Blender Salsa

Raise your hand if you are the person at a Mexican restaurant that is full before your meal comes out.  My hand is definitely raised!  I love chips and salsa..( and guacamole for that matter). The salsa that comes to the table is so much better than salsa that was sitting on the shelf at the grocery store, no one can deny it.  I easily eat a serving by myself.  Well people I have news for you!  You can make it, and it's so simple.  This is definitely the easy way out to making salsa, and perfect for when tomatoes aren't in season.  Plus perfect for cinco de mayo, which happens to be coming up!  So blend up some salsa, make the fajitas, and a pitcher of margaritas. What could be better? And if awesome parties aren't your thing (you're lame) just make the salsa to keep in your fridge, for a late night snack, to spice up your eggs, or whatever else you please!

 

Here's what ya need:

Diced tomatoes, rotel, garlic, onion, jalapeño, salt, cumin, lime juice, green chilies, and cilantro.  

 

Step one: Put garlic, jalapeño and onions in the food processor and give it a pulse to roughly chop them. 

Step two: Next add everything else, then squeeze a half of lime into the food processor. Either pulse to keep it chunky, or go a little longer to get a smooth salsa. 

Step three: Pour into a bowl. Then rough chop a handful of cilantro. Add cilantro and mix it in. That's all folks, Enjoy!

The recipe

1 15 oz can of diced tomatoes (or whole tomatoes, whichever you have)

1 10oz can of Rotel

2 cloves garlic

1/4 cup (1 small) onion

1/2 tsp salt

1/4 tsp cumin

1 jalapeño (optional to remove all or half the seeds)

1/2 lime juiced

1/4 cup (handful) fresh cilantro 

1 small can green chilies (optional)

 


The extras:

* This will make a medium salsa, with most of the seeds left in the jalapeño. 

* If it's a little too hot, add the other half of lime juice it will help tone it down .