Quick, easy salsa. Best with fresh ingredients.
- Carbohydrate 0.5844038 g
- Cholesterol 0 mg
- Fat 0.0230288 g
- Fiber 0.160319999904633 g
- Protein 0.109324 g
- Saturated Fat 0.0031752 g
- Serving Size 1 1 Serving (12g)
- Sodium 1.06747 mg
- Sugar 0.424083800095367 g
- Trans Fat 0.0071636 g
- Calories 3 calories
Step-by-step
- Char peppers on hot griddle until black on the outside. Caution: exhaust peppery fumes.
- Place ingredients in blender and blend until almost smooth.
- Place in glass or plastic container, and use only plastic spoons to stir. Will keep in fridge for several weeks.
Most home cooks treat canned tomato salsa as a static formula, dumping every component straight into a processor without adjusting for the fluctuating moisture content of the fruit. Achieving a balanced condiment requires understanding how acidic vinegars and volatile capsaicin interact across different batch sizes. When working with canned diced tomatoes, drain off excess liquid if the fruit appears waterlogged, preventing the final mixture from separating into a watery layer. Fresh jalapeno peppers introduce unpredictable heat levels, meaning taste tests must occur after blending rather than before.
Scaling and Adjusting Yields
Adapting this preparation from a large output down to a small bowl requires careful proportioning of the vinegar and salt. Halving the components means reducing the vinegar from one quarter cup down to two tablespoons to avoid overwhelming the tomatoes. Conversely, doubling the volume demands caution with the salt; chemical preservation relies on proper salinity, but excess sodium masks the brightness of fresh cilantro and onion. Charring the jalapenos on a very hot griddle until the skins blister black imparts essential smoky depth, though adequate kitchen ventilation is necessary to disperse volatile capsaicin fumes. Pulse the ingredients in the blender container just until an almost smooth consistency forms, leaving tiny flecks of green herbs visible throughout the red base. Store the finished condiment in a non-reactive glass or food-safe plastic container to prevent metallic flavors from leaching into the acid.
- Use only plastic utensils when stirring the mixture to prevent chemical reactions between metal and the acidic vinegar base.
- Keep the sealed container refrigerated for up to four weeks without losing vibrant flavor notes.
- Subdivide large batches into smaller jars if preservation time needs extension beyond standard household consumption rates.
