This blender salsa recipe is sponsored by my friends at Shamrock Farms, all opinions and thoughts are my own. #BeatTheHeat #ShamrockFarms
Shamrock Farms is Arizona’s hometown dairy and they hosted Beat The Heat tailgate event at last weekend’s rivalry game between Arizona State University and University of Arizona. We didn’t get a chance to attend this year’s game but the game is sort of a big deal in my family.
I’m from Tucson, born and raised but my bachelor’s degree is from A.S.U. My husband’s family moved to Tucson when he was a teenager but he also has a bachelor’s degree from A.S.U. Oh and to complicate it further, my Master’s degree is from U of A. So we are a mixed up complicated, which team do you root for family. 😉 Either way, we are happy with the outcome though!
When gathering together to watch football, having snacks is always key to keeping everyone (even the losing fans) happy. Fresh salsa is one of the best homemade options and is pretty easy to make. Plus no one can resist chips and salsa! Pair your fresh salsa and chips with a football veggie tray and you are set on easy appetizers.
Blender Salsa Recipe
The only hesitation one might have about fresh salsa is how spicy it is. The great thing about making yoru own salsa is that you can control how spicy it is. And if you err on the side of spicier, you can quell anyone’s concern by providing single serve Shamrock Farms milk to cool down taste buds.
Blender Salsa Recipe Ingredients
- 4 tomatoes on the vine
- 1 small jalapeño pepper, 1/3
- 1 small serrano pepper, 1/3
- 2 cloves of garlic
- 1 tsp salt
- 1 chile tepin
- 1/2 (dried) pasillo ancho chile
- 1 medium onion, diced
- 1/8 cup cilantro, chopped
- 4 limequat or 2 limes, juiced
How to make fresh blender salsa
Start by lining a pan with foil and adding the the tomatoes, the jalapeño and the serrano pepper. Roast them in the oven (on broil) until the skin of the chiles are blackened and the tomato skins start to peel off. Then flip the peppers and tomatoes over and roast the other side.
While the tomatoes and peppers are roasting, dice the onion and garlic. Then juice the limequats (4), you could also use 2 limes instead. My dad has a limequat tree so we just used what we had. Soften the chile tepin and pasillo ancho chile by heating them up a in a pan with a little water.
Once roasted on both sides, remove the skin from the tomatoes. Remove the skin from the peppers, along with the seeds and veins. Add one tomato to your blender along with the softened dry chiles and blend well. Then add the other 3 tomatoes, along with the rest of the ingredients. Pulse blend a few times to your desired consistency. You want it a little chunky and not liquified.
The spiciness of the salsa depends a lot on the pepper seeds and how much peppers you you use. You can easily adjust your blender salsa recipe to your own taste. We removed all the seeds and used 1/3 of meat from a jalapeño and serrano pepper. How spicy do you like your salsa?
What to do if your salsa is too spicy?
Be sure to have a variety of single serve Shamrock Farms milk (12 oz bottles) on hand to help soothe everyone’s taste buds after they enjoy your spicy blender salsa. Strawberry is my favorite Shamrock Farms milk variety.
- 2% Reduced Fat Flavored Milk in chocolate, strawberry, and vanilla
- Fat Free Plus Milk with added calcium
- Whole Chocolate Milk
- No Sugar Added Lowfat 1% Chocolate Milk
- Whole Milk
- 2% Reduced Fat Milk
- 1% Low Fat Milk
Shamrock Farms flavored milk is a refreshing, healthy alternative and formulated without the use of high fructose corn syrup (HFCS)