Salsa To The Rescue

Are you ready for some football? Just two weeks before the Super Bowl is here. And this Sunday the AFC and NFC will play the deciding games to determine who will be playing against each other. It’s kind of a big deal, if you’re a sports fan.

And if you are hosting or going to a Super Bowl party, you’re probably already thinking about the food. I’m just being honest here… Or maybe that’s just me. And if you’re not into football parties, maybe you’re thinking about snack foods to sustain you during the grueling upcoming Winter Olympics. Or maybe you’re just looking for something yummy to nosh on while binge watching Netflix. No judgement here. And lucky for you, I have an answer. Chips and salsa. Doesn’t matter what the question is, just remember the answer is always chips and salsa.

This salsa recipe is inexpensive, super fast (literally less than 10 minutes start to finish), and super easy. I love it because it’s also simple to modify to your own particular tastes. You can enjoy it immediately but it seriously gets better after the ingredients have had a few hours or overnight to meld. If you can wait that long…. 😉

Restaurant Style Blender Salsa

1 – 28 oz can whole or diced tomatoes, with juice

1 small onion, peeled and roughly chopped

1-2 green jalapeño peppers, de-stemmed and roughly chopped (remove seeds if you prefer less heat)

1 Tbsp minced garlic

2 tsp ground cumin (or to taste)

2 tsp salt (or to taste)

1 tsp granulated sugar ( optional or to taste, this balances heat from peppers and acidity of tomatoes)

1 large bunch of fresh cilantro, discard stems

1/4 cup lime juice

Combine all ingredients in a blender or food processor in the order listed. Pulse or blend on high speed until smooth or the desired consistency. Taste it at this point and tweak to your own personal preference. Store in an airtight container up to 2 weeks in the refrigerator. Makes approximately 6 cups of salsa.

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