Salsa in the summer? Yes please! I like salsa as part of my lunch during summer as a way of getting vegetables in my diet in a different way from my usual bell pepper slices.

My trouble with jarred salsa I buy is that the sodium amount is higher than I would like. I also prefer my salsa less chunky than I can usually find in jars, or even sometimes as fresh salsa in the deli. So making my own is a good choice for me.

Still, whenever I make fresh salsa with fresh tomatoes, the final salsa is watery and not as thick as I would like. Using canned tomatoes made all the difference in this recipe.

Thanks to the Mt. Zion library for hosting a salsa workshop where the public tried their hand at salsa making with this recipe. Thumbs up all around!

Blender Tomato Salsa (serves 18, serving size 2 Tbsp)

For more heat, use the jalapeno. For less heat, use green chilis.  Fresh hot chilis, rather than canned, would also work.

1 (14-ounce) can whole peeled tomatoes (in juice)
A quarter (1/4th) of a small red onion, roughly chopped
1 Tbsp canned diced jalapeno or green chilis
1 clove garlic, roughly chopped
1 Tbsp lime juice
1/2 tsp white sugar or honey (optional)
1/2 cup cilantro, torn into pieces

1. To a blender or food processor, add tomatoes, red onion, jalapeno or green chilis, garlic, lime juice, and sugar (if using).
2. Cover with lid. Pulse in 1-second bursts until salsa is the texture you desire.
3. Stir in cilantro by hand or using blender just until combined.
4. Serve with tortilla chips or crackers.

Nutritional analysis per serving (without sugar or honey): 5 calories, 0g fat, 45mg sodium, 1g carbohydrate

Today's post was written by Caitlin Huth. Caitlin Huth, MS, RD, is a registered dietitian and Nutrition & Wellness Educator serving DeWitt, Macon, and Piatt Counties. She teaches nutrition- and food-based lessons around heart health, food safety, diabetes, and others. In all classes, she encourages trying new foods, gaining confidence in healthy eating, and getting back into our kitchens.