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In just 5 minutes you can whip up THE BEST easy restaurant style salsa. Adjust the smoothness and amount of spice to your liking. Serve over your favorite Mexican dinners such as enchiladas and chimichangas.
I can’t be trusted around a bowl of salsa and a bag of tortilla chips. Once I pop a chip into my mouth, there’s just no stopping. I fell in love with this easy blender salsa this winter when I couldn’t get fresh veggies to make pico de gallo. I didn’t realize how easy it was to replicate delicious Mexican restaurant salsa! I love that even the kids like this. It helps me feel like our chip binges are just a little healthier because they are getting veggies from the salsa, ya know?
We like our homemade salsa with just a little bit of a “chunkiness”. Not much at all really, but we don’t make it as smooth as tomato juice. You have to have something to catch onto the chips, right? Just a few pulses of the blender is all we need to get the consistency shown in this picture.
This really couldn’t be easier. You ready? Blend all of the ingredients. Boom. Done. Ok, so really you have to cut of the stems of the jalapenos, take the outer paper skin off the onions and open the cans, but this is really a 5 minute salsa recipe.
Adjust the spiciness with more or less jalapeno. Leave out the cilantro if you really don’t like that flavor. Get as crazy as you’d like with this recipe!
This salsa stays fresh in the refrigerator for 5 days.
The short answer is yes, but it won’t be the best to use just as a dip. When you defrost the salsa there may be a little water on the top. Drain that off before using the salsa. Freezer salsa is best used as an addition to casseroles and meats, not necessarily as just a dip.
Recipe source: Pioneer Woman