Every summer, I make at least a dozen jars of salsa (my very favorite is the roasted corn salsa which is in my first book). As much as I try to ration those jars out across the year, they always run out too darned fast. As things stand now, I have two lone jars left that I’m saving for special snacking occasions.
However, when it comes to salsa, not all is lost when the homemade stash runs out. I still have at least 15 quarts of whole peeled tomatoes left from last summer’s canning sessions and so have been making batch after batch of blender salsa to satisfy my dipping needs.
I published my favorite recipe for blender salsa in a Super Bowl snacks piece on Table Matters about this time last year and it remains my go-to. The only change I make is that I drain a quart jar of whole peeled tomatoes (because I pack mine in water) and use them in place of the 28-ounce can of whole peeled tomatoes. You can use either, depending on what you’ve got in your pantry.
I pour it on scrambled eggs, I use it as a braising medium for chicken thighs, and I scoop it into my mouth with tortilla chips (preferably the freshly fried chips from Tortilleria San Roman in South Philadelphia). And it’s a very good way to press your home canned tomatoes into action.
- Blender Salsa
- 1 28-ounce can whole peeled tomatoes or 1 quart home canned whole peeled tomatoes, drained
- 1 4-ounce can fire roasted green chiles
- 3/4 cup minced onion
- 1/2 bunch cilantro leaves
- 2 cloves garlic, roughly chopped
- 1 jalapeño pepper, stem and seeds removed (or 2-3 pickled jalapeños)
- 1 lime, juiced
- 2 teaspoons Kosher salt
- Place all ingredients in a blender and blend in short bursts until the ingredients are well incorporated. Don’t process to the point of having a smooth puree, you want a salsa that still has a little texture.
- When it’s achieved a consistency you like, pour into a large container and refrigerate.
- This salsa is best after it’s had a little time for the flavors to marry (overnight is ideal, but even a couple hours is good).
- It will keep up to five days in the fridge.