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I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best.

The final product comes out looking pretty unappetizing - even worse than that picture. Is there a way to make it of normal consistency and colour?

Update: I realize that I should be a bit more specific as there are a lot of different salsas. I want it to look like this.

salsa

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What do you find unappetizing exactly? To me, the picture looks like it has foam from blending (which should settle down), and maybe too much water, but the ingredient list is fairly reasonable. (What do you think of as "normal" for salsa?) –  Jefromi Nov 10 '11 at 20:19
    
Good point Jefromi, I've updated my question with a more specific definition. –  ChrisM Nov 10 '11 at 21:49
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@ChrisM the tomatoes in your "should be" picture are cooked, maybe some of the other ingredients (the chiles?) too. The onion and parsley is still raw, but not blended, they were cut into pieces and added later. –  rumtscho Nov 10 '11 at 23:19
    
Wow seriously, so all I need to do is cook the tomatoes and then follow the magic bullet recipe and I'll have a chunky red sauce? –  ChrisM Nov 10 '11 at 23:49
    
The tomatoes won't be chunky, after cooking, they will make a smooth paste. If you don't cook the other ingredients, they will stay chunky. –  rumtscho Nov 11 '11 at 10:37
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1 Answer

The Magic Bullet is essentially a blender, and is, as such, inherently unsuitable for making a salsa.

Also, the "seven-second" part of that recipe is a lie. You're still going to have to peel the onions and garlic, remove the stems and seeds of the peppers, and trim up the tomatoes.

You're getting your knife and cutting board out anyway, so why not just do it by hand? It really shouldn't take more that 5 minutes.

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Some salsas are pureed. I don't think you're ever going to do that with a knife and cutting board. It looks like the problem here is more that there's a lot of water released, and it was photographed while still foamy from blending. –  Jefromi Nov 10 '11 at 18:36
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I've always seen salsa as chunky. I assumed that the pureeing was what ChrisM was viewing as unappetizing. –  Chris Cudmore Nov 10 '11 at 19:05
    
The term has taken on a ton of meanings as it's spread around, but in the Mexican cuisine that salsas like this come from, salsa very commonly means something blended. Before electric appliances, they were made with mortar and pestle, and now blenders are extremely common in Mexican households - even in households without other appliances! And in my experience in Texas, perhaps half the salsas sold in jars in grocery stores are blended, and most restaurant salsas (for eating with chips) are. –  Jefromi Nov 10 '11 at 20:18
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@Jefromi, on the contrary: the term has one (relevant) meaning. A composition or mixture of various dissolved edible substances, which is made to dress or season food. (My translation from the DRAE). The problem is that a lot of people try to treat a word as generic as "sauce" as a technical term referring to a specific recipe. –  Peter Taylor Nov 10 '11 at 22:36
    
@PeterTaylor: Sure. But in English, "salsa" doesn't just refer to any sauce, and in many places it essentially exclusively refers to the sort you'd eat on a chip or as a generic condiment. And no one in English is going to say "salsa" in isolation and actually mean mole. So yes, it has taken on other meanings. But this is all a complete digression. We both agree that not all salsas (in either the general Spanish or more specific English meaning) are chunky. –  Jefromi Nov 10 '11 at 23:28
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