This is the Very Best Blender Salsa and maybe my favorite salsa ever! I loooove fresh garden salsa, but I’ve never had a garden. Not even a simple salsa garden. So this is the next best thing–and still so fresh and flavorful. My good friend Ashley shared the recipe with me a couple of weeks ago when she did my hair. Actually, while my color was lifting she busted out chips and salsa to snack on (perks of your hair stylist working from in her home). It was so good I didn’t even hesitate to ask for the recipe. And this is her Aunt Lillian’s recipe so she gets the real credit her.
When I’m on a salsa kick, I make it at least twice a week….
This really only takes five or so minutes to make. Unless you have a three year old helping you! Miles decide to play loaded questions and our five minutes salsa turned into 20 minutes salsa. I think it’s funny he still doesn’t like the sound of the blender though. We’ve been using it for years but he covers his ears nearly every time we turn it on. Love this little helper!
You might just want to drink this stuff. If you want it to really have some kick, add more chile arboles. The first time I made it I used 4 and my mouth was on fire immediately. Soooo I definitely haven’t done that again, but you can make it as spicy as you guys like it! Two chile arboles gave it just the right kick for me. Still too much kick for the boys but they don’t like anything spicy. Like at all.
- 3 or so dried chili de arboles (or 1 tsp crushed red pepper)
- 3 cloves garlic
- 1 tsp oregano
- 1 bunch cilantro (about 1/2 cup chopped)
- 1/2 tsp pepper
- 3 green onions (green and white parts)
- 1 (14 oz) can stewed tomatoes (drained)
- 1 (14 oz) can Mexican stewed tomatoes (drained)
- 1 small can Rotel diced tomatoes
- *additional cilantro and diced green onion for garnishing
- Place everything but the Rotel in a blender (like the blendtec). Pulse for 10 or so seconds until blended well. Stir in the can of Rotel.
- Season with additional salt and pepper if needed.
- Garnish with additional diced green onion and cilantro.
- recipe from Ashley Bramwell