How To Make Homemade Salsa In A Food Processor Or Blender

BEST BLENDER SALSA (5 MINUTES!)

Steps:

• In a blender, or food processor, add tomatoes, onion, jalapenos, garlic, cilantro, cumin, salt and juice of one lime.
• Blend until the salsa is as chunky or smooth as you would like. Taste and add more salt if desired.
• Chill for at least 30 minutes or overnight.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

HOW TO MAKE HOMEMADE SALSA IN A FOOD PROCESSOR OR BLENDER

Steps:

• Add the tomatoes and the juice from the can to a blender or food processor. Then add in the remaining ingredients.
• Pulse until the ingredients start to move well. Then blend on low until you reach your desired consistency.
• Taste, and add in more salt and pepper as needed. Serve with chips or with your favorite recipes.
• Will hold in an airtight container in the fridge for up to 5 days.

EASY BLENDER SALSA

Steps:

• Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.

LEAH'S EASY FOOD PROCESSOR SALSA

Steps:

• Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately), pulse a few time until coarsely chopped.
• Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins.
• Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed.
• Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa.
• If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes.
• For best flavor, refrigerate over night to let flavors mingle.