Blender Salsa

We have a tradition in our home - Taco Tuesdays. 

It is a fairly new tradition about a year old or so. 

Everyone loves it. 

We often have beef/liver tacos or chicken tacos and occasionally steak tacos. 

Always with soft wheat tortillas and corn tortilla chips. 

(here is how I keep the tortillas warm)

When I get totally taco-ed out I will make chicken enchiladas or enchilada lasagna. 

And on my birthday we have spaghetti because, well, I love spaghetti. 

The one thing I always make is homemade salsa. 

It is so simple and fresh and delicious. 

In "tomato season" I use all fresh locally grown 'maters. 

In the winter I use canned fire roasted. 

I love to add tomatillos but they aren't necessary for yummy salsa. 

I add stuff until the blender is full. I always taste it before declaring "done" because it often needs a bit more of this or that.

Here is a recipe to start with - play with it and make it your own.

Blender Salsa

4 or 5 large fresh in season tomatoes OR 1 large and 1 small can fire roasted tomatoes (can use plain also)
1 small onion cut in big chunks
2 cloves garlic peeled
1 tsp salt
1 handful of cilantro (I leave the stems on - they are blended up so why waste them?)
1 green pepper cut in big chunks
1 lime squeezed
1 or more jalapenos - deseeded - be careful and use gloves, I have burnt my hands before and it is miserable.
Optional - 6 or so tomatillos - cook in simmering water until they change from a bright green to a dull green. (You know to peel the papery outside and rinse them first right?) When I do this I use a bit less of the tomatoes.
Optional - a handful of purslane - a delicious weed herb weed that adds lots of nutrients!

Put it all in a blender and blend away. Taste, adjust seasonings. Refrigerate for an hour at least to blend flavors.
Easy Peasy Lemon Squeezy!
I am linking this to Slightly Indulgent Tuesday  Scratch Cookin' Tuesday and the Hearth and Soul Hop!