Blender Salsa

We came up with our Blender Salsa (Restaurant Style) when we were wanting to mimic the chips and salsa from Chili’s Restaurant. You have to admit, they have the best salty chips with the perfect salsa. It’s the only reason we even go there!

One of the problems we had when creating this Blender Salsa (Restaurant Style) is we were concerned about not using garden tomatoes or them not being in season. We loved the idea of using canned tomatoes because they’re canned at the peak of ripeness and they make extremely flavorful salsa.

Another thing we wanted to ensure is that our Blender Salsa (Restaurant Style) was simple to create. The fact that you only dirty the blender was a big plus. You just add all the ingredient and blend for about a minute!

Salsa has so many benefits, it’s low in calories and full of nutrients.  If you’re not careful though, you can consume most of your calories in chips. Instead, try eating salsa as a dip with chopped carrots and celery! It makes for a very healthy snack full of vitamins, minerals, and fiber.

One of our favorite chips are homemade sprouted corn tortilla chips. They are SO much better than prepared chips! You can buy the sprouted tortillas in the refrigerated section of your local health food store.

To make, simply cut the tortillas into triangular pieces and place them on a baking sheet. Spray with oil and sprinkle with salt. Simply place the prepared tortillas under the broiler for a few minutes until they are slightly crisp.

They’re amazing served warm with our Blender Salsa (Restaurant Style) or Roasted Red Pepper Hummus. Making small changes like this adds up when making your family healthier. If you ask us, we like the heartiness of these tortilla chips better.

This recipe makes a TON of salsa. It never fails. When the first batch comes out, so do the kids from everywhere. We can usually get the whole batch to last a week, if were lucky!

5 from 2 votes

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Blender Salsa (Restaurant Style)

Author Nicole Bangerter

Ingredients

• 28 oz. organic diced tomatoes
• ½ orange pepper
• ½ purple onion
• 1-2 jalapeños seeded (leave seeds if you want some heat)
• 1 bunch cilantro discard stems
• ¼ cup frozen pineapple
• 1 tablespoon garlic minced
• 1 teaspoon ground cumin
• 1 tablespoon salt
• 3 tablespoons fresh lime juice
• 1 teaspoon red wine vinegar

Instructions

1. Blend above ingredients to desired consistency. Dont over blend, you want it to be slightly chunky!

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