
- Calories 128 calories
Step-by-step
- In blender, blend canned tomatoes, jalapeños, cilantro, salt, pepper and garlic salt.
- In bowl, add to fresh tomatoes and green onions. Mix all well.
Most home cooks ruin fresh salsa by processing every single ingredient in a food processor or blender until it reaches a watery purée. Achieving the correct consistency requires a split method that separates the base liquids from the fresh mix-ins. Blending canned tomatoes, jalapeños, cilantro, salt, pepper, and garlic salt creates a smooth, emulsified sauce that coats raw chunks evenly. Without this liquid foundation, the mixture separates into watery pools and floating solids.
Equipment choice dictates the final mouthfeel of the condiment. A standard countertop blender operates best at medium speed to chop fibrous cilantro leaves without liquefying them entirely. Pulse the blades in three-second intervals rather than running the motor continuously. This mechanical control prevents the jalapeño and cilantro from turning into green foam. Folding that blended base into hand-chopped fresh tomatoes and finely minced green onions preserves vital textural contrast.
Processing fresh tomatoes inside a machine introduces excess water from the seed cavities. Dicing those fresh tomatoes by hand on a cutting board allows excess moisture to drain off before mixing. Green onions require a sharp chef knife to slice cleanly through the hollow tubes without bruising or crushing the Allium cell walls. Uniform pieces distribute flavor evenly across every scoop of tortilla chips.
Storing raw vegetable salsas demands airtight glass containers to prevent flavor absorption from other refrigerator contents. Consume this preparation within two days for optimal crunch from the green onions and fresh tomatoes. Extended refrigeration breaks down pectin cell walls, releasing natural sugars and softening the produce past the desired crisp threshold.
