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Blender Salsa

5 from 5 votes
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posted: 05/14/20

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This post may contain affiliate links. Please read my disclosure policy

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.

white bowl full of blender salsa, thin in texture, with tortilla chips in the foreground and tomatoes on the stem in the background

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.

READER REVIEW

You’ve hit it out of the park once again with this Salsa recipe!!! Made this last night and it was loved by all!

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
  • Jalapeños
  • Onion
  • Cilantro
  • Garlic
  • Lime Juice
  • Salt

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:

  1. Cut the jalapeño and discard the seeds and ribs (more on that in a moment).
  2. Take the skin off the onion and cut in half.
  3. Pull the skin off the garlic cloves.
  4. Pull the leaves off the cilantro stems until you have 1/4 cup.
  5. Now throw everything in the blender.

Done.

overhead view of a blender with unblended salsa ingredients: whole cilantro, a white onion cut in half, strips of jalapeño pepper sides, salt, and whole canned tomatoes

How to Cut a Jalapeño

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!

overhead view of a salsa recipe that has been blended up and is thin

Using Fresh Tomatoes in Blender Salsa

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.

overhead view of easy salsa recipe in a white bowl on a cutting board surrounded by tortilla chips, cilantro, and tomatoes

Storing Cilantro

I love using fresh cilantro in my recipes. If you do too, follow these steps for keeping it fresh in your refrigerator:

  1. 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.)
  2. Cut off the bottom inch of the stems.
  3. Put it in a glass of water with an inch of water in the bottom.
  4. Cover it with a plastic bag.
  5. Store for two weeks. Change the water once in the middle.

Another great way to use fresh cilantro is in my Cilantro Lime Rice or my Pineapple Salsa.

Storing Blender Salsa

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.

a small white bowl of salsa recipe garnished with cilantro in a metal tin with tortilla chips

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!

white bowl full of blender salsa, thin in texture, with tortilla chips in the foreground and tomatoes on the stem in the background
5 from 5 votes

Blender Salsa

Serves: 14 servings
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
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.

Ingredients

  • 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

Instructions

  • 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.
Serving: 0.25cup Calories: 15kcal (1%) Carbohydrates: 3g (1%) Protein: 1g (2%) Sodium: 205mg (9%) Potassium: 58mg (2%) Fiber: 1g (4%) Sugar: 2g (2%)
Author: Lisa Longley
Course: Appetizer
Cuisine: Mexican

Video

white bowl full of blender salsa, thin in texture, with tortilla chips in the foreground and tomatoes on the stem in the background

did you make this

Blender Salsa

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Trish says

    5 stars
    This is terrific salsa; you can make it as mild or hot as you like adding more peppers. This happens to suit my taste for heat perfectly, not too hot not too mild. It is going into my regular rotation of recipes from now on!

    • Lisa Longley says

      So glad to hear you like it Trish!

  2. Shirley says

    I’m confused. Your description says blender, as does recipe, but your picture is a food processor. I think the resulting consistencies would be somewhat different

    • Lisa Longley says

      Hey Shirley! Good catch, you are right! It is a food processor only because it has a wider surface area to capture the photo better. But the consistency will be the same either way. Enjoy!

  3. Lisa says

    That looks so good!

    • Lisa Longley says

      Thank you Lisa!

  4. Gerri says

    Lisa I am fixing to make your salsa my question is can you substitute the garlic for the minced garlic in the jar that you can buy in the produce dept.

    • Lisa Longley says

      Yes! Jarred garlic will work, just use 2 teaspoons.

  5. Gerri says

    Also Lisa on your chicken taco casserole I live in Colorado above7000 ft. Should I make any adjustments.sure appreciate your help

    • Lisa Longley says

      At that altitude casseroles might just take longer to bake and may need more liquid. With this particular recipe, I would assume it will need 30 minutes to bake, and I would bake it covered. The good news is everything is fully cooked, you are just melting the cheese on top and heating it all up together for flavors to combine.

  6. Gail says

    5 stars
    You’ve hit it out of the park once again with this Salsa recipe!!! Made this last night and it was loved by all! It checked off everything on the list for a great salsa! It didn’t get all watery once it sat, needed only a simple list of ingredients, it made a good sized batch and it couldn’t have been easier or quicker to whip up! Next time I probably will add more jalapeños because my family likes it’s salsa on the hotter side…. but guaranteed there will be a next time, and a next, and a next!!! Gracias!

    • Lisa Longley says

      Gail, this comment absolutely made my day! Thank you so much for taking the time to leave it!

  7. Sue P. Robbins says

    Love your recipes, Keep up the good work.

    • Lisa Longley says

      Thank you Sue!

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