- 1/2 (55 g) medium onion, peeled
- 1 (10 g) jalapeño pepper, seeds and membranes removed
- 1/4 cup (5 g) fresh cilantro
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt (optional)
- 6 (672 g) ripe Roma tomatoes, quartered (24 quarters), divided use
- Place onion, jalapeño pepper, cilantro, lemon juice, and six of the tomato quarters into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase to Variable 5.
- Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
- Reduce to Variable 3 and remove the lid plug. Add the remaining tomatoes through the lid plug opening.
- Blend for an additional 10 seconds or just until desired consistency is reached, using the tamper to press the ingredients into the blades. Do not over mix, leave chunky. Serve with tortilla chips.
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
California Salsa is rated out of 5 by 3.
Rated 4 out of 5 by stellarsteph from Great flavor! This salsa recipe has a great flavor! I mixed the salsa in my Vitamix and think that the recommended times here may be a bit too long (maybe use the pulse function to keep it more chunky), but I'll definitely make this again!
Date published: 2015-11-14
Rated 5 out of 5 by KathyM from Perfect I can no longer eat restaurant Salsa. This is a million times better than anything in a restaurant. I normally keep some of the seeds or add an additional pepper to spice it up some. It is the best salsa ever. Most of the times I just eat it with a spoon.
Date published: 2016-01-02
Rated 5 out of 5 by SherryBabie from Easy and Delicious I've made this for my family several times. I either put a clove of garlic in or garlic salt. Use the pulse to desired consistency. You can also add a little Serrano chili for more kick/flavor.
Date published: 2016-02-05
I've made this salsa and mine turns out kinda pinkish looking, not the nice red they have in Mexican restaurants. We frequent one authentic local restaurant that makes the identical recipe (I checked with the owner) and mine is not nice & red. What is up?
The quality of the tomatoes during the year changes so always pick the best brightest red tomatoes when purchasing them. They may also be using a little tomato paste to help bring out the red color during the off seasons.
Date published: 2016-04-04
I have tried making the California salsa so many times but I can't seem to get it right - it purees the tomatoes way to much and it's pretty runny. Any suggestions?
For a less runny salsa try taking the seeds and pulp out of the tomatoes before blending, you may want to increase the tomatoes amount by 3 as well. For a chunky salsa you may try pulsing it as well. Select variable speed 5 and quickly turn the machine on and off or if you have a machine with a pulse feature use that switch.
Date published: 2015-10-30
why does the food collect at the bottom and stop processing. Example: Grinding almonds to make my own blanched almond flour.
I'm trying to make my own blanched almond flour for baking, Gluten Free. I tried to grind the almonds (blanched, minus skins) and nothing moved at the bottom. I tried to make my own flour to avoid the costly packages, which by the way, are not that available on store shelves.
Date published: 2015-10-14
|Serving Size||0.25 c ( 60 g )|
|Amount Per Servings|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||0 g|