Easy Blender Salsa
10m
Prep Time
0m
Cook Time
20
Servings
Salsa just like you enjoy at your favorite Cantina! Chop a few ingredients, throw into a blender or food processor and you have salsa! Perfect for chips and salsa, on scrambled eggs or tacos, whatever you like!
Salsa just like you enjoy at your favorite Cantina! Chop a few ingredients, throw into a blender or food processor and you have salsa! Perfect for chips and salsa, on scrambled eggs or tacos, whatever you like!
Ingredients
COPY INGREDIENTS
2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 small onion, roughly chopped1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz, or 2 (14.5 ounce) cans2 garlic cloves, roughly chopped1 jalapeno pepper, seeded and chopped, for more heat leave seeds and membrane1/4 teaspoon kosher salt1 teaspoon ground cumin1/2 cup fresh cilantro, or more to taste1 lime, squeezed and juiced
Instructions
- In a 12 cup food processor or blender, add diced tomatoes, whole tomatoes, onion, garlic, jalapeno, salt, cumin, cilantro and lime juice.
- Pulse or blend until you get the desired consistency you like. You can pulse less for a chunkier salsa, or more for a finer texture.
- Taste for seasoning and adjust as needed. Salsa is best if you cover and refrigerate for an hour or more to let the flavors blend.
- Leftover salsa will keep in the refrigerator for up to 3 days - if you are lucky to have any left!
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