Quick & Easy Blender Salsa

Описание: CLICK DESCRIPTION FOR FULL RECIPE

Enjoy summer’s bounty of fresh vegetables with this easy blender salsa that comes together in mere minutes! Serve with crispy and crunchy homemade tortilla chips for a fantastic summertime snack!

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 10 servings
For the salsa:
2 pounds fresh tomatoes, Roma or other variety (Produce)
1 green bell pepper (Produce)
1 jalapeño, or more, depending on desired spice level (Produce)
1 small red onion (produce)
2 limes, juiced (Produce)
1 cup cilantro leaves (Produce)
Kosher salt, to taste (Aisle 6)
For the tortilla chips:
1 package corn tortillas (Aisle 4)
Canola oil, for frying (Aisle 6)
Kosher salt, to taste (Aisle 6)

Directions:
For the salsa:
Roughly chop the tomatoes, removing the core and discarding, before adding to a blender. (If desired, the tomatoes can also be seeded to produce a thicker salsa, just use 4 pounds instead.) Seed and roughly chop the bell pepper and the jalapeño(s), adding them to the blender as well. Skin the red onion and chop into quarters before adding to the blender, followed by the juice of two limes and roughly chopped cilantro leaves (the cilantro can be omitted if desired). Add a generous pinch of kosher salt to the vegetables.
Blend the salsa on high for 30 – 60 seconds, or until smooth. Taste and add more salt, if desired.
Pour into a large bowl and refrigerate while you prepare the chips.
For the tortilla chips:
Set a heavy-bottomed Dutch oven over medium heat and add enough oil to come up 3 inches in the pot and heat to 375 degrees (this is great to do before you make the salsa so the oil has enough time to preheat). The oil will drop in temperature when the first pieces of tortilla are added, it’s important to adjust the heat to maintain a temperature of 350 degrees in the oil.
Cut the tortillas into quarters to get that classic tortilla chip shape.
Working in small batches of 8 – 10 pieces at a time, fry the tortillas until lightly golden brown, gently moving them through the oil constantly so they cook evenly. This will take about 30 – 60 seconds.
Using a kitchen spider or a slotted spoon, remove the chips and place on a cooling rack set over a baking tray lined with paper towels. Sprinkle with salt while the chips are still warm.
If desired, keep the fresh chips in a warm oven while you fry the rest.
Enjoy the hot chips with the fresh salsa!
Leftover salsa can be kept for up to one week.
Recipe adapted from Midwest Foodie Blog: https://midwestfoodieblog.com/simple-...