This is a quick and easy recipe for tomato salsa made in a blender. You can make up a batch in just minutes. The inspiration for this salsa came from a restaurant in Kanab, Utah this summer. We really liked the salsa, and decided that the taste we liked resulted from using fire roasted tomatoes. We went to work on duplicating the recipe. Our goal was to duplicate the flavor and make it super easy to make by substituting canned ingredients for fresh to reduce the prep time. See the recipe notes for the ‘from scratch’ version of the recipe. This recipe makes about a pint of salsa.
Easy Blender Tomato Salsa
This is a quick and easy recipe for tomato salsa made in a blender. You can make up a batch in just minutes. The inspiration for this salsa came from a restaurant in Kanab, Utah this summer. We really liked the salsa, and decided that the taste we liked resulted from using fire roasted tomatoes. We went to work on duplicating the recipe. Our goal was to duplicate the flavor and make it super east to make by substituting canned ingredients for fresh to reduce the prep time. See the recipe notes for the 'from scratch' version of the recipe. This recipe makes about a pint of salsa.
Ingredients
- Garlic flavored Fire Roasted tomatoes - 14.5 oz can
- 1/4 C. onion - coarsely chopped
- 1 Tbsp. canned diced jalapeno pepper - not the pickled jalapenos
- 1/2 C. fresh cilantro - chopped
- 2 Tbsp. lime juice - bottled
- 1/2 tsp. Kosher salt - more if needed - to taste
- 1/2 tsp. oregano - Mexican preferred
- 1/4 tsp. cumin
- 1/4 tsp. cayenne pepper - optional - to taste
Instructions
Directions:
Place all ingredients in a blender. Pulse the blender to combine the ingredients. Only pulse the blender 4 to 6 times so that you end up with salsa that has some body. Too much and you will have a paste. If the salsa is thicker than you like add a little of the reserved tomato liquid.
Notes:
To make this salsa from scratch make the following substitutions:
Instead of canned jalapenos – use one fresh pepper, seeds and webbing removed, finely diced.
Instead of bottled lime juice – use the juice from one fresh lime.
Instead of garlic flame roasted tomatoes – use regular flame roasted tomatoes and add 1 or 2 finely diced garlic cloves.
A tasting note – we felt that the salsa served cold exhibited a 'tangy' or perhaps 'brighter' flavor. When warmed up it seemed more 'earthy' and the cumin flavor was more noticeable. Try it both ways and see what you think.
