For those of you who are loyal blog readers we’ve seen this fire-roasted blender salsa before, alongside some pretty spectacular oven-baked chips. Trust me, I’m not trying to trick you but rather remind you about just how A-M-A-Z-I-N-G this salsa really is!
I remember there being a time in my life when I just couldn’t do anything other than dip a chip in salsa and hope that I wouldn’t get any of the “chunky stuff” (aka vegetables) on the chip. I loved the flavor, but wasn’t ever sure about the texture. I don’t remember myself as a picky child, although when I remember stories like these I’m sure I had my little quirks that drove my parents crazy. These days, though, chips are really just a vehicle to get more salsa in my face at a time, amiright?!
I’m a big fan of the restaurant-style salsa texture, where the tomatoes and onions and peppers are thick and rich, not too runny, and gives some heft to the salsa. When you make your salsa though? Make it how you like it – at the end of the day YOU’RE the boss of your salsa! You do you!
Let’s talk about the stats a little bit:
- This recipe makes close to a quart of salsa.
- The entire recipe clocks in at 210 calories. WHAT?!
- It costs about $2 to make.
- You can entertain the heck out of your friends and family with it!
The way I see it, there’s really no reason to not be making your own salsa, with an exception extended only to those of you who don’t love salsa. In which case I implore you to change your mind so that we can stay friends 🙂
FIRE ROASTED BLENDER SALSA
- 1 can fire-roasted tomatoes (14.5 ouncees)
- 1 can tomatoes and green chiles (10 ounces)
- 1 jalapeno pepper, washed and roughly chopped
- 1/2 small red onion, roughly chopped
- 2 cloves garlic, roughly minced
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Combine all ingredients in a food processor or blender and pulse until finely chopped.
- If desired, process until a fine salsa is reached.
- Serve cold or at room temperature.
- Can be stored in an airtight container in the fridge for 5-7 days…if it lasts that long!