Blender Salsa
🍅🎉💃🏼 This FAST and 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! 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!
Servings: 20 servings
Calories: 17cal
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 ½ teaspoons ground cumin or to taste
- 1 ½ teaspoons salt or to taste (remember some brands of tomatoes and chips are much saltier than others)
- ¼ 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 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.
Video
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.
Nutrition
Serving: 1serving | Calories: 17cal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 227mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
