Quick & Easy Blender Salsa — This easy salsa recipe will teach you how to make salsa at home in just a few minutes in the blender so you’ll never run out!
Easy Homemade Salsa … in a Blender!
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.
When I want salsa now, I turn to this restaurant-style salsa recipe made in a blender.
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 2 minutes. My favorite kind of recipe!
Over time, the flavors really marry and the rawness of the onion and garlic mellows.
We love this easy salsa recipe so much more than any restaurant or store-bought salsa. I love it when homemade, easy recipes trump all the others.
Blender Salsa Ingredients
I prefer making my blended salsa with canned tomatoes rather than fresh. Using canned tomatoes keeps this a dump-and-blend recipe and eliminates the need to dirty a knife and cutting board.
Gather the following ingredients to make the salsa in a blender:
- Canned tomatoes
- Yellow onions
- Jalapeño pepper
- Ground cumin
- Granulated sugar
- Fresh cilantro
- Lime juice
How to Make Salsa in a Blender
This blender salsa 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 texture differs.
- To make this simple salsa recipe, just add all the ingredients to a blender or food processor and pulse until the salsa reaches your desired consistency.
- If desired, you can stir in black beans or corn to add extra flavor and texture (stir in by hand, don’t pulse in the blender).
You can enjoy the blended salsa right away, but I actually think it tastes best after it’s been allowed to sit in the fridge for a day. This gives the flavors time to come together.
Yes, but try making a batch with a little sugar in it and see what you think! The sugar balances the heat from the pepper and the acidity in the tomatoes. Start with less and add more if necessary, and definitely be careful not to over-sweeten.
This salsa will last up to a week in the fridge and can be paired with chips, tacos, burritos, and more!
Also, I used canned whole tomatoes, but you can use diced if that’s all you have on hand.
Just make sure to buy a large enough can, and double check that your tomatoes don’t contain extra flavorings (sometimes they’re canned with basil or other herbs).
Yes! This restaurant-style 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 much better the second and third day. I’ve never been able to get it to last past the third day.
Fairly spicy! Use fewer jalapeños and/or remove the seeds if you don’t like four-alarm fires as much as I do.
Yes, it probably would be fine to use fresh tomatoes instead of canned. It will result in a slightly different flavor perhaps, but if you have them to use up, I would go for it!
What to Serve with Restaurant-Style Salsa
Keep things simple by serving this blender salsa with homemade tortilla chips, or pair it with one or more of the following Mexican dishes:
- Tacos al pastor
- Beef taco salad bowls
- Sweet potato black bean enchiladas
- Veggie burrito bowls
- Smothered beef burritos
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- 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*
- 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**
- 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
- 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.
- Taste the salsa and based on personal preference tweak as necessary.
- Optionally stir in the corn and black beans.
- 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.
*I prefer 2 peppers; remove seeds to greatly reduce heat level.
**The sugar balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten.
Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 628mgCarbohydrates: 22gFiber: 5gSugar: 9gProtein: 4g
More Homemade Salsa Recipes:
Chunky Tomatillo Avocado Salsa — If you like salsa verde, you’re going to LOVE this homemade version that includes creamy chunks of avocado! As FAST and EASY and tossing a handful of healthy ingredients into your food processor and the salsa is ready in seconds.
The Best Peach Mango Salsa — Fast, easy, and tastes a million times better than anything store-bought! So.darn.good!
Pineapple Salsa — Pineapple Chunks, yellow bell peppers, Roma tomatoes, red onion, cilantro, lime juice, salt, and pepper — a healthy, clean, and simple ingredient list that packs big time flavor and texture.
Blueberry Corn Salsa — The salsa is packed with fresh blueberries, corn, strawberries, jalapeno, cilantro, lime, and hot sauce. There’s texture galore in every bite, but you can blend it if you prefer a smooth texture.
Sweet and Spicy Chipotle Salsa — A sweet and spicy salsa with a lovely smokiness from pineapple, tomatillo, onion, and garlic that are blistered under broiler and then blended with chipotle peppers! PERFECT over tacos, with chips, or as a great addition to any Mexican-inspired meal!
Watermelon Mango Salsa — The EASY salsa is made with watermelon, mango, and mint adds so much fresh FLAVOR!! Healthy, FAST, EASY!