Homemade salsa is infinitely more delicious than what you can get in a jar, and the blender makes the process a snap. A mix of fresh chili varieties adds complexity to this tangy, mildly spicy sauce, which you can literally use for breakfast through to dinner. The recipe makes plenty for now and to freeze for the future, and is easily doubled if you'd like to stash away even more. It's a Yummly original created by Martha Holmberg.