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The quickest, most delicious blender salsa recipe ever. This salsa takes just 5 minutes to whip up. Just add tomatoes, jalapeno, and a few other ingredients into the blend and blend! Serve it with chips or use it anywhere salsa is called for!
I have a confession to make.
I have a borderline inappropriate love for salsa. There; I said it.
Promise, if there is a will, there is a way.
I will sneak salsa into almost ANYTHING.
Okay, not like dessert or anything, because that’s just weird.
But pretty much everything else. I’ve used it as dressing on a salad, because it really low in calories. Healthier, and so much tastier than salad dressing. And just plain old, gosh-darn good.
I almost always have to have blender salsa with scrambled eggs in the morning — if you haven’t tried my migas breakfast tacos, this is your sign to do so. They’re loaded with tortilla chips, sprinkled with cheese and glorious on a lazy weekend morning.
If I could, I would eat them for every meal of the day.
This recipe is SO good!! I too, am a salsa snob and this is the best salsa! I’ll never buy salsa again!
No joke!
Making homemade salsa isn’t tricky; however, if you’re like me and like a nicely balanced red salsa, it’s important to get the proportions right. Like any other recipe, making salsa is all about balance. Too much lime juice and it’s too tart, too many spices and you can’t taste the tomatoes. Too much garlic, and you would be scaring away an army of vampires for life. And too much sodium and it’ll be too salty when combined with salty tortilla chips.
But salsa isn’t the only thing I love whipping up quickly. Homemade pico de gallo, salsa verde, slow cooker queso, chili cheese dip, and guacamole salsa are just some of the other homemade dips I like to add to my Cinco de Mayo menu or Saturday nights for game night.
Ingredients for easy blender salsa
- canned roma tomatoes
- Jalapeño pepper
- Lime juice
- White onions (or red onions work too)
- fresh Cilantro
- Diced green chiles
- Garlic
- Sugar/ kosher salt
- Spices
FAQs about this recipe
I prefer to use diced fire-roasted canned tomatoes. I know that not everyone loves the taste of canned tomatoes, but I find that the canned tomatoes have that perfect texture for a good homemade salsa. You’re welcome to use fresh tomatoes and then grill them on your own or roast them in the oven. However, I find that using fresh tomatoes doesn’t yield that same taste and texture for me as the canned tomatoes, to make it taste like store-bought salsa.
It’s up to you. If you prefer a more liquidy salsa, I suggest using one can undrained and then draining the other can. I prefer a thicker salsa, one that won’t make my chip soggy. So I drain both cans of tomatoes (and even the diced green chilies) before adding them to the blender.
Yes, you can! If you don’t have a blender, don’t worry, this is just as easy to make in your food processor. Just add all the ingredients into the food processor and be sure to use the pulse setting. That way, you get to control the texture.
How to make the best blender salsa
Making blender salsa is the easiest thing ever!
- You don’t have to mince any veggies; just a rough chop does the trick!
- Toss it all into the blender along with the spices and pulse until the veggies breakdown into your desired consistency.
Recipe Tips
- Make sure all your ingredients are fresh! Check the expiration date on your cumin, oregano, and chili powder if you don’t cook with these spices often! Trust me; it makes a big difference in terms of flavor.
- Pulse the salsa, don’t puree. So important I had to say it twice! Pulsing creates that perfectly minced texture without causing the salsa to turn into Picante sauce!
- Let it chill. I learned this when I was testing my Pico de Gallo recipe. The tomatoes need a chance to hang out with the salt, onions, and garlic to make the most flavorful salsa! Ten minutes does the trick, 20-30 minutes is even better!
- Storing leftovers. Place them in an airtight container or a week jar and keep the leftover salsa in the fridge.
Other Cinco De Mayo recipes to try:
- Elotes
- Mexican street corn salad
- Mexican shrimp stuffed avocados
- Chicken Carnitas
- Mexican fruit salad
5-Minute Blender Salsa (Restaurant-Style)
Ingredients
- 1 (28-ounce) fire roasted tomatoes drained for a chunkier salsa
- 1 jalapeño ribs and seeds removed
- 1 lime juiced (2 ½ – 3 tablespoons)
- 1 small white onion cut into chunks
- ½ bunch fresh cilantro
- 1 (4-ounce) can diced green chilies, drained
- 3 cloves fresh garlic
- 2 teaspoons sugar use less or omit if you wish
- 1½ teaspoon cumin powder
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon chili powder omit for milder salsa
Instructions
- Pulse ingredients together in a food processor or blender until you reach desired consistency. Adjust seasonings to taste. Allow the salsa to sit for 10-30 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
This is delicious! I’ve made it several times, and it is always a hit. Is it okay to freeze this? I like to double it, but it’s not always used within 3 days.
Looks great. Inspiring.
So delicious!!! No changes for us! Thank you!
Amazing recipe Marzia, my family loved it. Thankyou so much