Yesterday’s post reminds me that when it comes to salsa fresh is best. That rule pretty much applies to everything in the kitchen, right? I am all about fresh, seasonal, local but unless you live in Southern California, it’s not possible at least part of the year. Where I live, in the mountains of Utah, it’s not possible most of the year. Anchorage, Alaska has a longer growing season than we do, for heaven’s sake! What’s a salsa-loving girl to do? Well, search the Internet, of course.
I found the answer on mountainmamacooks.com although I was skeptical at first. Tomatoes out of a can? But it was the middle of winter without a good tomato in sight so I gave in. And boy am I glad I did. This blender salsa was really good. And the best part is that it is winter-friendly.
Well, almost. I stock up on the Hunt’s Fire Roasted Tomatoes and Rotel Diced Tomatoes when they are on sale so that’s easy. Salt, cumin and honey are staples in my kitchen and like most people I always have a couple of onions and at least part of a garlic head laying around. My problem was the cilantro and lime. Unless I am planning on a specific recipe, I don’t usually have those two items in the fridge and I am not running out in a snowstorm to go get them. Essential Oils to the rescue! With these babies on hand I tweaked the recipe and ended up with a salsa I liked even better. I only use therapeutic grade essential oils because of their purity, but if you use a different brand just make sure it says FOR DIETARY USE on the bottle.
This salsa could not be easier or faster which is helpful when your kids are standing around waiting with tortilla chips in hand. Stick all ingredients in a blender and pulse for about 20 seconds or until desired consistency is reached. Then let the starving hoards help you by taste-testing which in my house means they eat half of it right out of the blender, while grunting their approval between bites. If I sternly point out that they’re supposed to be testing not eating, one of them will invariably say it needs more salt right before stuffing another salsa loaded chip in his mouth. So helpful.
So now you have my favorite “tomatoes won’t be in season for 8 months” salsa recipe. With a little advance planning you can have delicious salsa prepared in 5 minutes any day of the year. Just remember to stock up on chips. Let the fiesta begin!
2–14 oz. cans Hunt’s Fire Roasted Tomatoes (regular or garlic)
1–10 oz. can Rotel Tomatoes & Green Chiles
1/2 onion, chopped
1 clove garlic, smashed OR 1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. cumin
1 tsp. honey
5-6 drops lime essential oil (OR juice from 1/2 fresh lime)
4-5 drops cilantro essential oil (OR 1/4 c. fresh cilantro chopped)
Hot sauce or chile powder to spice things up, if desired.
Put all ingredients in a blender or food processor and pulse for 20-30 seconds until desired consistency is reached. Makes about 3 cups.