Best Blended Salsa Typical Restaurant Style Recipes
BEST BLENDER SALSA (5 MINUTES!)
Best Blender Salsa is restaurant quality that is made right in your blender! It only takes 5 minutes and is truly the very best out there!
Provided by Alyssa Rivers
Number Of Ingredients 8
Steps:
- In a blender, or food processor, add tomatoes, onion, jalapenos, garlic, cilantro, cumin, salt and juice of one lime.
- Blend until the salsa is as chunky or smooth as you would like. Taste and add more salt if desired.
- Chill for at least 30 minutes or overnight.
Nutrition Facts : Calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2338 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BLENDED SALSA (TYPICAL RESTAURANT STYLE)
There's just something about the chips and salsa that are put down in front of me when I visit my neighborhood Mexican joint. It's a typical Tex-Mex place. This is the kind of salsa that's simple and can't be replicated by a store bought, jarred version. Fresh tomatoes are NOT the way to go to get the flavor I'm looking for. Don't get me wrong, fresh pico de gallo is just as easy and delicious. Canned tomatoes have the correct flavor and consistency.
Provided by PulpSeattle
Categories Vegetable
Time 5m
Yield 1-20 serving(s)
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a blender or food processor. Blend on low 10-30 seconds depending on the desired consistency. While it tastes great right away, you get the best flavor if you let it sit for a few hours or overnight.
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
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