Ripe, summer fresh tomatoes are out of season now, so we have to turn elsewhere for homemade salsa. With the help of canned tomatoes, this recipe for quick-n-easy blender salsa adapted from Mountain Mama Cooks will help fill that salsa void all winter long. We love having a batch ready and waiting in the fridge for quick snacks throughout the week. And when the time comes again for in-season tomatoes…. it’s fresh salsa fresca!
Vegan, gluten-free
Adapted from Mountain Mama Cooks
Adapted from Mountain Mama Cooks
Ingredients
15 oz. can diced tomatoes
10 oz. can mild rotel (use original for more of a kick)
3 cloves garlic, chopped
1/2 onion, chopped
Cilantro (a medium sized handful)
1 tsp. honey/agave
1/2 tsp. salt
1/4 tsp. cumin
Juice from 1/2 lime (or more to taste)
Directions
Put all ingredients in a food processor or good blender and pulse to combine. (Longer to achieve a smoother consistency, or shorter for chunkier salsa.)
Taste and adjust seasonings if necessary.
Serve with chips, over burritos, tacos, etc.
I haven't made salsa for an age. This one looks wonderful. I can almost taste it!
Hi again Ani! It's hard to go wrong with a good salsa recipe – so glad I came across this one from Mountain Mama Cooks. I love playing around with different variations. I'd love to hear what other recipes you try. Thanks for the kind words and hope you enjoy! 🙂
Hi Kesha – you can use any can of diced tomatoes with chilis (other brands have that now). Or simply use a can of plain diced tomatoes with a can of mild green chili peppers. (Rotel is basically just diced tomatoes with green chilies)