This 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!
Prep Time2 minutesmins
Total Time2 minutesmins
Course: Dips & Condiments
Cuisine: Mexican
Keyword: blended salsa, blender salsa, homemade restaurant style salsa, restaurant style salsa, salsa in a blender, salsa recipe blender
Servings: 4cups
Calories: 124kcal
Author: Averie Sunshine
Ingredients
one 28-ounce can tomatoesincluding juice (I used these whole, peeled plum tomatoes)
1small yellow onionpeeled and roughly chopped
1or 2 jalepeno peppersde-stemmed and roughly chopped*
3clovesgarlicpeeled and finely chopped
1 ½teaspoonsground cuminor to taste
1 ½teaspoonssaltor to taste (remember some brands of tomatoes and chips are much saltier than others)
¼ to 1teaspoongranulated sugaroptional and to taste**
1or 2 handfuls cilantro leavesdiscard stems (I prefer 2)
about 3 tablespoons lime juice
about 3/4 cup cornoptional
about 3/4 cup canned black beansdrained and rinsed, optional
corn chipsfor serving
Instructions
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.
Notes
*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.