This easy Blender Salsa recipe creates the most delicious restaurant style salsa in about 5 minutes. You can make this salsa at home any time of year with a short list of easy to stock ingredients.
This recipe is part of my collection of lightning fast appetizer recipes like my Easy Queso Verde and Creamy Tomatillo Avocado Salsa.
If you’ve ever wanted to be able to recreate restaurant style salsa at home, this is the recipe you’ve been looking for.
The flavor and consistency of this Blender Salsa totally reminds me of the kind of salsa we get at Mexican restaurants. You know, that bowl of salsa they set in front of you and you end up having to ask for more chips because there’s just something so irresistible about it? Yes, that’s the stuff!
The fact that it only takes about 5 minutes to make means you can whip up a batch of this easy Blender Salsa as a last minute party appetizer or whenever the craving strikes.
Table of contents
The Secret to the Best Blender Salsa
Using whole canned tomatoes allows you to consistently create delicious salsa regardless of the season. Forget those weak looking fresh tomatoes that are available in the off-season. Instead, just grab a can of whole tomatoes and quickly blend them with a short list of ingredients to create the best salsa!
- Canned tomatoes – I highly recommend you use a can of whole San Marzano tomatoes. These high quality Italian tomatoes are the best choice when tomatoes are the star of the recipe. They’re slightly sweeter and less acidic than regular canned tomatoes.
- Diced green chiles – A small can of diced green chiles adds nice flavor with no chopping needed.
- Onion – Either red onion or milder sweet yellow onion. Red onion is a bit bolder than yellow so go with what suits your taste best.
- Cilantro – For pretty color contrast and great flavor.
- Garlic – I recommend using fresh garlic instead of store-bought minced garlic in recipes that aren’t cooked.
- Jalapeno – Take a nibble of the jalapeno to test the heat level. They are typically quite mild but can surprise me from time to time. I always leave some of the seeds intact to add some heat for my spicy salsa lovers here.
- Seasoning – Cumin, salt, and a little sugar to help balance the acid from the tomatoes.
- Lime juice – The juice from a lime adds that citrus flavor so necessary for any good salsa. It also helps keep the salsa fresh longer.
How to Make Blender Salsa
- Add the canned tomatoes with their juice and all of the remaining ingredients to a blender or food processor.
- Then, just pulse until you reach the desired consistency. It could not be easier!
The salsa is delicious right away but the flavors amp even more as it chills. I recommend using the amount of seasoning listed in the recipe and tasting after it has been refrigerated for an hour or more. At that point you can add additional cilantro or seasoning, if needed.
The blender pictured above is my high powered Ninja blender that comes with a separate food processor bowl. Such a better value than those super high-priced blenders and I absolutely love it (not sponsored, just pure love here).
This recipe makes the perfect amount of salsa to fit in a quart size mason jar. In place of the standard metal lids, I use reusable plastic mason jar lids in assorted colors. They’re great for storing things like salad dressing and salsa and they look cute in the fridge! But, any airtight container will work for storing this salsa in the fridge.
- Refrigerate – Blender Salsa will stay fresh and tasty refrigerated in an airtight container for a week or more. For longer storage, I recommend freezing it.
- Freezing Salsa – This salsa freezes very well. Just transfer as much as you’d like to freeze to a freezer-safe plastic storage bag, press out as much air as possible, and seal. Salsa can be frozen for up to three to four months.
Can I Can Blender Salsa?
You should never attempt to can a salsa recipe that hasn’t been tested for safety. To be canned safely, all recipes require a very specific pH balance from an added acid, like vinegar or citrus juice. This Blender Salsa does not contain enough lime juice to make it a good candidate for canning.
More Easy Appetizer Recipes You’ll Love
- Easy Queso Verde
- Creamy Tomatillo Avocado Salsa
- Easy Corn Salsa (Chipotle Copycat)
- Slow Cooker Chicken Enchilada Dip
- Corn Guacamole
- Black Bean and Corn Salsa
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- 28 ounce can peeled whole tomatoes, undrained (I recommend San Marzano tomatoes)
- 4 ounce can diced green chiles, drained
- ⅓ cup coarsely chopped onion, red or sweet yellow (see notes below)
- ⅓ cup cilantro, packed, or to taste
- 2 cloves garlic
- 1 jalapeno, seeded as desired and coarsely chopped
- ¾ teaspoon cumin, or to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon sugar
- 1 lime, juiced
- Add all of the ingredients to a blender or food processor. Pulse until you get the salsa to the consistency you'd like.
- Transfer salsa to an airtight container and refrigerate salsa for at least an hour or more. After chilling, taste and add additional cilantro or seasoning, if needed.
- Serve with tortilla chips or as a topping for your favorite Mexican entrees.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.