This incredible homemade blender salsa comes together in just 5 minutes but tastes like it was simmered all day! Bursting with fresh flavors from cilantro, lime, and jalapeño, this restaurant-style salsa makes store-bought versions pale in comparison. Perfect for your next taco night, game day gathering, or anytime snacking!
Why You’ll Love This Recipe
- Lightning Fast: Let’s be honest – 5 minutes from start to finish is unbeatable! Just toss everything in the blender, pulse, and you’re done.
- Customizable: Want it spicier? Milder? Chunkier? This recipe is completely adaptable to your taste preferences without any extra work.
- Better Than Restaurant Quality: Your friends will be convinced you bought this from their favorite Mexican restaurant – but it’s better because you control the ingredients!
- No Cooking Required: No stove time means no kitchen heat and virtually no cleanup.
Ingredients You’ll Need
- Whole Peeled Tomatoes: The foundation of great salsa. San Marzanos offer exceptional sweetness and depth of flavor. Fresh tomatoes work wonderfully too when they’re in season.
- Cilantro: Brings that distinctive fresh, citrusy flavor that makes salsa taste authentic. If you’re in the “cilantro tastes like soap” camp, parsley makes a fine substitute.
- White Onion: Provides a sharp, clean flavor that’s traditional in Mexican salsas. Red onion works too if you want a slightly more pungent kick.
- Jalapeños: The heat heroes! Remove seeds and membranes for mild salsa or leave some in for extra fire.
- Garlic: Just one clove adds depth without overpowering. Add more if you’re a garlic lover.
- Kosher Salt: Enhances all the other flavors. The coarser texture dissolves perfectly throughout the salsa.
- Lime Juice: Adds brightness and preserves the vibrant color. Fresh is ideal, but bottled works in a pinch.
- Cumin: That earthy, warm background note that makes salsa taste complete.
- Sugar: Just a touch to balance acidity and bring out the tomatoes’ natural sweetness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Heat Level Adjustments
- Mild Version: Remove all seeds and membranes from jalapeños, or substitute with a milder pepper like poblano.
- Medium Heat: Keep some seeds and membranes in your jalapeños.
- Spicy Kick: Add a serrano pepper or even a habanero if you’re brave!
Flavor Twists
- Roasted Salsa: Char your tomatoes, onions, and peppers under the broiler before blending for smoky depth.
- Fruit Fusion: Add half a mango or peach for a sweet-spicy combination.
- Fire-Roasted Shortcut: Use fire-roasted canned tomatoes instead of regular for instant smoky flavor.
Texture Options
- Restaurant-Style: Blend until very smooth for that thin, pourable consistency.
- Chunky: Pulse just a few times for a more substantial bite.
How to Make Blender Salsa
Step 1: Prepare Your Ingredients
Drain your canned tomatoes well (excess liquid makes watery salsa). Rough chop your cilantro, onion, and remove stems and seeds from jalapeños according to your heat preference.
Step 2: Load The Blender
Add all ingredients to your blender or food processor – tomatoes, cilantro, onion, jalapeños, garlic, salt, lime juice, cumin, and sugar.
Step 3: Pulse to Perfection
Pulse 12-18 times until you reach your desired consistency. Don’t over-blend – those short pulses give you control over the texture.
Step 4: Taste and Adjust
Sample your creation and adjust seasoning if needed. More salt? Extra lime? Another dash of cumin? Make it perfect for your palate.
Step 5: Rest and Chill
Transfer to an airtight container and refrigerate for at least an hour. The flavors will meld and develop beautifully as it chills.
Pro Tips for Making the Recipe
- Drain Thoroughly: Take the extra minute to really drain those canned tomatoes well – nobody wants watery salsa!
- Pulse Don’t Blend: Use the pulse button rather than continuous blending for better texture control.
- Taste As You Go: Salsa is very forgiving – start with less of the strong flavors and add more as needed.
- Let It Rest: The difference between freshly made salsa and one that’s rested for an hour is remarkable. Patience pays off!
- Season Boldly: Refrigeration mutes flavors a bit, so don’t be afraid to make it slightly more seasoned than you think you need.
How to Serve
This versatile salsa shines in countless ways:
Perfect Pairings
- Serve with sturdy tortilla chips for classic dipping.
- Use as a topping for tacos, burritos, enchiladas, or quesadillas.
- Spoon over grilled chicken, fish, or steak for instant flavor.
- Add to scrambled eggs or an omelet for a Mexican-inspired breakfast.
Complete The Spread
Create a Mexican feast with guacamole, queso, and this homemade salsa for an impressive appetizer spread that will disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the refrigerator for up to 1 week. The flavors actually improve over the first 24-48 hours!
Freezing
This salsa freezes surprisingly well! Portion into freezer-safe containers or ice cube trays for up to 3 months. Perfect for quick taco nights.
Canning
If you want to make a big batch, this recipe can be safely water-bath canned. Just be sure to add additional acid (extra lime or lemon juice) to ensure proper preservation.
FAQs
-
Can I use fresh tomatoes instead of canned?
Absolutely! When tomatoes are in season, using 6-8 fresh ripe tomatoes creates amazing salsa. You can blanch and peel them for a smoother texture, but it’s not necessary if you don’t mind tomato skins in your salsa.
-
My salsa is too watery – how can I fix it?
Drain your blended salsa in a fine-mesh strainer for a few minutes to remove excess liquid. For prevention, make sure to thoroughly drain canned tomatoes before blending, or if using fresh tomatoes, remove some of the watery seed pockets.
-
How long will homemade salsa last in the refrigerator?
This salsa stays fresh for 5-7 days when stored in an airtight container in the refrigerator. The acid from the lime juice acts as a natural preservative, but trust your senses – if it smells off or develops mold, it’s time to make a fresh batch!
-
Can I reduce the heat if my salsa turned out too spicy?
If your salsa has too much kick, add more tomatoes or even a bit of tomato sauce to dilute the heat. A dollop of sour cream stirred in also tames the fire while adding creamy richness.
Final Thoughts
This blender salsa recipe proves that sometimes the simplest things truly are the best. With just a handful of ingredients and your blender, you’ve created something that puts jarred salsa to shame. The beautiful thing about making it yourself is the ability to adjust every element to your preference. Once you try this recipe, I guarantee store-bought will never quite satisfy you again. So grab those chips, dive in, and enjoy the fresh flavors of your new go-to salsa!
Print
Easy Homemade Blender Salsa Recipe
- Prep Time: 5 minutes
- Cook Time: None (No-Cook)
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Sauces-condiments
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Easy Homemade Salsa is a vibrant, flavorful recipe that comes together in just 5 minutes using simple pantry staples and fresh ingredients! Made with juicy tomatoes, zesty lime, and a kick of jalapeño, this blender salsa is perfect for dipping tortilla chips or topping your favorite Mexican dishes. It’s fresh, customizable, and tastes even better after chilling for a bit in the refrigerator.
Ingredients
Base Ingredients:
- 56 ounces (2 cans) whole, peeled tomatoes, drained (San Marzanos preferred; fresh tomatoes work well, no need to peel)
Herbs & Aromatics:
- 1 cup fresh cilantro leaves, roughly chopped (substitute with parsley if desired)
- 1/2 medium white onion, roughly chopped (or substitute with red onion for a stronger flavor)
- 1 clove garlic, skin removed (adjust quantity according to your taste)
Spices & Seasoning:
- 1 1/2 teaspoons kosher salt (or coarse sea salt; if using table salt, use 1/2 teaspoon)
- 3/4 teaspoon ground cumin
- 1/2 teaspoon granulated sugar
Peppers:
- 2 jalapeño peppers, seeds, stem, and membranes removed (adjust for spice level)
Citrus:
- Juice from 2 1/2 limes (freshly squeezed is best, but jarred lime juice will work)
Instructions
- Prepare the Ingredients:
Begin by gathering all your ingredients. Ensure the tomatoes are well-drained, cilantro is chopped, and jalapeños are deseeded and cleaned of membranes. This will help control the consistency and ensure a balanced flavor. - Blend the Ingredients:
Place the whole peeled tomatoes, cilantro, white onion, jalapeño peppers, garlic, kosher salt, lime juice, ground cumin, and granulated sugar in a blender or food processor. Pulse the mixture 12–18 times to achieve your desired consistency—whether chunky or smooth, it’s up to you! - Taste & Adjust:
Taste your salsa and adjust the seasoning as needed. You can add more salt, lime juice, or jalapeño if you prefer a zestier or spicier salsa. - Refrigerate:
Transfer the salsa to an airtight container and refrigerate. For the best results, allow the salsa to chill for at least one hour. The flavors deepen and meld beautifully after 24 hours.
Notes
- Tomato Choices: If using fresh tomatoes, try to use ripe and juicy ones for optimal flavor. Roma or vine-ripened tomatoes are excellent options.
- Spice Level Adjustment: For a spicier salsa, leave some seeds in the jalapeños or add a serrano pepper.
- Storage Tip: Store the salsa in an airtight container in the fridge for up to 5 days. Avoid freezing as it might alter the texture.
- Serving Ideas: Serve with tortilla chips as a snack, or use it as a topping for tacos, burritos, grilled meats, or eggs.
Nutrition
- Serving Size: ½ cup
- Calories: 35
- Sugar: 3g
- Sodium: 230mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
