9 blender salsa fresh Recipes

tomatoes, chopped, jalapeno chiles, chopped, onion, chopped, fresh cilantro, chopped, salt, water

diced tomatoes, jalapeno chile, seeds and ribs removed, yellow onion, quartered, cilantro leaves, fresh lemon juice , or to taste, salt to taste

diced tomatoes with green chile peppers, partially drained, tomato paste, fresh cilantro leaves, lime juice, onion

extra virgin olive oil, garlic, minced or crushed and peeled (i used 4), peeled and seeded fresh tomatoes or 4 1/2 cups canned and drained italian plum tomatoes, finely chopped or whirled in a processor or blender (i used regular tomatoes), salt and pepper, onion, chopped ,sauted, fresh basil (or other herb i used italian seasoning here)

fresh cilantro (handful of leaves), sweet onion, jalapeno pepper, fresh, stem removed, serrano pepper, fresh , stem removed (optional, will bring the heat!), garlic cloves, fresh, sea salt (or to taste), fresh lime juice, whole canned tomatoes, drained, liquid smoke, cumin, chili powder, black pepper, sugar

distilled vinegar, jalapeno pepper, cilantro (fresh is best ), onion, whole tomatoes, salt (to taste), black pepper, garlic, garlic salt

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.