Blender Salsa

I know it seems like I'm on a Mexican kick these days, but yesterday was co-op day and I got jalapenos, cilantro and green onions. Who can NOT make salsa with ingredients like that? I love the consistency of restaurant salsa, so I like to make mine in a blender using the "pulse" setting. You keep some small chunks, but you don't liquefy your veggies.


Blender Salsa

1 can diced tomatoes, rinsed and drained
1 can diced tomatoes (NOT rinsed or drained)
6 green onions
1 large jalapeno, seeded and chopped
1 Tbsp lime
1/4 c. chopped cilantro
3 cloves garlic, minced
1 tsp. sugar
Sprinkle of salt/pepper

Rinse green onions. Slice roots off the bottom.










Chop the green onions along the firm part of the stem. Discard the tops.











To seed the jalapeno, slice off the top. Cut in half lengthwise.











Cut out the middle of the pepper and discard. Chop the jalapeno.










Separate a small bunch of cilantro from the bunch. Chop along the leafy ends until you get about 1/4 cup. Discard the stems.











Combine all ingredients in a blender. Press the "pulse" button for about 1-2 seconds. When you take your finger off the button, it should stop blending. Repeat this process until the salsa is the desired consistency.