This delicious and easy salsa is conveniently made in the blender! It’s our go-to recipe for Mexican-themed dinners and crunchy tortilla chips.
As you’ve probably noticed, my family and I love Mexican food!
I make it at least twice a week, and this is the salsa recipe we enjoy using.
What’s great about this recipe is not only does everyone love it, but it doesn’t hurt my husband’s stomach, unlike store-bought varieties.
Jade and Natalie also agree that the taste is superior to anything we’ve bought from the store (Sam and Miki are too young to weigh in).
For convenience’s sake, I use canned tomatoes, but the rest is made with fresh ingredients. I’m hoping to also post a fresh tomato version in the near future!
Ingredients and substitutions
- Canned tomatoes – I use organic diced tomatoes from Natural Grocers. I prefer these over the fire-roasted, but either will work.
- Red onion
- Garlic
- Jalapeno – The amount used will depend on the level of spicy-ness you desire. I’m a bit wimpy and generally use about 1/2 of a large jalapeno.
- Lime juice
- Cilantro
- Sea salt
Recipe steps
The great part about this recipe is how easy it is to customize. Like a lot of garlic? Add more! Prefer it to be more acidic? Throw in a bit more lime juice!
The recipe below is my general favorite way to make salsa, but you can change amounts as you desire.
The first step is to process your onion, garlic, and jalapeno down to small bits. I’m using a Vitamix, but I’ve also used this small food processor, which works very well.
Next, add in the tomatoes. If you prefer a thicker salsa, discard some of the liquid off the top of the can. I generally pour off a couple of tablespoons.
Finally, add in a handful of cilantro and a big pinch of salt to taste. I like A LOT of cilantro, so beware!
Recipe variations
This recipe could be modified in a number of delicious ways, including:
- Use fire-roasted tomatoes instead of the regular variety.
- Use roasted garlic instead of raw garlic.
- Lemon juice in lieu of lime
- Add in a little bit of cumin for a smoky taste.
Try this salsa with some of my favorite Mexican recipes, like these Oven-Baked Quesadillas or a cheese crisp made with some homemade tortillas!
Recipe notes
Be sure to blend this on low, as blending on high will puree the mix and omit any chunky-ness. Blending on high also incorporates too much air.
I use about 1/4 teaspoon of salt, total. Tomatoes are naturally high in sodium, so adjust this to your preference.
Easy Blender Salsa
Ingredients
- ¼ medium red onion
- 2 garlic cloves
- ½ – 1 jalapeno with seeds as desired for heat
- 1 15-ounce can organic diced tomatoes
- ½ lime juiced
- ⅓ cup cilantro
- salt to taste
Instructions
- Add the onion, garlic, and jalapeno (I use 1/2 jalapeno with seeds) to a blender.
- Run the blender on low just long enough to mince the vegetables.
- Next, add in the tomatoes and cilantro. If you prefer a thicker salsa, discard some of the juice from the top of the can.
- Blend on low to incorporate. Don't blend on high or you'll end up with seasoned tomato juice!
- Taste your salsa for seasoning and adjust as desired.
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
