Fresh Salsa

Quick Blender-Style Fresh Tomato Salsa

Ingredients

• ▢ 2½ cups fresh tomatoes, roughly chopped
  
  

• ▢ ¼ small red onion (about ⅓ cup), chopped
  
  

• ▢ ¼ cup cilantro
  
  

• ▢ 1 lime, zested and juiced
  
  

• ▢ 1 jalapeño or serrano pepper (optional), seeded
  
  

• ▢ 2 garlic cloves
  
  

• ▢ ¼ tsp ground cumin
  
  

• ▢ Sea salt, to taste
  
  

• ▢ Black pepper, to taste
  
  

Instructions

1. Choose the right tomatoes
   Use Roma tomatoes if possible. They are meatier, have fewer seeds, and less water, which prevents the salsa from becoming foamy or watery when blended.
   If using vine-ripe or beefsteak tomatoes, scoop out some of the seeds before blending.
   
   

2. Prep the ingredients
   Roughly chop the tomatoes, onion, jalapeño (if using), and garlic. No need for fine cuts—this is a blender salsa.
   
   

3. Add to blender
   Place tomatoes, onion, cilantro, lime zest and juice, jalapeño (optional), garlic, cumin, salt, and pepper into the blender.
   
   

4. Blend properly
   Pulse 8–12 times, stopping to scrape down the sides once.
   Avoid continuous blending at first—pulsing controls texture and prevents excess air from being whipped in.
   
   

5. Adjust texture
   
   

   • For restaurant-smooth salsa, blend an additional 5–10 seconds.
     
     

   • For thicker salsa, add 1 more Roma tomato and pulse briefly.
     
     

   • For thinner salsa, add 1–2 tablespoons water or tomato juice and pulse once or twice.
     
     

6. Final seasoning
   Taste and adjust salt and lime after blending, as tomatoes release more liquid once processed