Quick and Easy Salsa
I created this recipe after moving from Texas to a military base in Japan. My family loves Tex-Mex but jalapenos are scarce here so I had to get creative.
I created this recipe after moving from Texas to a military base in Japan. My family loves Tex-Mex but jalapenos are scarce here so I had to get creative.
- Carbohydrate 4.37488600063165 g
- Cholesterol 0 mg
- Fat 0.0610550000067628 g
- Fiber 1.01289001304083 g
- Protein 0.193965000074391 g
- Saturated Fat 0.00707350000284038 g
- Serving Size 1 1 Serving (101g)
- Sodium 649.513400000271 mg
- Sugar 3.36199598759082 g
- Trans Fat 0.0115856000018936 g
- Calories 22 calories
Step-by-step
- Add all ingredients to blender or food processor & run for a few seconds or until the consistency is what you prefer.
- I use a Ninja blender and blend for about 5-10 seconds.
When restricted to five minutes and a single countertop appliance, mechanical shearing becomes the primary tool for manipulating both the viscosity and flavor profile of fresh condiments. Operating a food processor or blender for too long turns water-rich vegetables into a uniform puree, whereas pulsing allows blade velocity to cleanly sever cell walls without completely releasing excessive pectin that changes mouthfeel. Understanding how to manage blade duration ensures that canned tomatoes and aromatics retain distinct particulate matter rather than dissolving into a thin liquid.
- Pulse the motor for five to ten seconds total, checking the consistency after every two pulses to prevent the mixture from becoming overly liquefied.
- Drain the canned tomatoes thoroughly through a fine-mesh sieve before processing, as excess canning liquid dilutes the aromatic concentration of the onion, garlic, and cumin.
- Substitute fresh yellow onion with white onion at a one-to-one ratio if a sharper sulfur compound profile is desired, keeping in mind that red onions will impart a noticeably stronger raw allium bite.
- Store the finished mixture in an airtight glass container in the refrigerator for up to five days, allowing the ground cumin and seasoned salt thirty minutes to fully hydrate into the aqueous phase.
Mechanical processing breaks down solid cell structures instantly, releasing intracellular enzymes that immediately mingle with added spices. Controlling the pulse duration ultimately dictates whether the final condiment behaves as a chunky relish or a smooth dipping sauce.
