Monday, August 22, 2016

Fresh Summer Salsa

To make 2 quarts of salsa:
(This recipe can really be adjusted to your liking. 
If you like more or less of one ingredient, just add the amount you like)

20 Roma tomatoes
2-4 Roasted Anaheim peppers
1-2 Onions
1tsp-1 TB Minced Garlic or 3-6 Cloves Garlic
1/4-1 Bunch of Cilantro
Salt and Pepper to Taste
Jalapeño Peppers for hotter salsa
Squirt of Lime Juice

I like to use Roma Tomatoes for my salsa.

They have a great flavor and aren't as juicy and acidic as other tomatoes.

roma tomato

Rinse your tomatoes really good.

Slice off the ends of your tomato (the tip is optional).
I simply slice the tomato into six pieces, to fit better into the blender.

Slice up one or two onions to taste.

Add garlic to taste.
I like to use minced garlic right out of the jar, but fresh is great too.

I use about 1 Tablespoon.

I like to use Big Jim Anaheim Peppers.
They are mildly hot, but have a great flavor.
If you like it spicier, add a jalapeño pepper or two.
The seeds and ribs are where most of the heat lies in peppers.

I grow them in my garden, roast them, and then freeze them.

How to roast and freeze and Anaheim Pepper.

When it comes time to defrost your peppers.
Fill a bowl or dish with hot water.

Place the desired amount of pepper directly in the hot water.

If needed, replace water if not completely defrosted.

When it's completely defrosted the skin should easily pull right off.

Slice open one side of the pepper, exposing the seeds and ribs.

Fillet open the pepper, exposing the entire inside.
Run a knife carefully down the inside, removing only the seeds and ribs.

Cut up pepper into smaller slices.

Lightly chop half a bunch of cilantro.

I love, love, love to make salsa in my new Ninja Blender.  My old Blender just had blades on the bottom, and it was a real pain to keep trying to get all the ingredients on the top to blend down.  This Ninja Blender sucks it all down.

I like to layer all the ingredients into the blender.  A bad habit from my old crappy blender, but my Ninja should suck it down and blend easily.

Leave a few inches between the food and top of the blender.
This is important for a good blend.

Blend to desired chunkiness

My kids hate any chunks in the salsa, so I blend mine pretty thin. 
I blend what fits in the blender, then add more and blend again.

For chunkier salsa blend for a shorter time, and do not add more in the blender
Dump it out into a bowl and start over with each batch.

For super chunky salsa, simply cut into small pieces and stir with a spoon. 
Skipping the blender all together.

After blending it might be a little frothy.
Let sit in refrigerator for an hour to settle and for the flavors to marry and intensify.

Keeps covered in the refrigerators for up to two weeks, as long as you don't eat directly from the container.  This recipe is not appropriate for canning.

The easiest way to clean your Ninja Blender

Immediately after use, give it a little rinse.

Fill halfway with hot water and a drop or two of Dish Soap.

Blend water and dish soap.

Rub the soap along the rim and rinse.
I love cleaning my Ninja Blender this way,
so much faster and safer than trying to scrub each blade.

If you liked this post, you might also like:

slow cooker peanuts