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Cover with water and bring up to a boil at medium heat. Reduce heat and continue cooking for 10-12 minutes or until skins from tomatoes begin to pull away.
Let all the ingredients cool a bit before removing the skins from tomatoes.
Transfer all the ingredients to the blender, including all the juices left on the plate from the tomatoes. Add 1/4-1/3 cup of water that the tomatoes cooked in. Season with salt to taste. Blend until smooth.
Depending on how you like your salsa, you can blend on high until very smooth. Or you can pulse to blend for a more coarse finish.
In a saucepan preheat 1 tablespoon of grapeseed oil to medium. After a few minutes pour in the blended salsa. Redice heat slightly and continue cooking the salsa for 7-10 minutes. Taste for salt. Let cool before storing in an airtight container. It will last for a few days in the refrigerator.