Julie Clark
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Blender Salsa
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In just 5 minutes you can whip up THE BEST easy restaurant salsa. Adjust the smoothness and amount of spice to your liking. Serve this blender salsa over your favorite Mexican dinners such as enchiladas, taco in a bowl, crockpot chicken tacos and chimichangas.
I can’t be trusted around a bowl of restaurant salsa and warm tortilla chips. And it’s even more dangerous now that I can make restaurant style salsa at home!
I created this easy blender salsa this winter when I couldn’t get fresh veggies to make pico de gallo. In just 5 minutes you can have a cantina style blender salsa that is perfect on everything like Mexican chicken, loaded nachos, steak fajitas, and taco pie.
Want a chunkier homemade salsa? Don’t blend it as long for a smoother texture. Want it spicier? Add more jalapeno peppers to your tastes. This easy blender salsa is completely versatile to the flavors and textures of your personal preference.
What is Blender Salsa?
This blender salsa recipe is a restaurant style or cantina style salsa this is a little runnier than a tomato sauce based salsa such as store-bought picante sauce.
Our recipes combines fresh salsa ingredients like jalapeño peppers, a bunch of cilantro, onions, and garlic and combines them with canned tomatoes to keep it easy. I have used fresh tomatoes (such as Roma tomatoes) when they are plentiful in the garden.
How to Make Blender Salsa
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 jalapeño peppers, take the outer paper skin off the onions and open the cans, but this is really a 5 minute blender salsa recipe.
No blender? No problem. Use a food processor. It may not get quite as smooth, but it will still be delicious.
Adjust the spiciness with more or less jalapeño. Leave out the cilantro if you really don’t like that flavor. Get as crazy as you’d like with this recipe!
Can I freeze homemade salsa?
The short answer is yes, but it won’t be the best to use just as a dip. When you defrost the blender salsa there may be a little water on the top. Drain off the excess liquid before using the salsa. Freezer salsa is best used as an addition to casseroles such as taco stuffed shells and meats such as baked salsa chicken, not necessarily as just a dip.
Other Salsa Recipes
Blender Salsa in 5 Minutes
In just 5 minutes you can whip up THE BEST easy restaurant salsa. Adjust the smoothness and amount of spice to your liking. Serve this blender salsa over your favorite Mexican dinners.
Servings 12
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
Instructions
- Place all of the ingredients in a large blender (at least 12 cup capacity). 20 ounces diced tomatoes and green chilies drained, 28 ounces whole plum tomatoes with juice, ½ cup fresh cilantro leaves, ¼ cup chopped white onion, 1 teaspoon minced garlic, 2 jalapeno peppers stems removed, ¼ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon sugar, 2 small key limes juice only.
- Pulse the salsa until you get the desired consistency. You can make it completely smooth or leave it with small chunks.
- Cover the salsa and refrigerate at least an hour before serving. We like it best made a day before serving. Refrigerate any leftovers in an airtight container.
Video
Notes
- If you don’t have fresh lime juice, I recommend Nellie and Jo’s Key West Lime Juice.
- This salsa is fairly spicy as the recipe is written, and it gets spicer as it sits in the fridge. For an extra spicy salsa, add another jalapeno pepper.
- Storage: This salsa stays fresh in the refrigerator for 5 days.
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 57mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 1mg
Yummy