Spicy Salsa

A quick blender salsa you can make year-round using canned whole tomatoes. Pureed smooth with the juice from the can, then stirred together with diced green chilies, chopped onion, scallions, cilantro, green bell pepper, and garlic.

Using canned tomatoes gives you a consistent, reliable result regardless of the season. Fresh winter tomatoes are watery and bland, but quality canned tomatoes are picked and packed at peak ripeness. Pureeing them with their juice creates the smooth base, and the hand-chopped vegetables stirred in after add texture and freshness.

The green chilies bring the heat. Canned green chilies vary in spiciness from brand to brand, so taste before adding all 4 ounces if you’re sensitive. The half clove of garlic is subtle, just enough to add depth without overwhelming the fresh flavors.

Kitchen Tips

• Puree just the tomatoes, not everything. Blending all the ingredients together makes salsa soup. The chopped vegetables stirred in after are what give this salsa its body and texture.
• Let it chill for at least an hour. The flavors need time to marry. Freshly made salsa tastes sharp and disjointed. After chilling, everything mellows and comes together.
• Keeps up to 5 days in the fridge in a sealed container. The flavor actually improves on day two.

Variations

• Extra heat: Add a diced fresh jalapeno or a teaspoon of hot sauce for more fire.
• Roasted salsa: Char the bell pepper and a fresh tomato under the broiler before adding to the blender for a smoky depth.