Ingredients and Weight:
- Roma tomatoes, 3 pounds
- Yellow onion, 1 medium (about 1 cup chopped)
- Garlic, 4 cloves
- Jalapeño pepper (seeded and veins removed), 1 small (or to taste)
- Cilantro, 1 cup packed, chopped
- Lime juice, 1/4 cup
- Kosher salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
Easy (1)
Preparation Method Steps:
- Remove the stems from the tomatoes and cut them into large chunks.
- Peel and chop the onion.
- Peel and mince the garlic.
- If using, seed and chop the jalapeño.
- Place all the ingredients in a blender and pulse until combined.
- Taste and adjust the seasonings with additional salt, pepper, or lime juice as desired.
Nutritional Information:
Per 1/4 cup serving:
- Calories: 20
- Fat: 0g
- Carbohydrates: 4g
- Protein: 1g
- Fiber: 1g
Dish Characteristics:
- Fresh, vibrant, and tangy
- Versatile and can be used as a dip, condiment, or marinade
- Customizable to your desired level of spice
- Easy to make and store for future use
User Comments:
- "This salsa is delicious! The perfect balance of flavors, and the jalapeño adds just the right amount of heat." - Sarah B.
- "I love how easy this salsa is to make. It's my go-to recipe for parties and potlucks." - Emily K.
- "This is the best blender salsa I've ever had. It's so fresh and flavorful, and it goes great with chips, tacos, or burritos." - Michael P.
Special Precautions and Tips:
- If you prefer a milder salsa, remove the seeds and veins from the jalapeño before blending.
- You can use any type of tomato you like, but Roma tomatoes are the best for salsa because they have a thick, meaty texture.
- For a smoother salsa, blend the ingredients until completely pureed. For a chunkier salsa, pulse the ingredients until desired consistency is reached.
- Salsa can be stored in an airtight container in the refrigerator for up to 5 days.
