Salsa
This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go-to recipe for chips and salsa.
This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go-to recipe for chips and salsa.
- 1/2 teaspoon salt
- 1 teaspoon honey
- 1/4 teaspoon ground cumin
- juice of 1 lime
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal rotel
- 1/2 small onion roughly chopped
- 1 clove garlic peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- small to medium size handful of cilantro washed
- Carbohydrate 1.44206874941805 g
- Cholesterol 0 mg
- Fat 0.01135 g
- Fiber 0.110382814329684 g
- Protein 0.112299218747881 g
- Saturated Fat 0.00283375 g
- Serving Size 1 1 (11g)
- Sodium 1.63807291663842 mg
- Sugar 1.33168593508837 g
- Trans Fat 0.00387375 g
- Calories 5 calories
Step-by-step
- Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.
- Taste for seasoning and adjust to taste.
- Serve with chips or over tacos.
The Equipment Constraint
Operating under the limitation of canned tomatoes requires managing excess liquid to prevent a watery final product. Standard canned tomatoes contain packing juices that dilute flavor and destroy the desired chunky consistency if processed incorrectly. Using a pulse function rather than continuous blending prevents the blades from shearing the fruit into a uniform puree, keeping small, distinct pieces suspended in the liquid. Short, deliberate bursts of the motor lasting one to two seconds each give the operator total control over particle size, allowing the onions and peppers to break down evenly without liquefying.Controlling Texture and Heat
Capsaicin distribution relies entirely on how the jalapeño is prepped before it hits the processor blades. Leaving the white pith and seeds intact introduces maximum heat and a more aggressive bite, whereas removing them yields a purely vegetal pepper flavor with negligible spice. Smashing the garlic clove against a cutting board before adding it ruptures the cell walls, releasing allicin enzymatically and ensuring the garlic disperses evenly rather than remaining in large, pungent chunks. Cumin must be measured carefully, as ground spices multiply in perceived intensity when pulverized and mixed directly into cold, raw liquids.Balancing Acidity and Sweetness
Raw onion contains sulfur compounds that can easily overpower canned tomato solids if left unmitigated. Fresh lime juice provides an essential acid barrier that brightens the flavor profile, while a measured touch of honey softens the sharp edges of both the alliums and the canned tomato brine without introducing detectable sweetness. Letting the finished mixture rest for thirty minutes at room temperature allows the salt to draw out remaining moisture from the onions and melds the individual components into a cohesive condiment.
