Quick, fresh and delicious, this easy blender salsa comes together fast! Perfect for as a dip on it's own, served with tacos, or as a snack.
Equipment
1 blender or food processor
1 Cutting board
1 Sharp knife
Ingredients
4largetomatoesAbout the size of a softball, 1 1/3 pounds. I used tomatoes on the vine. Can also use beefsteak or other larger tomato varieties
1mediumjalapeño pepperseeded and diced, can adjust for preferred spicy level
½mediumonion
3clovesgarlic
1tablespoonrice vinegarapple cider vinegar or white vinegar can also be used
1teaspoonsalt
1tablespoonlime juiceor lemon juice
¼cupcilantrochopped finely, optional
Instructions
Chop the tomatoes into about eight pieces each, removing the green stems.
Peel the outside of the onion and chop dice it into large pieces. Peel the garlic cloves.
Carefully slice the top stem of the jalapeño and remove. Slice the jalapeño in half longways and carefully remove the seeds and the white membrane inside the pepper. Roughly chop the remaining jalapeño into pieces. See notes for more information about prepping jalapeño.
Add the jalapeno, onion, garlic, vinegar and lime juice to a blender or food processor. Blend or pulse on low to medium speed with quick pulses to chop until pieces are small, at least pea-sized.
Cut the tomatoes into roughly 8 pieces. Add to the blender a handful at a time, pulsing the blender to chop tomatoes. Blend more for a smooth salsa.
Add salt, can add more to taste. Stir in cilantro if desired then enjoy!
Notes
This recipe makes roughly 1 1/2 cups of salsa, and the servings are estimated at 1/4 cup per serving.