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.

Easy Homemade Blender Salsa Recipe

Name: Easy Homemade Blender Salsa Recipe
Prep time: 5 min
Cook time: PT-484958H32M10S
Total time: 5 min
Cuisine: Mexican
Ingredients: 56 ounces (2 cans) whole, peeled tomatoes, drained (San Marzanos preferred; fresh tomatoes work well, no need to peel); 1 cup fresh cilantro leaves, roughly chopped (substitute with parsley if desired); ½ 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); 1½ teaspoons kosher salt (or coarse sea salt; if using table salt, use ½ teaspoon); ¾ teaspoon ground cumin; ½ teaspoon granulated sugar; 2 jalapeño peppers, seeds, stem, and membranes removed (adjust for spice level); Juice from 2½ limes (freshly squeezed is best, but jarred lime juice will work)

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

Units Scale

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)

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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