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This recipe for the Best Blender Salsa ever is quick, easy, and awesome. Just toss all of the ingredients into a blender and it’s done. It’s perfect for a quick snack or appetizer and it’s healthy too!
Who doesn’t love chips and salsa?! That is basically the reason that I want to go out for Mexican food. But making blender salsa at home is super easy and is done in just a couple of minutes. I’ll take homemade salsa over store-bought any day of the week.
Blender salsa isn’t thick and chunky like Pico de Gallo. It has a consistency similar to the salsa served at restaurants. I like to serve this blender salsa when I’m making fajitas, burritos, quesadillas, or just for a delicious and super easy snack.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: Dump everything in the blender, give it a whirl, and you’re done.
- Customizable: The best thing about making your own salsa is that you can make it as spicy as you want. And this one is easy enough that you can make a mild batch for the kids and then whip up a spicier batch for the adults.
- Budget-Friendly: With simple, inexpensive ingredients, this salsa is an affordable way to enjoy a delicious and fresh condiment.
Ingredients
- Cilantro
- Onion: I prefer a sweet or red onion
- Garlic
- Fresh Jalapeno
- Large Can of Whole Tomatoes: or use 1 quart home-canned whole tomatoes
- Sugar
- Salt
- Ground Cumin
- A Lime
- One Can Diced Tomatoes with Green Chiles: like Rotel or a similar store brand
See the recipe card below for full information on ingredients and quantities
How to Make The Best Blender Salsa
Step #1. Put the cilantro, onion, garlic, and jalapeno in the blender. Blend until all the veggies are chopped.
Step #3. Add the diced tomatoes with chiles and pulse a couple times. Taste the salsa with a tortilla chip and adjust the seasonings as needed.
Step #2. Add the whole tomatoes, seasonings, and lime juice. Pulse until you get a salsa-like consistency.
Step #4. Allow the salsa to sit for at least one hour, then serve with tortilla chips or your favorite Mexican dish.
Recipe FAQs
This salsa is made with a tomato base with jalapeno, garlic and onion added for flavor and a little spice. Throw in some cilantro, cumin and lime and add sugar and salt to taste and Bam, you got salsa.
The salsa is much better when it has time to sit. Let it rest for at least an hour before serving. Doing this allows all of the flavors to mix together and really bring out the best taste.
Yes! To maximize the life of the salsa, store in the refrigerator in an air tight container.
Expert Tips
- If you don’t like cilantro, substitute fresh parsley instead.
- If the salsa is too acidic, add a pinch of sugar. It won’t taste sweet, it will just counteract the acidity.
- You can remove the seeds and membranes of the jalapeno for a milder salsa or keep them for more heat.
Here are some of my favorite recipes to enjoy with this blender salsa
- Homemade Baked Corn Tortilla Chips
- Steak Tostadas
- Meatless Stuffed Bell Peppers
- Chipotle Chicken Burrito Bowls (Instant Pot or Slow Cooker)
- Steak Carnitas Meat in the Crock-Pot
- The Best Chicken Tacos Ever
- Instant Pot Ground Turkey and Lentil Taco Filling
- Easy Steak Fajitas
- Homemade Whole Wheat Tortillas
- Skillet Taco Pasta made with ground beef
More Side Dish Recipes to Consider
Recipe Collections
Zucchini Recipes
Seasoning Mixes
Garlic Parmesan Seasoning – Perfect for Breadsticks
Side Dishes and Salads
Easy Creamy Cheesy Potatoes
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Blender Salsa
Ingredients
- 1/2 cup cilantro, more to taste
- 1/4 of a medium onion, about 1/2 cup, I prefer a sweet or red onion
- 1 clove garlic, outer skin removed
- 1 whole jalapeno, halved (I take the seeds out)
- 1 can whole tomatoes, 28 ounce or 1 quart home-canned whole tomatoes, undrained
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 lime, juiced
- 1 can diced tomatoes with green chilies, 10 ounce
Instructions
- Combine cilantro, onion, garlic, and jalapeno in blender or food processor. Process until all of the veggies are chopped, about 30 seconds.
- Add the whole undrained tomatoes, sugar, salt, cumin, and lime juice and pulse a few time until you get the salsa consistency that you like (10-15 pulses).
- Add the diced tomatoes and pulse one or two times to combine. Test the seasonings on a tortilla chip and adjust accordingly.
- The salsa is much better when it has time to sit. Let it rest for at least an hour before serving with warm tortilla chips or any other Mexican dish.
Video
Notes
- This recipe is very flexible, add other peppers if you like it more spicy or less spice and adjust everything to taste.
This is my favorite salsa recipe 🙂
What is the nutritional information for this recipe? I’m trying to see how much sodium is in this.
Have you seen the size of the limes lately? They are huge!!! I still used 1/2 of the giant green thing…..can’t go wrong with lime juice….. oh, this stuff is yummy!!! It IS what we ate for dinner…..along with your baked tortilla chips….. threw the membrane and seeds of half the jalapeno into the food processor….gave it just the right of amount of heat…..perfect for him…almost too much for me! Was afraid I put too much cilantro in after tasting it in the beginning. Once it sat in the fridge for a couple of hours, the flavors blended perfectly! Thanks!!!