Easy Blender Salsa Recipe

Salsa has never been easier – this homemade blender salsa features all fresh ingredients (no canned vegetables). It tastes amazing with chips and salsa but also complements recipes nicely as well.

There are few foods I enjoy snacking on more than chips and salsa. In fact, the primary reason I’ll select a Mexican restaurant is just to get the chips and salsa!

There are few things more satisfying that making your own salsa at home – but sometimes it can be a bit time consuming. Using a blender makes it so much easier – and you can really adapt it to your preferences, “chunkiness level” and spice level – all in the matter of a few minutes.

This recipe is easy to make, uses mostly fresh ingredients, and it is perfect for any occasion! It disappears so quickly whenever we make it – it’s a good thing it’s so easy to make (and it would go perfect with our cream cheese salsa dip!)

Ingredients:

• 28 ounce can whole peeled tomatoes (drained)
• 1 jalapeno – seeds removed (unless you like it spicy!)
• 1/3 cup red onion, chopped
• 1 Tablespoon minced garlic
• Handful cilantro
• Salt (I used about 1 teaspoon)
• Pepper (I used about 1/2 teaspoon) )
• Cumin (about 1 teaspoon)
• 1 Tablespoon Lime juice

Directions:

1. Wash and dry vegetables – drain excess liquid from the can of tomatoes.

2. Chop up ingredients – feel free to keep them larger if you have a high-powered blender. For a less juicy salsa, remove excess liquid from the tomatoes.

3. Add salt, pepper and lime juice.

4. Place vegetable blender and blend until smooth or desired consistency. Start on a low setting to ensure you combine to your preferred texture.

Recipe Tips:

• Start by blending slowly. If you prefer a chunkier salsa, you will want to do this to prevent it from getting too liquidy.
• Depending on how juicy you want your salsa to be, you can remove the excess liquid from the tomatoes before blending
• Add a bit of the seasonings before blending but then add more afterward to adjust to your preferences. I find the blender sometimes changes it from what you might expect.
• Do this also with the peppers you use – you can always make it spicer, but you can’t make it less spicy!
• Put it in the fridge in an airtight container for about an hour before serving. This helps some of the bubbles settle

Substitutions and Variations

• You can use a different type of pepper for a spicier pepper
• Use fresh tomatoes instead of canned – I would still recommend peeling them and removing the excess liquid, though.
• Lemon juice instead of lime juice
• Add bell peppers

Storage Recommendations:

This salsa can be stored in an air tight container for about a week after you make it. You can also freeze it in freezer safe jars.

More Salsa Recipes You May Enjoy:

• Easy Freezer Peach Salsa Recipe
• Easy Guacamole Salsa Recipe – Only 6 Ingredients!
• Homemade Air Fryer Salsa Verde