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Roughly chop the tomatoes and place half of them into the blender. Roughly chop the onion and jalapeno and add to blender with the garlic. Then add the remaining chopped tomatoes, the cilantro, salt and black pepper if using. Begin by pulsing the ingredients until they blender gets going – if you’re tomatoes are not ripe enough you’ll need to add a couple of tablespoons of water to get the blades going. Once you have enough liquid at the bottom you can blend at low speed until the salsa is nice and smooth.
Taste and if needed add more salt. Pour into a serving container or store in the fridge, covered, until ready to serve. Please notice this salsa won’t keep more than a day or max too in the fridge. It’s really best to enjoy within 30 minutes of blending. Also do note that the longer it sits the darker the red tone will become.