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Greatest plates · Dip
Restaurant-Style Salsa
Ree Drummond's blender salsa — canned tomatoes, chile, lime and cilantro pulsed to that just-right restaurant texture in minutes.
Serves 12Prep 15 minDipVegan
Containsno known allergens identified
Inspired by a recipe from Food Network ↗
Greens 88%Other 12%
Fresh tomato and chile — blitz, chill, done.
Ingredients
Serves 12
Method
Into the blender
All inAdd both cans of tomatoes, the cilantro, onion, garlic and jalapeño to a blender or food processor.
In the blenderCombine →
Season
SeasonAdd the cumin, salt, sugar and lime juice.
What goes inSeason →
Pulse
10–15 pulsesPulse 10 to 15 times until it reaches the consistency you like. Taste with a chip and adjust.
to your texture
Chill
Chill 1 hrRefrigerate at least an hour so the flavours come together before serving.
before serving
Make it yoursAdd more cilantro or jalapeño to taste — it is a very forgiving batch.
Estimated per serve
30 kcal · 1 g protein · 6 g carbs · 0 g fatestimates, within ~10%
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