Over the past 2.5 years, I’ve been perfecting a salsa recipe. My first attempts ended up with the name Jay’s Chop Chop Salsa due to my efforts to create a tasty salsa that didn’t involve actual cooking. A second iteration of that salsa is described in Salsa, Round II. A later evolution was called Jay’s Green Salsa due to the stunning amount of cilantro which turned the tomato base a distinct green color.
My latest modifications have resulted in what I consider an excellent salsa that is somewhat lacking in its, ah, visual aesthetic appeal. Of the various names that came to mind, Jay’s Blender Salsa seemed the best alternative given the way it looks. But oh does it taste delightful! I’m using smaller bunches of cilantro and cutting off more of the stems, thus the color is a rather ambiguous red-green mishmash. Here’s the recipe.
Jay’s Blender Salsa
1 28 oz. can of whole peeled tomatoes
1 1/2 teaspoons of salt
1 tablespoon of granulated garlic
1 teaspoon of crushed red pepper
1/2 teaspoon of black pepper
2 medium-sized jalapenos
1.5 tablespoons of olive oil
2 small bunches of cilantro
1 tablespoon lime juice
Cook jalapeno(s) in boiling water until tender, then drain. Remove seeds for more mild heat. Add all the ingredients but the cilantro in a blender and puree to a smooth consistency. Cut stems off the cilantro below the leaves. Add cilantro and blend to desired consistency.
Note: If you use “no salt added” tomatoes, you may need to add more salt.