Blender Salsa

Author: Thora Toft April 8, 2019

This tasty fresh salsa is easy to make in a blender, and goes great with chips, nachos, tortillas or used to cover veggies or oven baked meats.

Prep time: 20 minutes Makes: 2 to 2 1/2 cups Difficulty: Easy

• Gluten free • Dairy free • Egg free • Grain free • Soy free •

This tasty salsa is used to make Baked Chicken with Salsa, that's moist and juicy and packed with flavor.

Use all organic ingredients, and ensure any dried spices are labeled certified gluten free.

Ingredients:

•	4 large Fresh tomatoes
•	1 clove Garlic
•	1 small Onion (about 1/3 to 1/2 cup)
•	1 Jalapeno
•	Small handful Cilantro, washed and trimmed (about 1/2 cup)
•	2 Limes
•	1 teaspoon Sea salt
•	1 teaspoon Black pepper
•	1 teaspoon Ground cumin

Substitutions and Notes:

Tomatoes: You can use canned tomatoes instead of fresh ones. Use a large 28 ounce (~ 800 g) can of tomatoes, any plain type.
Cilantro: If you don't like cilantro, you can use parsley instead.
Peppers: You can reduce or increase the amount of Jalapeno pepper to suit your taste. You can also use any other type of hot pepper that you like.

Directions:

Cut tomatoes into 4 pieces each. Roughly chop garlic. Chop onion into medium chunks. Deseed and roughly chop Jalapeno (use gloves). Trim off cilantro stems. Juice the lime.
Add tomatoes to blender and pulse to break into chunks. If you want a bit less liquid in your salsa, then place tomatoes in a strainer for a few minutes, and some of the liquid will drain out. Use the liquid in your cooking since it's still good. Place tomatoes back into blender.
Add all the remaining ingredients and pulse blend until the desired consistency. This happens fast, so be aware, especially if you want a bit chunkier salsa. Taste and adjust seasoning as desired.
If you drained the tomatoes, and the salsa is too thick, carefully stir in a bit of the drained tomato liquid.
If possible, store in the fridge for a day or two before serving to allow the flavors to blend, to get the best tasting salsa.
Serve with chips, nachos, tortillas or even use on chicken or sausages baked in the oven.
This will keep in an air tight container in the fridge for about 2 to 3 weeks.

Enjoy!

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