Magic Bullet Seven-Second Salsa

marisk's Note:

This is from the Magic Bullet Cookbook. Posted in response to a request on the forum. The quantity is an estimate. The book doesn't give the servings but measuring with water, the large cup holds about 2-1/2 cups. Based on a suggestion, I have switched the order of onions and tomatoes...in the original recipe from Magic Bullet, the onions go in first and the tomatoes third. Please feel free to adjust any of the ingredients to your taste ... everyone has different tastes and what pleases one person may not please the next. Thank you for your suggestions to make this a better recipe.

• Total Time: 1 mins
• Prep Time: 1 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2.5 cups

• 6 -8 cherry tomatoes (or 1/2 cup)
• 1/4 of a jalapeno pepper
• 1 -2 garlic clove
• 1 sprig fresh cilantro (optional)
• 1/4 cup onion
• salt and pepper

Directions:

1. Place all ingredients, IN THE ORDER THEY ARE LISTED, into the tall cup (you may need to cut up the tomatoes).
2. Twist on the cross blade and place the cup onto the power base.
3. Give it several quick pulses. Do not over-process -- salsa should be chunky.
4. Remember to apply a bit of counter-clockwise pressure to the cup to keep it from locking-on.

Reviews

[Choochamo]

This is a great tasting salsa in my opinion. However, I did do things a little differently. I put the garlic and onions in first and used canned diced tomatoes, put those in last. Then threw some oregano, salt and pepper on top of it and then blended it together. About 4 pulses-I like my salsa a little chunky. Turned out great!

[**Tinkerbell**]

I borrowed a Magic Bullet from a friend to make a photo demo in the Kitchen Gadgets forum, here on Food.com. The recipe in my manual differs slightly in amounts from this one here. Most significantly, on the tomatoes. Mine calls for 8-10 cherry tomatoes, however I used grape tomatoes so I upped it to 14 to start. Then I continued to toss a couple more in, then a couple more, and in doing that I ended up using the whole pint. I only gave it 4 stars because I do think it should be heavier on the tomatoes. After increasing those, we really enjoyed the flavor. Unfortunately my photo isn't the prettiest. I was sure that the foamy-look would go away IF the salsa were allowed to sit. I now know why so many of the MB recipes have "6 or 7 -second" in their title. It's not how long it takes to make it, it's how long that dish is going to last when you put it out! My salsa barely made it through the photo shoot! Thanks for posting so many great MB recipes, marisk!

[Chef #1094109]

I agree more tomatos less onion I added garlic salt & garlic powder to mine & def. switch the onion & tomatos around or you will have tomato soup salsa...