Easy Restaurant-Style Blender Salsa

I’m a chips and salsa fiend.

I almost don’t even need the chips and can just shovel in the salsa by the fork-full.

Easy Restaurant-Style Blender Salsa - Make your own salsa in minutes! Fast, easy, goofproof and tastes 1000x better than anything you'd buy!

But everything tastes better with salty, crunchy corn chips.

And the hotter the salsa is, the better. Hurts so good. The more you have, the more you want.

Easy Restaurant-Style Blender Salsa - Make your own salsa in minutes! Fast, easy, goofproof and tastes 1000x better than anything you'd buy!

The best part of this salsa is how fast, easy, and goofproof it is. It doesn’t hurt that it’s low-cal and all veggies.

Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. My favorite kind of recipe.

Easy Restaurant-Style Blender Salsa - Make your own salsa in minutes! Fast, easy, goofproof and tastes 1000x better than anything you'd buy!

The recipe is customizable and requires you to stop, taste-test, and tweak based on your own personal preferences. Everyone’s preference for salt, heat, and preferred texture differs. After you’ve blended it and gotten it just right, feel free to stir in a handful of black beans or corn.

The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s so much better the second and third day. I’ve never been able to get it to last past the third day.

Easy Restaurant-Style Blender Salsa - Make your own salsa in minutes! Fast, easy, goofproof and tastes 1000x better than anything you'd buy!

Over time the flavors really marry, the rawness of the onion and garlic mellows, and the heat level while still intense has a smoother intensity. Use less jalepenos and/or remove the seeds if you don’t like four-alarm fires as much as I do.

Thankfully my family also appreciates the sinus-clearing powers of big, bold-flavored salsa as much as I do. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.

Easy Restaurant-Style Blender Salsa - Make your own salsa in minutes! Fast, easy, goofproof and tastes 1000x better than anything you'd buy!

Print Recipe

Easy Restaurant-Style Blender Salsa

The best part of this salsa is how fast, easy, and goofproof it is. Add all the ingredients to your blender or food processor, blend, and you're done in under two minutes. Stop, taste-test, and tweak based on your own personal preferences. After you've blended it and gotten it just right, feel free to stir in a handful of black beans or corn. The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it's so much better the second and third day. Over time the flavors really marry and mellow. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.

Yield: about 4 cups

Prep Time: 2 minutes

Cook Time: 0 minutes

Total Time: 2 minutes

Ingredients:

one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)
1 small yellow onion, peeled and roughly chopped
1 or 2 jalepeno peppers, de-stemmed and roughly chopped (I prefer 2; remove seeds to greatly reduce heat level)
3 cloves garlic, peeled and finely chopped
1 1/2 teaspoons ground cumin, or to taste
1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)
1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)
1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)
about 3 tablespoons lime juice
about 3/4 cup corn, optional
about 3/4 cup canned black beans, drained and rinsed, optional
corn chips, for serving

Directions:

  1. Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don't get large random, accidentally unblended chunks of any one ingredient.
  2. Taste the salsa and based on personal preference tweak as necessary.
  3. Optionally stir in the corn and black beans.
  4. Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we've always eaten a batch within 3 days.

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73 comments

  1. I love a good salsa recipe especially one with lots of cilantro and lots of heat. I always like to use spice instead of salt that way the salt on the chips isn’t too much. Cant wait to try.

    • I always like to use spice instead of salt that way the salt on the chips isn’t too much = AGREED!!! But if I don’t write to add salt, then people write in to tell me how ‘bland’ things are. I am super sensitive to salt so I really go with the smallest amount necessary but some people are more of the dump a half of salt shaker in and then add some more mentality :) Hope you have a great New Years, Lisa!!

  2. Gotta love a good homemade blender salsa!! We’re going to the neighborhood New Year’s eve party tomorrow so I’ve been pondering what to take. This or the hummus from your cookbook. Either would be a winner and equally easy to make!

  3. Bring on the heat!
    I love how easy this salsa is, and that you can totally tailor it to suit your own taste buds! I foresee this and A LOT of salty chips in my very near future!
    Pinned!

  4. I am in love with this Averie!! OMG, I could eat salsa like it’s my job. Pinned!

  5. That salsa looks amazing, and so easy!

    Paige
    http://thehappyflammily.com

  6. I brought some salsa that I’d canned from my garden this summer to Christmas at my uncle’s house….everyone was screaming about how hot it was. I guess the jalapenos I used (and didn’t de-seed) were kind of spicy. ;)

    Canning salsa is great because none would never make it past day 3 either, if I didn’t do that. But now, I’ve still got a good 3-4 pints in my pantry that I need to make last for another few months. A little bit of salsa heat in the cold winter….I can pretend I’m in a tropical paradise if I crank the heat and close the drapes.

    • Leave it to you to can salsa! I really didn’t know you could can it, per se. But now that I think about it, that’s how companies are able to make it and store it on grocery store shelves forever. Despite not having a garden, I think I’m going to stop up on summer tomatoes this summer and can it. I’ll be emailing you for boiling instructions :)

      My family was freaking out a little about the heat levels. Like they put a tiny pinch of salsa on a huge chip. I literally submerge the chip in as much salsa as it will hold before it breaks AND have a spoon next to me so I can shovel in some non chip bites, too :)

  7. Love homemade salsa especially when it’s so easy like this one. My tip: add a tablespoon or two of green Tabasco sauce to salsas or to your pico de gallo. It adds a really nice zip that leaves everyone wondering what the secret ingredient is.

  8. We always use homemade salsa. It’s tasted so much better! Thanks for this one, is much more easy then what I was used to. Pinned it btw, pictures look awesome!

  9. Yum! This looks great. I’m always game for salsa.

  10. Now that’s a big ole bowl of beautiful salsa right there! I’m a fan of the heat, too, so I’d be adding jalapenos, chipotles or whatever else to give it a kick! Great recipe and beautiful photos, too, Averie. :)

  11. So quick and easy! I didn’t think I could make it myself and I love the consistency of it. I know this will be a regular recipe for us, thanks so much! Love your stunning photos, too!

  12. Gorgeous photos Averie! You know I love salsa too and yours looks better than restaurant style. Much better! I could house the entire recipe myself with a few chips. Chips and salsa are my favorite snacky food, without a doubt! And now I’m craving them for breakfast lol.

    • Thanks for the compliments, Sally. I took these pics on vacation and the lighting is even more ‘unique’ here…ahem….than in San Diego. It’s total potluck what my shoots will look like! I think between me and you we could do some serious damage on salsa and a pitcher of margaritas! Hope you guys have a Happy New Year!!!

  13. One of my favorite parts about going to a Mexican restaurant are the chips and salsa. This looks delicious!

  14. It’s always good to have a good salsa to snack on with some chips. This one seems easy enough and sounds flavorful.

  15. Your blender salsa seems really refreshing to begin this new year! Beautiful photos, too

  16. I’m not a big fan of salso, but because of these pictures it looks delicious, will ask if my wife can make them, thanks!

  17. This is almost the exact salsa recipe we do, except I do one can of tomatoes and one can of Rotel, and I use green onions instead of yellow (a Hispanic friend’s mom used green onions in her salsa and I LOVE the slightly different flavor they add). This salsa is the best! Especially with ridiculous amounts of cilantro!

  18. “I’m a chips and salsa fiend.I almost don’t even need the chips and can just shovel in the salsa by the fork-full.” <– 200% me. Whenever we have salsa in the fridge, I always get caught with a spoon in the jar… Every single time. No shame. And that sinus-clearing line? Totally true!

  19. Omg this looks amazing and perfect timing! I was thinking of throwing a themed party soon and this surely will be a hit! Thank you for another awesome recipe Averie xo C

  20. i just made this. WOW! So good, Averie! It really is just like the good stuff in the restaurants. :)

    • Thanks for trying the recipe and I’m glad you loved it and it tasted just like restaurant salsa for you! Awesome :) And thank you so much for always FB’ing, Tweeting, and spreading the linky love – you’re the BEST! :)

  21. EVERYTHING ON THIS PAGE LOOKS AMAZING! I CAN’T WAIT TO TRY THEM ALL! THANK YOU!

  22. My recipe is very similar but with every can of whole tomatoes I also add a can of rotel. And a can of green chiles as well. They add a different level of heat than the jalepenos. I also use about 1/3 the garlic and then garlic salt instead of plain salt & I’m heavy on the cumin. We love it!!! I have to triple the recipe. It’s a family favourite and there’s always a tub of it in our fridge! If it’s empty, the complaints start rolling in! Can’t wait to try the other recipes on this page-the baked cheesy salsa dip looks amazing!! :)

  23. Just finished it and canned in in mason jars… One jar is already gone! Amazing! 

  24. Is there something I can substitute for the sugar in the recipe to help cut the sweetness? The wondering! Can’t wait to make it!

    • Not exactly sure what you’re asking but you don’t have to use sugar; sometimes tomatoes are a bit acidic and the tiny bit of sugar can cut that, but you can omit it if desired.

  25. I enjoy and appreciate finding recipes on the internet.  Please pardon me for bellyaching a bit. Is it necessary to have 6 pictures of the salsa? My computer is slow enough without waiting for the page to load. This happens all too often during my search for good stuff to eat! Thanks for listening.

  26. Made it. Loved it. Hooked on it now. I adore getting a new salsa recipe, and while appearing simple, this one is wicked good. I go to a Mexican Restaurant (not a chain) 4 states away, twice a year just because their salsa is to die for. I drag back two big styrofoam “to go” soda cups full of the stuff, but it only lasts maybe 48 hours. LOL

    Don’t take the comment to heart about pictures. Put as many of those beautiful things on your page as you want. Load time has almost nothing to do with anyone’s “slow computer.” It’s internet connection speed. And nowdays 95% of the country uses high speed wired, wifi or at least 4G. Photo loading is not an issue.

    • Thanks for trying the recipe and I’m glad it came out great for you and you’re hooked. And now you have something to tide you over in between your twice annual Mexican restaurant that’s 4 states away!

      And yeah, people will always gripe about something. My recipes are free, they’re dang good, and they work :) What else do people want? Wonders never cease :) Thanks for your support!

  27. Sound like the pioneer woman’s salsa recipe

  28. Just made this and we love it!

  29. Have you tried roasting the tomatoes and/or jalapeñoa first? It gives the salsa a great flavor!

    I’ve also “fried” the salsa; meaning that I add a bit of oil to a sauce pan and add the salsa straight from the blender to cook it a bit. Also a different flavor!

  30. Question please ;-) I’m going to use fresh tomatoes since they are finally in season!! Any idea how may I should use?? Do I need to cook them down or just chop them up?? PS… sorry I’m a terrible cook but I’m trying!!

    • I haven’t tried so I can’t say for sure what to do exactly but why don’t you just toss some in the blender with the other ingredients, blend, taste..and take it from there based on what you think the salsa needs. Pretty easy :) Enjoy!

  31. Just wanted to let you know my family and I LOVE this salsa! I have pinned it and made it a few times, but I am including it in a post on my blog about my garden harvest this year! I especially love the convenience of it in the winter, (I live in Minnesota) because I don’t need to have fresh tomatoes, I just use my canned ones from the summer before!

    Thanks
    JJ

    • Thanks for trying the recipe and I’m glad it’s a favorite for you and your family! I grew up in MN and know exactly how winters are (even fresh storebought produce is quite pathetic) and amen for canned tomatoes, right!

  32. Can I use fresh tomatoes? If so about how many.

  33. Wow!  This is so good! One question, my sulci even though fantastic tasting turned brown. I suspect it is from the cumin but yours did not look brown to me. Any ideas? Thanks!

    • Glad you love it! Cilantro can sometimes turn brown (oxidize) over time and sometimes that happens quicker than other times. Also tomatoes vary in how bright and vibrant they are, some are darker than others and then with the cilantro, that could be making the color darker.

  34. I can’t wait to try this recipe! The only thing that confuses me is where you say to omit the jalapeño seeds to help reduce the heat. I learned from a show all about different types of peppers. It said The heat actually comes from between the skin and the fruit.

    • There’s heat all over in peppers, skin, flesh, and seeds but I know from personal experience that the seeds do contain a lot of heat and you’ll reduce the overall heat load if you omit them.

  35. This recipe looks delicious and I cant wait to try it out with my new blender! I absolutely love my Blender! I have had it about a year and have never had any issues. I have been making all different kinds of meals. I still make a lot of smoothies with it but I have been making my own soups and even peanut butter!

  36. I’ve been making salsa for the past year. Just when I thought I got it down pat, I ran across your recipe. But because of your sense of humor and descriptive writing, I laughed until my eyes watered! You nailed it with every word! It was almost as if I had written your article myself! Because of that, I’ll be making your salsa tomorrow! Thanks for the recipe and for the laughter!

  37. Just made this tonight, and it is delicious!  My husband and I were both a little unsure about using canned tomatoes, but it is as good as any salsa I have had with fresh tomatoes.  I also like that you can alter the heat level by adding more or less jalapeños.  Now I am just wondering if it would freeze well.

    • Thanks for trying the recipe and I’m glad it came out great for you! I haven’t tried freezing it so can’t say for sure. I know there are ways to ‘can’ salsa using sterile jars, a water bath, etc. but you’d need to google for more info on that because I haven’t canned it either.

  38. Please check into the Pintrest link.  It keeps coming up as pin not found.

  39. I just need to tell you how much I LOVE this salsa!  The first time I made it I considered living on fresh salsa for the rest of my life!  Lol!  Sooo good!!

  40. Thank you! Thank you! Thank youuuu!  I am a born and raised Texan who moved to Canada 12 years back. I have searched high and low to find a salsa that reminds me of home. Made this over the weekend and I am so happy!! So simple, so easy and perfect!! Love it!

    • Thanks for trying the recipe and glad it came out great for you! And that it reminds you of salsa from back home in Texas – that’s a great compliment, thanks!

  41. This salsa is ahhhhhh-mazing! Thanks for sharing such a GREAT recipe!! :)

  42. a splash of balsamic vinegar sweetens and adds richness to salsa, and for variation, fire-roasted tomatoes are delicious. a little fresh green pepper adds a nice bitter element and some extra crispness without heat

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