Blender Salsa

I picked some fresh tomatoes from Meg's garden this afternoon.  In the mood for the fresh tomato salsa I always make, but not having the energy to chop and dice, I decided to try throwing it together in a blender.  I didn't really measure, but I'm putting the recipe below so I can remember it later.

IN THE BLENDER:
1 medium red onion
1 small jalapeño
3 cloves of garlic
6-7 small tomatoes
a handful cilantro

Pulse.  It will be pink, frothy, and soupy.  Pour into a medium bowl.

TO ADD TEXTURE, I ADDED:
7-8 more small tomatoes (chopped)
1/2 of a jalapeño (diced)
another handful cilantro (chopped)

FINALLY, THE SPICES:
2 tsp vinegar
1 tsp sugar
6-7 dashes roasted cumin powder
2 dashes cayenne pepper
Salt to taste

Blender Obsession

Yes, it's true. I'm obsessed with my new blender.

I think we've had it for about 10 days and we've used it 20 times. I'm constantly thinking of more meals I can make in the blender, because it's so fast and awesome. So, here are a few things we've made this week:

Roasted Butternut and Sweet Potato Soup

Strawberry Mango Green Smoothies

Blueberry Strawberry Green (actually brown) Smoothies

Freshly ground cornmeal for cornbread

Tortilla Soup

The tortilla soup is amazing because it heats in the blender, due to the blade speed. Instant dinner from raw veggies!

What next??

THE Cornbread (thanks Meg)

When you're in the mood for a traditional, sweet, dense cornbread that doesn't break into crumbs while you eat it....this one is no fail. Just follow the directions exactly as below, and voila! What makes this bread especially yummy is grinding your own cornmeal (popcorn in Blendtec = AWESOME).

1 stick of butter
2/3 c white sugar

melt together
let cool slightly, then add:

2 (beaten) eggs

whisk (or use hand mixer) 30 sec, then add:
1 c milk with 1TBS white vinegar and 1/2 tsp baking soda whisked in it.

add 1 c cornmeal, 1 c flour, and 1/2 tsp salt

pour into 8 x 8 inch pan and bake at 375* for about 25-30 minutes.