š ššš¼ My Quick & Easy Blender SalsaĀ recipe is FAST, EASY, and will teach you how to make salsa at home in just a few minutes in the blender, so youāll never run out! It tastes just like that addictively amazing salsa that your favorite Mexican restaurant serves alongside a basket of warm tortilla chips. Get ready to DIG IN and impress your friends and family with this restaurant-style blender salsa recipe!
Iām a chips and salsa fiend. I almost donāt even need the chips and can just shovel in the salsa by the forkful. 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 youāre 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.
This is just perfect and so easy. Itās my go to summer party salsa. Who knew it was simple to make your own salsa!
Kate
Homemade 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 – I used canned whole tomatoes, but you can use diced if thatās all you have on hand. Just make sure to buy a large enough can, and double check that your tomatoes donāt contain extra flavorings (sometimes theyāre canned with basil or other herbs). 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
- Yellow onionsĀ
- JalapeƱo pepper
- Fresh garlic
- Ground cumin
- SaltĀ
- Granulated sugar – You can omit the sugar, 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 notĀ to over-sweeten
- Fresh cilantro
- Fresh lime juice
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.
Here’s an overview of how blender salsa is made:
- Add all the ingredients to a blender.
- Pulse until the salsa reaches your desired consistency.
- Adjust the seasonings to taste.
- If desired, stir in optional black beans or corn to the blended salsa to add extra flavor and texture (stir in by hand, don’t pulse in the blender).
- Transfer the salsa to an airtight container or jar, or serve right away!
Tip
You can enjoy the blended salsa right away, but I actually think it tastes best after it’s been allowed to sit in the refrigerator for a day. This gives the flavors time to come together.
Recipe FAQs
This salsa will last up to a week in the fridge and can be paired with chips, tacos, burritos, and more!Ā
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 jalapeƱos and/or remove the seeds if you don’t like four-alarm fires as much as I do.
What to Serve with Restaurant-Style Salsa
Blender Salsa
Video
Equipment
- 1 Blender or Food Processor
Ingredients
- 28 ounces canned tomatoes, including juice (I used these whole, peeled plum tomatoes)
- 1 small yellow onion, peeled and roughly chopped
- 1 or 2 jalapeno peppers, de-stemmed and roughly chopped*
- 3 cloves garlic, peeled and finely chopped
- 1 Ā½ teaspoons ground cumin, or to taste
- 1 Ā½ teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)
- Ā¼ to 1 teaspoon granulated sugar, optional and to taste**
- 1 tbsp or 2 handfuls cilantro leaves, discard stems (I prefer 2, or about half of a 1 small bunch)
- 3 tbsp lime juice
- 3/4 cup corn, optional
- 3/4 cup canned black beans, drained and rinsed, optional
- corn tortilla chips, for serving
Instructions
- Add all ingredients (except optional corn and beans) to the canister of aĀ 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 donāt need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I donāt 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, weāve always eaten a batch within 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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