**This post is brought to you by my brother-in-law, JP!**
A few years ago we had this great idea. We wanted to be able to make salsa with ingredients grown in our garden. So we planted tomatoes, onions, jalapeño peppers, and cilantro.
Sadly, the tomatoes and onions were a disaster. But we got a ton of cilantro and jalapeños.
(And discovered you can freeze whole jalapeños in a ziplock and just pull them out as needed. Also, you can put cut cilantro in a glass of water in the fridge, covered with a baggie, and it lasts for weeks.)
Combine all the ingredients in a blender. We have a Vitamix. If I’m making salsa for just myself, then I leave a few tomatoes in the can until the end because I like a little chunk in my salsa.
Just add chips!
Prep Time:
Yield:
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PinIngredients
- 1 (28-oz) can whole tomatoes
- 1 jalapeño pepper (We use the seeds and membranes, but you don’t have to if you prefer mild salsa. Also, we’ve found that garden jalapeños are MUCH hotter than grocery store ones. Use half or less of a garden jalapeño for mild.)
- 1.5 teaspoons salt
- 1/2 to 2 Tablespoons onion (to taste)
- 1/2 cup fresh cilantro
- Juice from 1/2 a lime (about 1 Tablespoon)
Instructions
Add all ingredients to the blender (reserving some of the whole tomatoes if you want a chunkier consistency). Start the blender on the lowest speed until all the ingredients are stirred around. Then, pulse 5 or 6 times and then run on medium speed for 3 seconds. Add the additional tomatoes and pulse a bit more until you get the chunky consistency you like!
Notes
The giant (102 oz.) can of diced tomatoes from Costco equals 3-1/2 batches, but we prefer using whole tomatoes.
Pssst! Looking for a great Mexican meal to serve with your homemade salsa in the blender? Try one of the links below!
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