Intro: Simple Salsa
This is a fast, easy, inexpensive, and delicious salsa.
Step 1: What You Will Need
1- 14 oz can diced tomatoes
1- 10 oz can original Rotel (Tomatoes and green chilies canned)
1/2 small onion, roughly chopped
1/2-1 Jalapeño, seeded or not (depends on how spicy you like it)
Small to medium size handful of cilantro, washed
1 clove garlic, peeled and smashed
1/2 teaspoon salt
1/4 teaspoon ground cumin
Spoon, for stirring
Knife, Chef's Knife works best
Garlic press (optional)
Step 2: Open One 14 Oz Can of Diced Tomatoes and One Can of 10 Oz Rotel and Set Aside
Step 3: Chop Onion Into Small Half-inch Strips
- In order to chop the onion into half inch strips, begin by cutting off the the two ends of the onion and then peeling off the skin.
- Dispose of both.
- Next, cut the onion in half. Take one half of the onion, place it vertically on the cutting board, and then cut it into thirds.
- Then cut the onion horizontally into thin (½ inch) slices and set aside.
- Place the other half of the onion in a bag for use in another recipe.
Step 4: Cut the Cilantro
- First, make sure your cilantro is washed. To do this, simply rinse it in the sink under cool water.
- Next, take the knife and cut off the stems of the cilantro. Cut the stems right before the leaves start getting thick. Throw away the stems.
- Roughly chop the leaves of the cilantro. One or two cuts horizontally and vertically is all that is needed (the blender will chop the cilantro more).
Step 5: Cut the Jalapeno
- WARNING: Jalapeno’s are very hot peppers that can burn your skin and eyes if you do not take proper precautions. Make sure you DO NOT touch your face or eyes while you are cutting/handling the Jalapeño. Wash your hands thoroughly with warm water and soap after cutting the Jalapeño.
- Cut off the stem of the Jalapeño and throw it away.
- Cut the Jalapeño in half lengthwise.
- Using a spoon scoop out the seeds inside the Jalapeño. Set the seeds aside for later use. (The seeds of the Jalapeño can be used to increase the heat of the salsa without changing the flavor. So once you get the flavor you desire but still want more heat, put 2-3 seeds in the blender and blended them into the salsa.)
- Roughly cut half of the Jalapeño into strips widthwise.
Step 6: Combine Ingredients
- Pour the two cans of tomatoes into the blender. For a chunkier salsa drain all of the juices (see step 10 Variation). For a thinner salsa do not drain the juices.
- Take about half of your onion and place in the blender. The flavor of an onion varies between each onion. For this reason, it is best to start off with less onion than the recipe calls for because you don’t want an overwhelming taste of onion. More onion can be added as desired by the individual making it.
- Add the portion of the Jalapeno that you cut up. Like the onion more can be added to increase flavor and heat but it is best to start out with less and then increase until you get the flavor and heat that you want.
- Place the cilantro in the Blender.
Step 7: Add Seasonings
- Measure out a ¼ teaspoon ground cumin and combined with ingredients in the blender.
- Measure out ½ teaspoon of Salt and combine with ingredients in the blender.
- Add garlic. Peel the skin off the garlic clove. Place the garlic clove in the garlic press and press the two handles together. Make sure that when you use the garlic press, you hold it over the blender so the garlic will fall into the blender with the other ingredients.
Step 8: Stir All the Ingredients Together
- Using a spoon stir all the ingredients in the blender together.
- This is an important step because if the cilantro and seasonings are not pre-mixed they will not be evenly dispersed throughout the salsa.
Step 9: Blend All the Ingredients
- Using the pulse button on the blender, blend the ingredients for 30 seconds. Its important to remember blending time will vary from blender to blender.
Step 10: Variation- a Chunkier Salsa
- Follow all steps exactly, except when instructed to add the cans of tomatoes, at this point follow the instructions below.
- Drain the all of the juices from the two cans of tomato.
- Add half of the Tomato and Green Chili and half of the can of Diced Tomatoes to the blender.
- Add all of the other ingredients as instructed in Step 6.
- Once the salsa has been blended, add the remainder of the canned tomatoes and stir them into the salsa. This gives you a chunkier salsa.