Blender Salsa (Restaurant Style Salsa)
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.
Servings: 2 cups
Calories: 22kcal
Equipment
- latex gloves optional for seeding peppers
- 7-cup food processor or immersion blender
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.
Video
Notes
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.
Serve this salsa next to a bowl of guacamole with tortilla chips or scoop it over your favorite Mexican entrees.
Nutrition
Serving: 0.25cup | Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg