Blender Salsa

We have a favorite salsa recipe and we want it to be your favorite, too.  It's ridiculously easy and so addictive.  We have both been making it for years now and we have tweaked the recipe so now we can declare it perfect.  Lu shared the original a couple of years ago, but since we both have made slight changes from the old recipe and we got some new pictures we decided it deserved a new post.  

Declaring it perfect may seem pretty bold, but one taste and you'll understand.  Oh, and did we mention that it uses canned tomatoes? In my opinion, that is one of the best things about this salsa--you can enjoy it all year! Originally I was worried it wouldn't taste as fresh using canned tomatoes, but the cilantro, lime, and jalapeno do an excellent job of making the whole thing taste fresh and I didn't miss dicing all those tomatoes one little bit. 

Just try to plan ahead at least an hour before you want to eat it so that the flavors can get happy before you eat it....although I've never been one to be able to but off my salsa craving for a whole hour!

Blender Salsa

Printable Version

Ingredients:

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1 can (14.5 ounces) diced tomatoes
1 cans (10 - 14.5 ounces) diced tomatoes with green chiles (Rotel)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 jalapeno, roughly chopped with seeds and membranes removed
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup cilantro, roughly chopped *
juice of 1/2 lime

Directions:

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In a blender, or blending cup if using an immersion blender, combine Rotel with all ingredients besides diced tomatoes. Blend until smooth or desired consistency is reached. Add in diced tomatoes and pulse a couple of times leaving a little bit of texture. Chill for at least 1 hour to allow flavors to meld. Serve with chips, taquitos, quesadillas, enchiladas or any way your salsa-loving heart desires!

Notes:

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*I don't bother removing the majority of the stems. I know some people use only the leaves though. Just chop off the bottom and give the rest a rough chop before throwing it in the blender.

Recipe Source:

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Adapted from the Pioneer Woman Cooks; Originally shared on landeelu.com