Nutribullet Salsa Recipes

NUTRIBULLET® FRESH TOMATO SAUCE

NutriBullet® Fresh Tomato Sauce image

Tomato paste adds depth to fresh tomatoes in this simple bright sauce -- no long simmering required. Just heat up and toss with your favorite noodles.

Provided by Food Network Kitchen

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 pound plum tomatoes, quartered
1/2 cup tomato paste
2 tablespoons fresh basil leaves, chopped
2 teaspoons sugar
2 cloves garlic
Kosher salt and freshly ground black pepper

Steps:

Add the tomatoes, tomato paste, basil, sugar, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons water to a NutriBullet® tall cup (24 ounces). Attach the extractor blade and pulse until smooth and combined.
To serve, heat the sauce until warmed through, then toss with your favorite noodles and a drizzle of olive oil. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

MAGIC BULLET SEVEN-SECOND SALSA

Magic Bullet Seven-Second Salsa image

This is from the Magic Bullet Cookbook. Posted in response to a request on the forum. The quantity is an estimate. The book doesn't give the servings but measuring with water, the large cup holds about 2-1/2 cups. Based on a suggestion, I have switched the order of onions and tomatoes...in the original recipe from Magic Bullet, the onions go in first and the tomatoes third. Please feel free to adjust any of the ingredients to your taste ... everyone has different tastes and what pleases one person may not please the next. Thank you for your suggestions to make this a better recipe.

Provided by marisk

Categories Sauces

Time 1m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

6 -8 cherry tomatoes (or 1/2 cup)
1/4 of a jalapeno pepper
1 -2 garlic clove
1 sprig fresh cilantro (optional)
1/4 cup onion
salt and pepper

Steps:

Place all ingredients, IN THE ORDER THEY ARE LISTED, into the tall cup (you may need to cut up the tomatoes).
Twist on the cross blade and place the cup onto the power base.
Give it several quick pulses. Do not over-process -- salsa should be chunky.
Remember to apply a bit of counter-clockwise pressure to the cup to keep it from locking-on.

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Add all ingredients to the tall cup, screw on the cross blade and pulse 4-6 times until ingredients are mixed, but still chunky.
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