Up Your Salsa Game with the New Hamilton Beach Blender
These two blender salsa recipes will have your mouth watering and a fresh bowl of salsa on the table in no time. First up, we’ve got a more traditional salsa — it uses tomatoes, jalapenos, cilantro… the usual suspects.
Then, in comes the non-traditional, fiery green tomatillo salsa with just a little bit of sweetness and tang. It gets its kick of heat from poblano chili peppers and a tangy hot sauce from Texas Pete.
We blended these delicious salsa up with the new Hamilton Beach Tournant High-Performance Food Blender. This blender is known for its power and its ability to create a homogeneous and even blend on food recipes, like salsa. In some blenders, the food at the bottom, closest to the blade, will become more blended and therefore more liquid than the ingredients at the top of the blender. Not with this blender! We were able to create an even texture throughout our salsa with this great blender! Give us a call at 800-344-2455 to order one today!
Okay, enough chatting… let’s get into the recipes.
Traditional Tomato Salsa
This is definitely our take on a more traditional salsa, though it is fresher and brighter than any you’ll find on a shelf in the supermarket.
What You’ll Need to Make It:
- 4 small peppers (hot or sweet)
- 25 oz of whole stewed tomatoes (with juice)
- 1 purple onion, quartered
- 1 orange bell pepper, quartered
- fresh garlic (approx. 2-3 cloves)
- 3 roma tomatoes, quartered
- juice of 1 lime
- 1/2 cup of fresh cilantro
- 5 purple basil leaves
- salt and pepper to taste
How to Make It:
Place all ingredients in the pitcher of the blender in the order listed above. Pulse until ingredients are incorporated, but not completely blended — you will want the salsa to retain some texture. Blend salsa until texture is as chunky or as smooth as you wish. Serve with tortilla chips, or on top of tacos. Enjoy!!
Spicy and Sweet Tomatillo Salsa
What You’ll Need:
- 1.5 lb tomatillos, peeled
- 1 lb. poblano chilis
- 2 cubanelle peppers
- 1 red onion, peeled and quartered
- 3-4 pineapple rings (depending on desired level of sweetness)
- 2 garlic cloves, peeled
- juice of 2 limes
- handful of cilantro
- 1/2 cup of Texas Pete fiery-sweet wing sauce
How to Make It:
- Brush the tomatillos, poblanos, 1 cubanelle, and onion with olive oil and sprinkle with salt.
- Roast in a 400 degree oven for about 15-20 minutes or until they begin to blacken.
- Remove the seeds and stem of the cubanelles and poblano and coarsely chop them.
- Place cubanelles and poblano in blender with tomatillos, onions, garlic, wing sauce, pineapple, and lime juice.
- Process in blender using chop feature until the salsa becomes homogeneous.
- Add cilantro and pulse salsa until it is at desired consistency.
- Serve fresh with tortilla chips or over fresh fish tacos.