Blended Red Salsa by Minimalist Baker

Simple blended red salsa in just 30 minutes! Carrots add natural sweetness and a pop of color, while chipotle peppers bring a touch of heat.

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 20mins Total: 30mins

Nutrition

Calories

25 kcal

Carbohydrate content

5.5 g

Fat content

0.3 g

Fiber content

1.1 g

Protein content

0.8 g

Serving size

1 quarter-cup servings

Sodium content

169 mg

Sugar content

3.3 g

Ingredients

• 1 Tbsp avocado or grape seed oil ((or any neutral oil with a high smoke point))
• 1/2 white onion ((diced))
• 3 cloves garlic ((minced))
• 1 cup diced carrots ((or sub orange or yellow bell pepper!))
• 1 pinch each salt + pepper ((plus more to taste))
• 1 14.5-ounce can diced tomatoes ((no salt added))
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 small chipotle pepper in adobo sauce ((add 1/2 tsp adobo sauce for more heat!)*)
• 1/3 cup vegetable broth ((or water))
• 1-2 Tbsp sweetener of choice ((optional // coconut sugar or maple syrup))
• 1 small lime, juiced

Instructions

1. Heat a large skillet (cast iron is preferable) over medium heat and prep onion, garlic and carrot.
2. Once hot, add oil, onion, garlic, and carrot and season with a healthy pinch each salt and pepper.
3. Stir to coat and cover - cook for 4 minutes, stirring occasionally.
4. Remove cover and add diced tomatoes, cumin, chili powder and a healthy pinch more salt and pepper. Stir, reduce heat to low, and simmer for 2-3 minutes, stirring occasionally.
5. Transfer mixture to a food processor or high speed blender and add chipotle pepper, vegetable stock, sweetener, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.
6. Serve warm, at room temperature, or - as I prefer it - refrigerated. Keeps in the fridge for at least 7-10 days.