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
SOOZ'S EASY HOMEMADE BLENDED SALSA
I have several recipes for salsa, this one for when we want a small batch, and a smooth, mild version. NOTE: This salsa gets better if it sits in the fridge for a day before eating, but it is good even if you want to eat it later in the day. If I want to chill it fast, I put it in the freezer for 15 minutes or so and then in the refrigerator until it is served. It should however chill for at least an hour total.
Provided by Sooz Cooks
Categories Mexican
Time 15m
Yield 30 oz, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients into a food processor and blend until smooth.
- Transfer to a quart sized sealable container (I use a Ball Quart Wide Mouth Mason Jar with a lid).
- Refrigerate overnight if possible, or for at least one hour as described above).
- Time to Make does not include refrigeration.
Nutrition Facts : Calories 36.7, Fat 0.2, Sodium 364.4, Carbohydrate 8.8, Fiber 1.1, Sugar 3.4, Protein 1.6
EASY BLENDER SALSA
My family begs me to make this during football season, with or without company coming over. It's so easy to make, that I don't mind. Use caution with the jalapeno pepper, however. I recommend using kitchen or disposable gloves. These amounts are the flavor my family likes, but you can use less or more jalapeno pepper depending on your tastes.
Provided by KELLYDP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 45m
Yield 28
Number Of Ingredients 6
Steps:
- Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 42.4 mg, Sugar 0.9 g
SOOZ'S SEMI-HOMEMADE SALSA
Since I started making this, my family doesn't want to eat any other salsa. Every time I take this somewhere, someone asks for the recipe and because it tastes so fresh, they are always surprised that the recipe comes mostly from cans. This has stayed fresh in my fridge for as long as 2 weeks - which is the longest it has been in the fridge until it gets eaten! This salsa is excellent with MommyMakes Homemade Baked Chips (Recipe #124908) and Rita L's Frozen Margaritas (Recipe #58559).
Provided by Sooz Cooks
Categories Sauces
Time 30m
Yield 80 oz, 20 serving(s)
Number Of Ingredients 9
Steps:
- This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
- Dump the contents of the food processor into a very large bowl and stir until blended.
- Store in individual Mason jars or large plastic containers with lids.
- If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.
Nutrition Facts : Calories 31.4, Fat 0.2, Sodium 497.1, Carbohydrate 7.5, Fiber 1.5, Sugar 4, Protein 1
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EASY FRESH SALSA RECIPE USING A BLENDER
From butterwithasideofbread.com
Ratings 11Calories 10 per servingCategory Appetizer, Vegetables
- Wash tomatoes and cut out the core. Slice each tomato in fourths. Using a spoon or your hands, gently remove the seeds from each tomato. Make sure you feel around each section and get all the watery seed membrane out. The tomato pieces will look empty and that's ok!
- Slice onion into 1" chunks. My favorite salsa has half red onion and half sweet onion. If you opt for both, you'll just need about 4-5 one inch chunks of each.
- Cut 1/3 of one bunch of cilantro. Take that bunch and cut it in half or thirds, depending on the size.
- Add tomatoes to your blender. Top with cilantro, onion, garlic, lime juice, sugar and salt. Place the lid on your blender and pulse 5-10 times. I like to aim for a consistency thinner than chunky salsa, but definitely not pureed.
EASY SALSA RECIPE {RESTAURANT STYLE}
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4.5/5 (68)Calories 124 per servingCategory Dips & Condiments
- Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.
- Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.
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