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This Blender Salsa recipe has all the goodness of restaurant salsa in only 5 minutes and uses simple grocery ingredients. Use fresh or canned tomatoes and any blending appliance for this easy salsa recipe.
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We all know there's nothing like fresh pico de gallo summer salsa when garden tomatoes are abundant. But blender salsa saves us ALL twelve months of the year because you can use fresh OR canned tomatoes.
This no-frills, 5-minute salsa recipe requires NO cooking and satisfies like restaurant salsa. It's great to serve with tortilla chips and it's a must-have condiment on chicken burrito bowls, nachos, totchos, taco pasta, taco meat, and veggie enchiladas.
Even at the last minute, you can make a snack bar with this quick blender salsa and my ten minute refried black beans. It's always a hit for neighborhood pop-up parties and a must-have salsa for every Cinco de Mayo feast!
What I love about this recipe
- Made with fresh tomatoes or canned tomatoes.
- It's a budget-friendly version of restaurant salsa.
- Use any blender such as Vitamix, Nutribullet, Ninja, or stick blender; or use a food processor like I did in the photos you see for this recipe.
- Blender salsa diet-approved for vegan, vegetarian, gluten-free, and paleo diets.
What you'll need
Ingredient amounts are listed in recipe card below.
- tomatoes - Use canned tomatoes OR fresh tomatoes for blender salsa.
- onion - I prefer red onions for restaurant style salsa, but you can use what you have on hand.
- cilantro and lime - These are key ingredients in fresh Mexican salsa, so make sure to buy them fresh.
- jalapeño pepper - Or Serrano pepper if you like more heat.
- fresh garlic - Restaurant style salsa can be delicious with or without fresh garlic, but I always say go for the garlic!
- cumin - It's super convenient and more common to buy ground cumin, but you can buy cumin seed and grind it yourself with a spice grinder or mortar and pestle. Either way, don't skip this important ingredient.
- salt and pepper - Adjust to your liking after the salsa has been blended.
How to make blender salsa
Place canned tomatoes (or fresh), onions, jalapeño peppers, cilantro, garlic, and cumin into a blender, food processor, or tall container (if using stick blender).
Pulse the blender (or food processor) until ingredients are well-combined. Add salt and black pepper, to taste.
Refrigerate blender salsa 3-7 days in an airtight container. Serve chilled.
Recipe tips
- When using canned tomatoes, I recommend the reduced sodium variety because it gives you the option to adjust salt to your liking.
- I also recommend unseasoned or unflavored canned tomatoes so you can flavor them specifically to your liking.
- When making blender salsa with fresh tomatoes, it's helpful to remove the juice. Do this by cutting the tomato and squeezing out any excess liquid along with the seeds.
- To adjust the spiciness of blender salsa, I recommend starting with a small amount of jalapeño or serrano pepper and adjusting it to taste once the salsa is made.
How long does blender salsa last?
Blender salsa can last up to 7 days. It depends on ingredient freshness and how airtight your containers are. My favorite food storage containers offer optimal freshness which means less air exposure and fresher salsa for a longer time. This salsa is so good though, it's gets devoured in about two days.
Can you freeze blender salsa?
Yes, if it's made from canned tomatoes (not fresh)! In fact, I almost always have blender salsa in my freezer. It's so convenient for weeknight dinners and impromptu gatherings. To freeze, transfer salsa to your favorite freezer-safe storage packaging and freeze up to 3 months. To thaw, transfer salsa to the refrigerator for an eight hour nap, then serve.
More salsa recipes
- Classic Pico de Gallo (Salsa Fresca)
- Black Bean and Corn Salsa
- Fresh Peach Salsa Recipe
- Mango Avocado Salsa
📖 Recipe
Blender Salsa (Restaurant Style Salsa)
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 (14.5-ounce can) Diced Tomatoes, don't drain
- ¼ small Red Onion, about ⅓ cup coarsely chopped
- ¼ cup Cilantro
- 1 Lime, zested and juiced
- 1 Jalapeno Pepper (or Serrano Pepper), seeded and coarsely chopped
- 2 cloves Garlic, coarsely chopped
- ¼ teaspoon Ground Cumin
- Salt, to taste
- Black Pepper, to taste
Instructions
- Place TOMATOES, ONIONS, CILANTRO, LIME, JALAPENO, GARLIC, CUMIN, SALT, and PEPPER in a food processor or blender.*If using a stick blender, place everything in a tall-sided container to avoid splattering.
- Blend or pulse ingredients just until combined and the texture is to your liking. Do not overblend.
- Serve immediately or refrigerate in an airtight container up to 5 days.
Recipe Notes
Equipment
- latex gloves optional for seeding peppers
- 7-cup food processor or immersion blender
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Deirdre says
This hands down has to be THE best quick salsa!! I make my own usually but a few weeks ago decided to look at some recipes. Going to an event today and everyone asked me to bring "the really good salsa"!!
Traci says
This makes my day!! I’m so glad it was a hit! And how fun that it’s now known as “the really good salsa” at your events! Thanks so much for sharing! xoxo
Tabitha says
Great recipe! I have some corn chips I need to use up, but ran out of salsa. I didn't have jalapenos, so I used one of the habaneros I do have. The salsa came out great!
I may use it in breakfast tacos tomorrow... if it's not all gone by then. 😉
Thanks so much for sharing this recipe!
Traci Antonovich says
Love hearing this—and I love that habanero add! Perfect for breakfast tacos. We do that too! Thanks for sharing your feedback. xoxo
Kayli P says
Reminds me of the brand Mateo’s salsa! Highly recommend!
Traci says
Ohhh they're a great brand. Thanks for the compliment 😉
Jojo says
Are you able to use this salsa and can it ? Thank you 🙂
Traci says
Hmmm, I haven’t tested that, so I honestly can't offer a recommendation. But, since this recipe uses canned tomatoes and only takes a few minutes, I usually whip it up on the spot. Let me know if you have any more questions. Thanks and enjoy!
Linda Tucker says
Can this restaurant salsa be canned?
Traci says
Hi Linda, I have never dont it, so I don't have advice for you. But since it's made with canned tomatoes, it only takes 5 minutes to whip up at the last minute anytime you need it. Hope you enjoy!
Sally says
Very good recipe! I like it hot so I add small can hot diced chilis and extra cilantro. I also use chipotle petite diced tomatoes which really enhances the flavor. Comes together quickly and it’s delicious!
Traci says
That sounds like perfection to me 🙂 I'm glad you're enjoying my recipe and thanks for this feedback! xoxo
Megan says
Very easy and so good. If you want a little more kick just add another Jalapeño. Definitely will be making this again.
Traci says
I’m so glad you enjoyed the blender salsa! Adding extra kick is a great tip. Thank you for sharing, and I’m thrilled it’ll be part of your recipe rotation! xoxo
K says
Great recipe! Made it with 5 boiled and peeled tomatoes and it was so good! My one year old loved it !
Traci says
Yay!! Thank you so much for trying my recipe. I love your modification and am thrilled to hear you and your little one loved it! Enjoy! xoxo
Jackie says
This is excellent! I used green onions instead. So tasty! This is going in the recipe binder. Thx
Traci says
Yay! I'm so glad you're enjoying my salsa method. We make it often! Thanks for this feedback. xoxo
Linda says
I made this for the first time to take to a luncheon tomorrow. I really like the taste. The texture and taste is so much better than salsa from the store. Thank you for giving this simple yet tasty recipe.
Traci says
Yay!! I'm so glad you're enjoying it as much as we do! Thank you for bringing my recipe into your kitchen. Appreciate this feedback. Cheers! xoxo
Anne Talovich says
Can I use fresh tomatoes?
Traci says
Sorry I didn't get to this sooner. To answer your question, you can, but the flavor and texture will be different since canned tomatoes are picked and processed at peak ripeness, giving them a more concentrated flavor. If using fresh, I recommend roasting or blanching them first to enhance their sweetness and remove the skins for a smoother consistency. Let me know if you give it a try! 😊
Mary says
This came together like a pink, tomato smoothie in my blender. Too liquidy and we couldn't actually eat it.
Traci says
Awww darn, it sounds like you may have over-blended it 🙁 I'd love to know what kind of tomatoes you used - and what blender model. For good measure, I added "Do not overblend" to the recipe instructions. I hope you won't give up on this one because it has made soooo many people very happy 🙂 I hope to hear back from you. Thanks for your comment!
Cat says
can this be canned ? it's delicious but I have an over abundance of tomatoes, onions, peppers cilantro so can't eat before it goes bad , plus I have more shelf space than freezer space. tyia
Traci says
Hi Cat, sorry I don't have canning instructions for this but it freezes nicely in a freezer-safe container up to 90 days. To serve, thaw overnight in the refrigerator. Let me know if you have more questions. Thanks!
Sean O'Sullivan says
Super delicious and super easy!
Traci says
Yay! So glad you enjoyed it. Thanks for the feedback!
Angie Delisle says
This is my absolute favourite salsa!
Traci says
Yay! I'm so glad to hear you're enjoying it as much as we do! Thanks for sharing your feedback 🙂
Karen Covington says
Made this with my students and loved how simple it was for them to make! I've made it now at home and so much better than something I can buy in the market. We used a can of fire roasted tomatoes. So good!
Traci says
Yay!! I'm so glad you went for it and are enjoying! This salsa is definitely a staple, especially on Mexican night. Thanks for sharing your experience! Cheers!
Sarah says
Have you ever tried it with dried cilantro? I never buy it fresh, but would add a little dried if it works.
Traci says
Hiya! I personally don't use the dried version because the flavor is quite muted compared to fresh cilantro. You're welcome to try it – let me know if you do! Thanks and enjoy 🙂
jojo says
Delicious and easy to make. The family loved it for taco night.
Traci says
I'm so glad everyone enjoyed it! Thanks so much for the feedback 🙂
Tayler Ross says
This is our absolute favorite salsa recipe! We make it all the time!
The Kitchen Girl says
Yayy! So glad to hear it! We do too because it's just too easy. Thanks for the feedback! 🙂
Cynthia says
Love how simple this is! Perfect for any mexican dish or just with chips. Great flavors!
The Kitchen Girl says
Yess! We do both and it always disappears 🙂 Thanks!
Genevieve says
I'm always in need of a good salsa recipe and this one fits the bill! Look so fresh and delcious!
The Kitchen Girl says
Yay! Thanks so much and enjoy 🙂
Angela says
This is my favorite kind of salsa! So smooth and flavorful. I'll be making this all summer long for sure!
The Kitchen Girl says
Yayy! So glad to hear you enjoy it as much as we do 🙂 Thanks!
Anita says
This tastes so much better than store-bought salsa. It seems like a lot of salsa, but we finish it in no time at all. 🙂
The Kitchen Girl says
I totally agree with that sentiment 🙂 It makes 2 cups and we devour it in no time LOL. Thanks and glad you like!
Becci says
Just made this and it tastes delicious! I used fresh tomatoes instead of canned and the taste was great!
The Kitchen Girl says
Awesome, Becci! Yep, fresh tomato salsa is always a winner 🙂 Thanks for the review and I'm glad you enjoyed
Noel Lizotte says
Salsa and chips at the restaurant ... isn't that why we go out for Mexican? I mean, the entree is good, but there's nothing like the salsa!
Now I can make it at home!!
All my recipes are super chunky, this looks like it's right off the table at El Campesino!
Traci Antonovich says
Ahhhh, thanks Noel! I'll take that as the best compliment 🙂