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Saturday, January 31, 2009

Quick blender Salsa

A cheap Superbowl addition served with chips.

1 28 oz can, whole tomatoes with juice
1 medium sized yellow onion - 1" dices (white onion makes it a little hotter)
1 jalapeno - 1/2" dices (seeded and deveined for mild)
2 cloves of garlic diced fine
2 Tbls lemon or lime juice (vinegar is ok, but not my preference
1 tsp kosher salt (brings out the flavor of the cilantro
1 tsp cumin
1 tsp coriander
1 tsp cayenne
2 Tbls cilantro - chopped to 1/2"

Pour the juice from the can of tomatoes into the blender and add the onion, jalapeno, and garlic. Pulse the blender a couple times to reduce the size of the veggies slightly.

Add the juice, salt and spices and then about 1/2 the can of tomatoes, blend for about 15 seconds until the tomatoes start to get incorporated, add the cilantro and the rest of the tomatoes and blend it again until the last of the tomatoes start to break down.

To make this from your pantry you can substitute 1 Tbls of dried jalapenos or red pepper flakes, 1/4 cup dried onion or 1/2 cup frozen, diced onion, 1/2 Tbls granulated garlic. Let dried ingredients soak in the tomato juice for an hour or two; or rehydrate by pouring 2 cups boiling water over them, let sit for 15 minutes and drain. Dried cilantro just isn't the same but 1 Tbls is about right if you have to.

I usually eat this immediately but it's better after 1 hour of refrigeration, esp. if using dried ingredients. Stores well in the refrigerator for 3-4 days.


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Oregon Preppers Network Est. Jan 17, 2009 All contributed articles owned and protected by their respective authors and protected by their copyright. Oregon Preppers Network is a trademark protected by American Preppers Network Inc. All rights reserved. No content or articles may be reproduced without explicit written permission.