Blended Restaurant-Style Salsa
This salsa is the reason my husband Roy will actually eat vegetables without complaining about it. He doesn't do chunky salsa, so we blend everything smooth, and what comes out tastes just like the salsa you'd get at your favorite Mexican restaurant. The kind you'd pay good money for at a chip and salsa bar.
Servings 6 pint jars
Ingredients
- 6 cups chopped tomatoes about 6 lbs
- 2 large onions chopped
- 2 green bell peppers chopped
- 2 jalapeño peppers seeds removed (optional)
- 6 cloves garlic minced
- 1 can tomato paste
- 3/4 cup white vinegar
- juice of 1 lime
- 1/2 cup fresh cilantro chopped
- 1 tsp salt
- 1/2 tsp ground cumin
Instructions
- Coarsely chop all the veggies (I used my food processor)
- Remove the seeds from peppers (or leave them in, if you like more heat)
- Combine all ingredients in a large stainless steel saucepan and put on the stove on medium heat.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened.
- Stir in fresh cilantro during the last few minutes of cooking.
- Blend with an immersion blender (or in batches in a regular blender) until smooth.
- Ladle hot salsa into clean pint jars, leaving about a half inch headspace. Remove bubbles.
- Wipe rims, apply lids and rings fingertip tight, and process in a boiling water bath for 15 minutes.
- Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing.
Notes
Roy likes his hot, so I added a chopped cayenne pepper straight to his individual jar before processing. Feel free to add as much or little heat to your salsa according to your preference. This recipe makes a mild to medium spicy salsa.