Blender Salsa
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.
Servings: 14
Calories: 16kcal
Ingredients
- 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
Instructions
- 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.
Notes
Red onion is a bit bolder and sweet yellow onion is milder, so go with what suits your taste best.
Storage
This recipe makes approximately 3½ cups of salsa and fits perfectly in a quart size mason jar.
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.
Nutrition
Serving: 0.25cup | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 197mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg