Update January 2023: I made two recipes of this today. I used 1 jalapeño in each recipe and 2 limes total gave me the perfect amount of lime juice for both recipes. One recipe fills a Ball Wide Mouth 1 quart/32 ounce Glass Canning Jar with a little bit left over (the perfect amount to eat right then!).
Easy Restaurant-Style Blender
Salsa
Recipe courtesy Averie
Cooks Blog
1 28-ounce can whole, peeled plum tomatoes, including
juice
1 small yellow onion, peeled and roughly chopped
1 or 2 jalapeño peppers, de-stemmed and roughly chopped (remove
seeds to greatly reduce heat level)
3 cloves garlic, peeled and finely chopped
1½ teaspoons ground cumin, or to taste
1½ teaspoons salt, or to taste (remember some brands of
tomatoes and chips are much saltier than others)
¼ to 1 teaspoon granulated sugar, optional and to taste
(balances the heat and tomato acidity; start with less and add more if
necessary; careful not to over-sweeten)
1 or 2 handfuls cilantro leaves, discard stems
3 Tablespoons lime juice
Tortilla chips, for serving
Add all ingredients 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.
Taste the salsa and tweak as necessary based on personal
preference.
Transfer to airtight container and serve immediately with
chips, or refrigerate salsa for 1 day prior to serving as the flavor improves
on the second and third day. Salsa will likely keep up to 1 week airtight in
the fridge.
Makes about 4 cups.
