This recipe was born in a moment of desperation when I realized that someone had eaten the very last of the store-bought salsa and that someone else (it may have been the same person) forgot to add salsa to the grocery list when they took the last jar from the pantry. The result was disastrous: not a drop of salsa in the house.
I am unable to live without salsa. It is my condiment of choice and I slather it liberally on dishes throught the day. A breakfast of eggs gets a nice dollop, while a lunch of nachos or beans and rice is never complete without either a scoop of pico de gallo or bottled tomato goodness. Dinner at our house often involves a tortilla, some fixins’ and, of course, salsa.
This recipe turned out to be the solution I didn’t know I had been looking for. Our favorite commercial brands were a touch too spicy for my youngest and we were going through it quickly.
Inexpensive, completely customizable and fast, this blender salsa pleases the whole crowd. In the event that I find myself with only an empty jar, a refill is only five minutes away.
Yields 1 quart
1 large or 2 small cloves of garlic
2 scallions or a handful of chives
A small handful cilantro, with the bottom of the stems trimmed off
1/2-1 Jalapeno, seeded (leave seeds in for more spice)
1 small bell pepper (omit if you don’t have one)
Juice of a lime
1 tsp smoked paprika
Tiny dash ground cayenne
2 tsp salt
1 tsp freshly-ground pepper
2 cans diced tomatoes, 15 oz each
With the blender motor running, drop the garlic through the small hole in the lid and let it chop. Using the same technique, add the chives, cilantro (stems and all!) pepper and Jalapeno. Turn off the motor. Add lime juice, spices and tomatoes. Pulse until desired thickness is reached. Taste for salt and add more, if needed. Enjoy any time of the day!