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Blender Salsa

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"Fresh, homemade salsa is one of my summertime refrigerator staples. Sadly, its season is painfully short and so I also make salsa for canning when tomatoes are cheap and good. I like this blender version, because the prep is easy, the cooking time is short, and it tastes awfully good on scrambled eggs and toasted corn tortillas with cheese."

List of Ingredients

â—¦ 1 dry quart (about 2 pounds) Roma tomatoes, cored and peeled
â—¦ ½ cup minced yellow onion
â—¦ 2 cloves garlic, roughly chopped
â—¦ 1 jalapeño pepper, stem and seeds removed, roughly chopped
â—¦ 2 tablespoons bottled lime juice
â—¦ Zest of 1 lime
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon citric acid


Recipe

Prepare a boiling water bath and four half-pint jars. Place four lids in a small saucepan of water and bring to a gentle simmer.

Place all the ingredients in a blender (or food processor, if that's what you've got) and blend in short bursts until the ingredients are well incorporated. Don't process to the point of having a smooth purée; you want a salsa that still has a little texture. Pour the salsa into a medium saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer for 5 minutes.

Funnel the salsa into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

Makes 4 half-pint jars