Blender Salsa

🍅🎉💃🏼 This FAST and EASY salsa recipe will teach you how to make salsa at home in just a few minutes in the blender so you'll never run out! It tastes just like that addictively amazing salsa that your favorite Mexican restaurant serves alongside a basket of warm tortilla chips. Get ready to DIG IN and impress your friends and family with this restaurant style blender salsa!

Equipment
1 Blender or Food Processor

28 ounces canned tomatoes including juice (I used whole, peeled plum tomatoes)
1 small yellow onion peeled and roughly chopped
1 or 2 jalapeno peppers de-stemmed and roughly chopped*
3 cloves garlic peeled and finely chopped
1 ½ teaspoons ground cumin or to taste
1 ½ teaspoons salt or to taste (remember some brands of tomatoes and chips are much saltier than others)
¼ to 1 teaspoon granulated sugar optional and to taste**
1 tbsp or 2 handfuls cilantro leaves discard stems (I prefer 2, or about half of a 1 small bunch)
3 tbsp lime juice
3/4 cup corn optional
3/4 cup canned black beans drained and rinsed, optional
corn tortilla chips for serving

Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.

Taste the salsa and based on personal preference tweak as necessary.

Optionally stir in the corn and black beans.
Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.


Notes
*I prefer 2 peppers; remove seeds to greatly reduce heat level.

**The sugar balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten.


Nutrition
Serving: 1serving | Calories: 17cal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 227mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1