Sunday, January 31, 2016

Smoky Blender Salsa #SundaySupper

I've loved salsa almost as long as I've loved super-sour pickles. Regardless of the season or occasion, the combination of tomatoes, onions and spices matches the "party" atmosphere, and goes with any sort of "chip" (from traditional tortilla to pita, black bean and even thick-cut jalapeno-dusted potato). However, the dipping possibilities are more than that - I grew up on baby carrots, cucumber and celery sticks dunked in it as an afternoon snack, and today you'll almost always be able to find me by the crudites with a smuggled jar of spicy, chunky, garlicky goodness instead of the go-to ranch or French onion dip on offer.

Smoky Blender SalsaMore than a dip, a good salsa has recipe building potential too. I've blended this rendition into a can of low-sodium black beans, black eyed peas or cooked lentils for an impromptu burrito filling, scooped it into chicken and rice soup, mixed it with Wild Pecan rice and roasted cauliflower for a quick dinner and even plopped a dollop into colcannon (weird, yes, but SO GOOD). To me, it's definitely one of those perfect meal-makers, and with "big game" (and award show) watching season upon us why not take the opportunity to make your own "vintage" to keep on hand?

Obviously, making your own has nutritional advantages too - this recipe needs no preservatives or oil, has no sugar added and is made with wholesome, simple ingredients. Watching your salt intake? Use a no salt added variety of roasted canned tomatoes (or roast your own at home) and a dash of liquid smoke in place of the regular canned tomatoes and smoked salt. Fresh garlic and garlic scapes team up with the onions, chiles and tomatoes for some super flu-fighting and antioxidant goodness too! Since garlic scapes are super-short seasoned (unless you grow your own at home), when I whip this up in the winter, I use two extra garlic cloves instead. The flavour is a little more intense, but for me (and my immune system), there's never enough garlic!

This week #SundaySupper is bringing you perfect recipes for watching the big game / awards shows as a group - if you can eat it on a paper plate balanced on your lap and/or find it on a buffet-style table at a potluck, it's fair play! This week's host is T.R. Crumbley of Gluten Free Crumbley - thanks T.R.!

Appetizers and Sides

Main Dishes

Desserts and Drinks
Sunday Supper Movement 
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Smoky Blender Salsa
Makes ~3 cups, 12 (¼ cup) servings
¼ cup fresh cilantro leaves
1 clove garlic
2 garlic scapes
½ cup minced green onions or Egyptian onion bulbs
1 small yellow or red bell pepper
1 (15 oz) can fire-roasted diced tomatoes
¼ tsp chipotle chili powder
¼ tsp ancho chili powder
¼ tsp guajillo chili powder
1 tsp cumin
½ tsp oregano
1 tsp fresh thyme leaves
¼ tsp smoked salt
½ tbsp lemon or lime juice
  1. Puree everything in a blender until smooth.
  2. Store in the fridge up to 1 month or freeze up to 1 year.
Amount Per Serving
Calories: 16.2
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 155.5 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.9 g
Protein: 0.6 g