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Red Salsa

A classic tomato blend that can be thrown together in minutes for those teenage invasions and impromptu parties.
red-salsa.jpg

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Raw Foods , Vegan , Vegetarian

Yield:

480 g (16 servings)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

480 g (16 servings)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

480 g (16 servings)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 65 g (½ medium) onion, peeled, halved
  • (1 small) jalapeño, seeded, stemmed
  • 5 g (¼ cup) fresh cilantro leaves
  • (½ ) lime, peeled
  • (½ teaspoon) salt, optional
  • 450 g (6 large) roma tomatoes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 5. Pulse 10 to 15 times, using the tamper to press ingredients toward the blades.   Do not over mix, leaving the salsa chunky.

Chef's Notes

  • For a thicker salsa remove the seeds from the tomato so you are just left with the flesh, or strain half the mixture in a fine mesh strainer after blending. For a spicier salsa, keep the jalapeno seeds in before blending.To create a smooth salsa blend for 30 seconds on it highest speed.

Ingredients

  • 65 g (½ ) medium onion, halved
  • (1 small) jalapeño, seeded, stemmed
  • 5 g (¼ cup) fresh cilantro leaves
  • (½ ) lime, peeled
  • (½ teaspoon) salt, optional
  • 450 g (6 large) roma tomatoes

Directions

  1. With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh. Place onion, jalapeño, cilantro, lime, salt, and three of the tomatoes into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 to 15 seconds, using the tamper to press the ingredients towards the blades until ingredients are chopped. Stop machine.
  3. Remove lid and add the remaining tomatoes. Secure lid. Select Variable 5 and pulse until tomatoes are chopped. Do not over mix. Leave chunky. Serve with tortilla chips.

Chef's Notes

For a thicker salsa remove the seeds from the tomato so you are just left with the flesh, or strain half the mixture in a fine mesh strainer after blending. For a spicier salsa, keep the jalapeno seeds in before blending.

Ingredients

  • 65 g (½ ) medium onion, halved
  • (1 small) jalapeño, seeded, stemmed
  • 5 g (¼ cup) fresh cilantro leaves
  • (½ ) lime, peeled
  • (½ teaspoon) salt, optional
  • 450 g (6 large) roma tomatoes

Directions

  1. With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh. Place onion, jalapeño, cilantro, lime, salt, and three of the tomatoes into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 to 15 seconds, using the tamper to press the ingredients towards the blades until ingredients are chopped. Stop machine.
  3. Remove lid and add the remaining tomatoes. Secure lid. Select Variable 5 and pulse until tomatoes are chopped. Do not over mix. Leave chunky. Serve with tortilla chips.

Chef's Notes

For a thicker salsa remove the seeds from the tomato so you are just left with the flesh, or strain half the mixture in a fine mesh strainer after blending. For a spicier salsa, keep the jalapeno seeds in before blending.