Blender Salsa is a very simple recipe that is better than at a restaurant. With super simple ingredients, you will be making this homemade salsa all the time.
If I’m going to be totally honest, one of my favorite things about going out to eat at a my favorite taco restaurant is the chips and salsa. And the margaritas.
If I’m going to be really honest with you . . . I could make a meal out of chips, salsa, and jalapeño margaritas.
This easy salsa recipe is like the cheaters version of making homemade salsa. It is so simple – just a few ingredients tossed into a blender – that it just barely counts as a recipe.
BLENDER SALSA INGREDIENTS
The ingredients of this are almost the same as in my Pico de Gallo. We are just swapping out the fresh tomatoes for canned ones.
- Whole Canned Tomatoes in their Juices
- Lime Juice
HOW TO MAKE SALSA
This homemade salsa recipe is as simple as it sounds.
Besides opening the can of tomatoes, there are only a few bits of prepping we need to do:
- Cut the jalapeño and discard the seeds and ribs (more on that in a moment).
- Take the skin off the onion and cut in half.
- Pull the skin off the garlic cloves.
- Pull the leaves off the cilantro stems until you have 1/4 cup.
Now throw everything in the blender.
HOW TO CUT A JALAPENO
There is a really simple way to cut jalapeños so that we avoid a lot of the ribs and seeds.
Instead of cutting straight down the middle, cut off one of the sides. Work your way around the pepper, cutting off sides. You will be left with the middle, ribs, and most of the seeds, which you can now discard.
You can see in the picture of the ingredients above the side pieces of the jalapeño.
For a closer demonstration of this, check out the video in the Pico de Gallo recipe (40 second mark).
Pro Tip: If you want a spicier salsa, leave some of those ribs and seeds in!
USING FRESH TOMATOES
While I recommend using the canned tomatoes because they have their skin removed, you can use fresh tomatoes from your garden in this recipe.
Use 4 to 5 Roma tomatoes. Cut them into chunks before adding them to the blender. Your salsa will be chunkier than the one pictured here, but it will be delicious.
I love using fresh cilantro in my recipes. If you do too, follow these steps for keeping it fresh in your refrigerator:
- Dry it off completely when you get it home form the store. (Lots of times it is misted so much that it is pretty damp.)
- Cut off the bottom inch of the stems.
- Put it in a glass of water with an inch of water in the bottom.
- Cover it with a plastic bag.
- Store for two weeks. Change the water once in the middle.
This salsa can be stored in the refrigerator for up to 7 days provided that you keep it in an air tight container and don’t let it sit out too long.
You can also freeze this salsa. Put it in a freezer safe container, ensuring that there is room for it to expand. Store in your freezer for up to three months.
MORE GREAT DIP RECIPES
If you are hosting a party and need more dips to put out to complete the spread here are a few ideas that would go well with this:
If you make this blender salsa recipe or any of my others please leave me a comment and let me know what you think!
- 28 ounces whole tomatoes in their juices
- 2 jalapeños seeds and ribs removed
- 1 white onion cut in half
- 2 cloves garlic
- 2 1/2 tablespoons lime juice
- 1/4 cup cilantro
- 1 1/2 teaspoon kosher salt
- Combine all of the ingredients in a blender and blend until well pureed. You may need to scrape the side and blend again.
- Eat right away with chips or store in an airtight container in the refrigerator for up to 7 days. Freeze in a container with room for it to expand and keep in the freezer for upto three months.