Description
Blender salsa comes together in under 5 minutes with just a handful of fresh ingredients and your trusty blender. This restaurant-style salsa beats anything from a jar with bright tomato flavor, fresh cilantro, and just the right amount of heat.
Ingredients
1 (28-ounce) can whole tomatoes with juice
½ white onion, roughly chopped
1 jalapeño pepper, seeded
2 cloves garlic
½ cup fresh cilantro, packed
Juice of 1 lime
1 teaspoon kosher salt
½ teaspoon ground cumin
Instructions
1. Roughly chop white onion into large chunks.
2. Cut jalapeño in half and scrape out seeds for mild salsa (leave seeds in for spicy).
3. Peel garlic cloves.
4. Pour entire can of tomatoes into blender, juice and all.
5. Add chopped onion, jalapeño, garlic cloves, cilantro, lime juice, salt, and cumin to blender.
6. Pulse 6-8 times for chunky salsa. More pulses create smoother texture.
7. Taste and adjust seasoning – add more salt or jalapeño if needed.
8. Transfer to bowl and refrigerate at least 30 minutes before serving.
9. Stir well and serve with chips.
Notes
Pulse, don’t blend: Short pulses give perfect chunky texture. Continuous blending makes it too smooth.
Don’t drain tomatoes: The juice adds flavor and helps blender work smoothly.
Fresh cilantro matters: Dried won’t give you the bright flavor. Use fresh or substitute parsley.
Let it chill: Flavors meld and raw onion mellows after sitting 30 minutes to 1 hour.
Check tomato labels: Use plain tomatoes without added Italian seasonings or basil.
Adjust heat: Remove jalapeño seeds for mild, leave them in for spicy, or add serrano for extra kick.
Secret tip: Add tiny pinch of sugar to balance acidity and round out flavors.
Storage: Keeps 3 days refrigerated in airtight container. Flavor best within 48 hours.
Fresh tomatoes: Use 4-5 large ripe Roma tomatoes when in season instead of canned.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican