Blender Salsa

  
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. 

Blender Salsa

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!

  

Another Soup – Tomato Bisque

IMG_1860.JPGWhat I secretly love most about soup for dinner is that it’s almost a full meal in one pot. Add some bread and/or a salad on the side and you’ve got dinner in 30 minutes. The cleanup is a snap and the leftovers are always in demand, unlike other meals that end up taking up valuable fridge and Tupperware real estate until you guiltily toss them a week later.

Tomatoes are the number one reason I grow a garden. I eat them daily during the summer months, which makes it all the more inexplicable that until this year I could not make a homemade tomato soup that I actually liked.

Enter: bacon. It really is the key to deep flavor here. While you could leave it out and add a dash of smoked paprika to appease any vegetarians in the crowd, it wouldn’t be quite so delicious.
Tomato Bisque

Adapted from: http://www.100daysofrealfood.com/2010/11/12/recipe-tomato-bisque/

4 tablespoons butter

1 onion, diced

2 slices bacon

4 cloves garlic

5 tablespoons flour

5 cups chicken broth/stock

1 28-ounce canned diced tomatoes

3 parsley sprigs or 2 tsp dried

3 fresh thyme sprigs (remove leaves from stem) or 1 tsp dried

1 bay leaf

1 cup heavy cream

1 teaspoon salt (salt to taste based on your broth’s saltiness

Freshly ground black pepper, to taste.

Cook diced onion in butter for about 5 – 6 minutes or until it softens and begins to brown.

Add bacon and garlic and stir for another minute or two or until the bacon gets crisp.

Sprinkle flour over all and stir for 1-2 minutes, scraping the bottom of the pan to avoid scorching.

Add tomatoes and broth, whisking constantly.

Add herbs and simmer about 30 minutes.  Remove bay leaf.

Puree the soup either in a blender (in batches) or with a handheld immersion blender

Stir in the heavy cream and salt & pepper to taste.