Kid-friendly Blender Whizzed Garden Salsa Recipe - Sticky Fingers Cooking
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Recipe: Blender Whizzed Garden Salsa

Recipe: Blender Whizzed Garden Salsa

Blender Whizzed Garden Salsa

by Dylan Sabuco
Photo by Chatham172/Shutterstock.com
prep time
5 minutes
cook time
makes
4-6 servings

Fun Food Story

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Blender Whizzed Garden Salsa

This mild Salvadoran salsa has plenty of flavor and is an excellent accompaniment for chips, tacos, or pupusas!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • chop :

    to cut something into small, rough pieces using a blade.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

Equipment Checklist

  • Blender (or pitcher + immersion blender)
  • Cutting board + kid-safe knife
  • Measuring spoons
  • Citrus juicer (optional)
scale
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Ingredients

Blender Whizzed Garden Salsa

  • 4 roma tomatoes
  • 2 green onions
  • 1/2 bunch cilantro
  • 3 limes
  • 1 tsp salt
  • 1 pinch cumin

Instructions

Blender Whizzed Garden Salsa

1.
chop + measure + blend

This salsa could not be simpler! Roughly chop 4 roma tomatoes, 2 green onions, and 1/2 bunch of cilantro. The size doesn’t matter because it will all be blended together. Add all the chopped ingredients to a blender. Measure and add 1 teaspoon salt and 1 pinch of cumin. Then, blend the ingredients until smooth. (Add a small splash of water if the salsa is chunky.)

2.
slice + juice + stir

Slice 3 limes into wedges and squeeze the juices into the blended salsa. Stir a few times to incorporate the lime juice. Taste the salsa and decide if it needs any more salt or lime juice before serving this tasty salsa with tortilla chips or alongside Hand-Stuffed Puffy Veggie "Pupusas" (see recipe)!

Surprise Ingredient: Tomato!

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Photo by Zaitsava Olga/Shutterstock.com

Hi! I’m Tomato!

"I'm a beautiful, juicy red Tomato. Do you pronounce my name: "tuh-may-tow" or "tuh-mah-tow?" Either way you slice it (or say it), we tomatoes are wonderfully adaptable. You'll find us fresh or cooked on sandwiches, in salads, tacos, soups, stews, sauces, and much more." 

History & Etymology

  • The tomatoes we have now descended from the pea-size fruit of wild plants that grew in western South America. Mesoamericans were the first to domesticate the tomato plant sometime before 500 BCE. 
  • Hernán Cortés, a Spanish conquistador, may have brought tomatoes back to Europe in the 16th century after conquering the Aztec city, Tenochtitlan (now Mexico City). 
  • Tomatoes cultivated in North American colonies in the early 1700s may have been introduced from the Caribbean. Thomas Jefferson also brought tomato seeds back from France. Before tomatoes were used in cooking, the plants were used ornamentally due to some people's beliefs that they were poisonous. One reason for this error was that tomatoes come from the nightshade family, including the belladonna plant (or deadly nightshade), which has highly toxic leaves and berries. Another reason may be that the pewter plates they used back then adversely reacted to the acid in tomato juice. 
  • China is by far the largest producer of tomatoes in the world. In the United States, California and Florida produce the most tomatoes.
  • The American and British pronunciations of "tomato" were made famous by an Ira and George Gershwin song from 1937 called "Let's Call the Whole Thing Off." Americans pronounce the word "tuh-may-tow," and the British say "tuh-mah-tow."
  • The word "tomato" comes from the Spanish, French, or Portuguese "tomate," from the Nahuatl "tomatl."

Anatomy 

  • The tomato is a berry from the tomato plant (Solanum Lycopersicum), a perennial vine. It is part of the Solanaceae family, like the potato, pepper, eggplant, and petunia. Since it is a berry, it is a fruit, although mainly used as a vegetable. 
  • A tomato's color is usually red but can also be yellow, orange, green, or purple. Tomatoes can be spherical, oval, or pear-shaped. Their flesh is pulpy with cavities, called locules, that hold the seeds. 
  • There are more than 10,000 tomato varieties. Some are hybrids, and some are heirlooms. An heirloom tomato is a variety that has been grown for generations on a family farm rather than commercially. Unfortunately, in the past 40 years, many heirloom varieties have been lost, along with the smaller family farms that grew them. However, hundreds of heirloom tomato varieties are still available. 

How to Pick, Buy, & Eat

  • If you are growing your own tomatoes, pick them from the vine while still firm, with a slight give, and before their ripe color (usually red) deepens too much. While holding the fruit, twist it off the stem until it snaps off. The leaf on top of the tomato (the calyx) and part of the stem will come with it. You can also snip it off using garden scissors.
  • When you choose tomatoes at the store, pick fruit that has smooth, brightly colored skin with no cracks or bruises, is firm but gives with slight pressure, is heavy for its size, and has a pleasant, aromatic smell. Avoid tomatoes with pale or dark spots.  
  • Store tomatoes at room temperature, as their flavor will decrease in a refrigerator's cold temperature. Wait to wash them until you are ready to use them.
  • If you plan to make a tomato sauce or soup using fresh, raw tomatoes, you will want to peel them first. This can be difficult without some preparation: First, put a pot of water on the stove to boil and fill a large bowl with cold or icy water. Next, after washing the tomatoes, use your knife to cut a shallow 'X' through the skin at the top or bottom of each one. Then use a slotted spoon to place the tomatoes into the boiling water until the skin begins to loosen and peel back at the incision, about 30 to 60 seconds. Finally, immediately dunk them into the ice water. The skin should peel easily now. You can also remove the seeds by cutting the peeled tomatoes in half and scooping the seeds out with a spoon.  
  • Tomatoes are versatile vegetables for cooking. Ripe tomatoes can be prepared fresh, stuffed, baked, boiled, or stewed, and they are the base for many sauces. You can also pickle green, unripe tomatoes, add them to salsa or bread and fry them.

Nutrition

  • Tomatoes are a moderate source of vitamin C, and cooked tomatoes are high in lycopene, an antioxidant, which may help protect your body's cells from damage, strengthen your immune system, and prevent some diseases.

 

What is Salsa?

Photo by RESTOCK images/Shutterstock.com
  • Salsa has been America's most-liked condiment since the year 2000—supplanting ketchup—and actually has been a favorite for thousands of years! The chili pepper was domesticated in Central America about 5200 BCE and the tomato about 3000 BCE. One of the uses the people found for these two fruits was to combine them into one condiment, which the Spanish Conquistadors named "salsa," or "sauce" in English. Other possible ingredients include onion, garlic, cilantro, salt, and lime juice.

Let's Learn About El Salvador!

Photo by Matyas Rehak/Adobe Stock (Izalco volcano)
  • El Salvador, officially the Republic of El Salvador, is a country in Central America. Honduras borders it on the northwest, Guatemala borders it on the northeast, and the Pacific Ocean is on its southern border. It is the only country in Central America that does not touch the Caribbean Sea.
  • This region was part of Mesoamerica, where the indigenous people from the Mayan, Lencan, and Cuzcatlecs nations lived and governed long before the Spanish invaded in 1524. There is archaeological evidence of monuments from the earliest people in Mesoamerica, the Olmec, in the 1000s BCE.  
  • El Salvador became independent from Spain in 1821. It then gained independence from the First Mexican Empire in 1823 and, finally, from the Federal Republic of Central America in 1824. International recognition came in 1841. 
  • San Salvador is the capital and largest city of El Salvador. Spanish is the official language. Most Salvadorans have both Spanish and Indigenous ancestors. There are a few thousand descendants of the Mesoamerican Pipil people who live in parts of El Salvador and speak the Pipil language.
  • The country's population is over 6.5 million, and the total land is 8,124 square miles, the smallest country in Central America. It is smaller than the US state of Massachusetts in land area. Almost half of the population lives in rural areas. 
  • El Salvador's government is a unitary presidential republic with a president, a vice president, and a legislative assembly. As of 2001, their currency is the US dollar. Before that, it was the colón. 
  • El Salvador is known as the Land of Volcanoes because it has more than 20 volcanoes! It often experiences volcanic activity and frequent earthquakes. The highest volcano is Santa Ana Volcano, which has another volcano on its side, named Izalco!
  • El Salvador is also known as the Land of the Hammocks, which are very popular in the country. Not only are Salvadoran woven hammocks known worldwide for their quality, but hammocks are also associated with the country due to their ability to rock back and forth during an earthquake!
  • Anteaters, jaguars, and spider monkeys are just some of the wildlife in El Salvador. The national bird is the colorful "torogoz," or turquoise-browed motmot. 
  • El Salvador has lost about 85 percent of its forests since the 1960s. Efforts are now being taken to protect the remaining forests. 
  • Rice, beans, and tortillas are staples in Central America. Popular dishes include "pollo encebollado" (chicken with onions), "yuca frita" (deep-fried cassava root), "pan con pollo" (marinated chicken sandwich), and "empanadas de leche o frijol" (plantain pastry stuffed with milk custard or fried beans). 
  • The "papusa," a thick corn tortilla filled with cheese, beans, squash, or meat and fried on a griddle, is considered the national dish of El Salvador. 

What's It Like to Be a Kid in El Salvador?

  • In El Salvador, family life is very important. Children are taught respect for their elders and are often in the care of their grandparents if both parents work.
  • Kids must attend school from ages 7 to 15, although they can attend pre-primary school from ages 4 to 6. 
  • Life can be different for kids who live in the city compared to the countryside. In rural areas, some children work on farms to help support their families. 
  • Kids participate in sports after school, like football (soccer), basketball, baseball, tennis, or swimming.
  • Families might go hiking in Parque Nacional El Boquerón, where they can hike up to see inside the crater of the San Salvador Volcano or "Boquerón" (Big Mouth). Inside the main hole is a smaller crater called "Boqueroncito," or little Boquerón. 
  • Kids may also enjoy visiting the Tin Marin Children's Museum in the capital, San Salvador.
  • "Pupusas" are popular for breakfast or a snack. Kids may also enjoy having a "quesadilla Salvadoreña," a sweet bread ("pan dulce") made with rice flour, sugar, and a Salvadoran white cheese, called "queso duro blanco."
  • "Dulce de nance" is a Salvadoran candy of "nance" fruit cooked in sugar and water. Nance fruit is a golden or yellow-orange tropical berry that resembles cherries but does not taste anything like a cherry. It has been described as tasting like a "banana, lychee, and pear, with a hint of cheese!

The Yolk's On You

How do you fix a broken tomato? 

Tomato paste!

THYME for a Laugh

Why did the tomato blush? 

Because he saw the salad dressing!

That's Berry Funny

Hot sauce asks a jar of salsa: "You’re really not that extreme are you?"

Salsa replies, “No. I was born to be Mild.”

THYME for a Laugh

Today I gave out free coriander to those in need.

It was an act of cilantropy (philanthropy).

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