how good is this salsa?
my little brother clayton can eat an entire batch by himself (and he has, multiple times)
my father-in-law wayne, who would eat a cliff bar and an orange for every meal and never get sick of it, raved about it over thanksgiving and even put it on his burger one night! (that was the best compliment i could have received!)
i found this recipe on pinterest almost 8 months ago and have been making it at LEAST twice a month since then, it's that good!
not only is it super flavorful and the perfect texture, it literally takes less than 10 minutes to make. i would say around 7 minutes tops. the link i found for the recipe for pinterest doesn't show the step by step of how to make it, so i took pics with my iphone. (sorry for the quality of the pics)
Easy Blender Salsa
1- 14 oz can diced tomatoes
1- 10 oz can original Rotel
1/2 small onion, chopped
1 clove garlic, peeled and smashed (or minced from the bottle if you're lazy like me)
1/2-1 jalapeno, seeded (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
gather your ingredients:
this is my favorite and most used appliance! my food processor. this is my large one,
but i also have a tiny one for when i'm making smaller portioned recipes. it's adorable!
if you don't have a food processor, the blender works just fine too.
put in the can of diced tomatoes
the can of rotel
dice the onion
add them to your bowl
dice your jalapeno
this is a pretty cool way i found to cut a jalapeno without having to scrape out all the seeds.
hold it like this.
slice from the top of the stem down the side to the bottom.
(this was really hard to take a picture of, you get the idea.)
see, no seeds on the part i need to use!
you can continue this technique all the way around the jalapeno and you will
have 4 pieces, just discard the stem and seeds.
this salsa gets really hot really fast with the jalapeno, you can always all more if it's not as spicy
as you want it but you can't take the spicy out once it's in!
slice off the base of the cilantro stalks and throw put them in the bowl. i don't even cut them up at all.
put in your salt
cumin
garlic
(i know that it's a travesty that i use the bottled/already minced kind, it's just so dang convenient!)
drizzle in the honey
cut the lime in half
sidenote: you HAVE to use real lime in this recipe. they are like 5 for $1 at the grocery store so no excuses!
i used the bottled kind one time and it was disgusting. it makes that big of a difference.
stick a fork in the center, and above the bowl, spin the lime half around the prongs of the fork to juice it. you will get a little of the meat of the lime in the salsa too this way. YUM!
or you can just squeeze it, your choice.
put the lid of the food processor on
start it up! the texture is purely based on what you prefer. the reason i love this salsa so much is because you don't get big chunks of onion in every bite. EWW. i get the gags even just thinking about crunching an onion. i used to have to dip my chips in salsa just to get the juice (ashley has the same technique) because i HATE the chunks. problem solved!
it will look something like this. (depending on what consistency you prefer)
these are my favorite chips, trust me you will love them! (or the scoops ones are good too)
taste it to make sure it's good (it is) and if you need to add anything, now is the time.
put it in a bowl and enjoy!
