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The quickest, most delicious blender salsa recipe ever. This restaurant-style blender salsa takes just 5 minutes to whip up, and it’s so so good. Serve it with chips or use it anywhere salsa is called for. Everyone is going to LOVE this!
I have a confession to make.
I have a borderline inappropriate love for salsa. There; I said it.
Promise, if there is a will, there is a way. I will sneak salsa into almost ANYTHING. Okay, not like dessert or anything, because that’s just weird.But pretty much everything else. I’ve used it as dressing on a salad. Healthier, and so much tastier than salad dressing. And just plain old, gosh-darn good. I almost always have to have blender salsa with scrambled eggs in the morning — yuh huh.
I scramble the eggs up in a skillet. Then toss in some crushed up tortilla chips (just like a tablespoon or two or three) and some cheese and let it all melt. Put all of that on a warm tortilla and top with a couple of tablespoons of homemade blender salsa. That’s it. <– It’s basicallymigasshoved into tortillas. You’ve got to try it. It is seriously the best breakfast taco of your life. If I could, I would eat this for every meal of the day.
No joke!
Making homemade salsa isn’t tricky; however, if you’re like me and like a nicely balanced red salsa, it’s important to get the proportions right. Like any other recipe, making salsa is all about balance. Too much lime juice and it’s too tart, too many spices and you can’t taste the tomatoes. Too much garlic, and you would be scaring away an army of vampires for life.
But salsa isn’t the only thing I love whipping up quickly. Homemade Pico de Gallo (recipe coming soon), salsa verde, slow cooker queso, chili cheese dip, and guacamole salsa are just some of the other homemade dips I like to add to my Cinco de Mayo menu or Saturday nights for game night.
Ingredients to make blender salsa in 5 minutes:
- tomatoes
- Jalapeños
- Lime juice
- White onions
- Cilantro
- Diced green chilies
- Garlic
- Sugar/ salt
- Spices
How to make the best blender salsa:
Making blender salsa is the easiest thing ever!
- You don’t have to mince any veggies; just a rough chop does the trick.
- Toss it all into the blender along with the spices and pulse until the veggies breakdown.
What type of tomatoes work best for this recipe?
I prefer to use diced fire-roasted canned tomatoes. I know that not everyone loves the taste of canned tomatoes, but I find that the canned tomatoes have that perfect texture for a good homemade salsa. You’re welcome to use fresh tomatoes and then grill them on your own or roast them in the oven. However, I find that using fresh tomatoes doesn’t yieldthat same taste and texture for me as the canned tomatoes, but it’s an option if you’d like to use it.
Do you drain the canned tomatoes?
It’s entirely up to you. If you prefer a more liquidy salsa, I suggest using one can undrained and then draining the other can. I prefer a thicker salsa, one that won’t make my chip soggy, so I like draining both cans of tomatoes (and even the diced green chilies) before adding them to the blender.
Can you use a food processor instead of a blender?
Yes, you can! If you don’t have a blender, don’t worry, this is just as easy to make in your food processor. Just add all the ingredients into the food processor and be sure to use the pulse setting. That way, you get to control the texture.
Tips to make the best restaurant-style blender salsa:
- Make sure all your ingredients are fresh! Check the expiration date on your cumin, oregano, and chili powder if you don’t cook with these spices often! Trust me; it makes a big difference in terms of flavor.
- Pulse the salsa, don’t puree. So important I had to say it twice! Pulsing creates that perfectly minced texture without causing the salsa to turn into Picante sauce!
- Let it chill. I learned this when I was testing my Pico de Gallo recipe. The tomatoes need a chance to hang out with the salt, onions, and garlic to make the most flavorful salsa! Ten minutes does the trick, 20-30 minutes is even better!
Other Cinco De Mayo recipes to try:
- elotes (Mexican street corn)
- chicken tortilla soup
- Mexican street corn salad
- Mexican shrimp stuffed avocados
- Street corn chicken tacos
- Chicken Carnitas
- Mexican fruit salad
- Black bean soup
- Homemade taco seasoning
- The best fajitas
- Chicken street tacos
- Sopapilla cheesecake bars
- Mexican chili
Yield: ~ 5 ½ cups
5-Minute Restaurant-Style Blender Salsa
Prep Time5 minutes
Total Time5 minutes
The quickest, most delicious blender salsa recipe ever. This restaurant style salsa takes just 5 minutes to whip up and it's so so good. Serve it with chips or use it anywhere salsa is called for. Everyone is going to LOVE this!
Ingredients
- 1 (28-ounce) can fire roasted tomatoes, drained for a chunkier salsa
- 1 jalapeño, ribs and seeds removed
- 1 lime, juiced (2 ½ - 3 tablespoons)
- 1 small white onion, cut into chunks
- ½ bunch fresh cilantro
- 1 (4-ounce) can diced green chilies, drained
- 3 cloves fresh garlic
- 2 teaspoons sugar (use less or omit if you wish)
- 1½ teaspoon cumin powder
- ½ teaspoon EACH: salt, oregano, AND chili powder (omit for milder salsa)
Instructions
- Pulse ingredients together in a food processor or blender until you reach desired consistency. Adjust seasonings to taste. Allow the salsa to sit for 10-30 minutes before serving.
Notes
Serve fire roasted salsa fresh from the blender or place in a sealed container and refrigerate for up to 3 days. I love storing it in my weck jars
Make sure to purchase fire roasted tomatoes that do not contain any seasonings. Some stores sell 'salsa style' fire roasted tomatoes. Those already contain salt and that's why I've listed only ½ teaspoon. If you'res doesn't contain salt, feel free to up the salt to your taste!
Have you made this recipe?
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!
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FAQs
If you don't own a food processor, then don't fret–you can still make excellent salsa by using your blender. Just make sure to pulse your ingredients instead of blending to achieve that yummy salsa texture. You may get a smoother, more liquid salsa with your blender, but still delicious and full of flavor.
How do you make jarred salsa taste better? ›
At the very least, a little fresh lime juice and some minced cilantro can wake up even the sleepiest of salsas, ushering back in the flavor of just-squeezed citrus and herbs that taste like they came from a living plant. Beyond that, a crunchy raw vegetable or two never hurts.
How to can salsa in glass jars? ›
Once the salsa is ready, pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner.
Why is restaurant salsa so much better? ›
Restaurants have ingredients delivered fresh daily from highly specific purveyors, giving them access to the freshest and best quality of even the most obscure ingredients.
Can I use a blender instead of a food processor for salsa? ›
If you don't have a food processor, you can definitely use a blender instead, or feel free to chop everything by hand. It helps to mince the ingredients so the flavors combine really well.
Should I cook my salsa after blending? ›
Once the salsa is blended, you are going to fry it in 2 tablespoons of hot cooking oil. To fry it you just pour it into the hot oil. This step is important to develop the flavor of the salsa and helps bind it. Don't skip it.
Why does restaurant salsa taste different? ›
Salsa recipes have specific spice and ingredient proportions executed in an almost formulaic manner. Furthermore, many Mexican restaurants are either owned by Mexican families or run by Mexican chefs who rely on both generational and cultural knowledge to create the most authentic salsas.
What gives salsa more flavor? ›
Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors. 3. Layer in flavor, color, and texture with bell peppers, jicama, radishes, fresh corn kernels, avocado, or black beans.
Why does my homemade salsa taste watery? ›
After the salsa sits—more on that in a moment—the tomatoes will break down. If you didn't remove the seeds, they will make the salsa extra watery, with a pool of vaguely tomato-flavored liquid at the bottom of your bowl. Nobody wants to scoop vaguely tomato-flavored liquid onto a chip.
Do I need to peel tomatoes for salsa? ›
You don't have to, but you could
Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.
An open jar of store-bought salsa lasts about 2–4 weeks in the fridge, but you should always check for signs of mold, fuzz, funky smells, and any other signs that something is awry before diving in. If you make your own salsa, it'll stay good for just five to seven days in the fridge.
What are the best tomatoes for salsa? ›
Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.
What's the difference between restaurant-style salsa and regular salsa? ›
Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. This is no place for big chunks of tomatoes, man.
Is it cheaper to buy or make salsa? ›
If you have a garden that can provide you some or all of the ingredients in the recipe, your salsa is going to be less expensive whether you can it or not. For example, pulling just the tomatoes and a bell pepper from one's own garden drops the price of ingredients by about half. Plus, your salsa will taste better.
Are fresh or canned tomatoes better for salsa? ›
While fresh tomatoes make great pico de gallo, you gotta go with canned tomatoes if you want that true restaurant salsa flavor.
What is the best appliance to make salsa? ›
We like models, such as the KitchenAid 3.5-Cup Food Processor and the Cuisinart Mini-Prep Plus, so much because they have multiple speeds, which allows for a bit more control and precision when you're chopping and grinding.
Why use food processor instead of blender? ›
What are the Differences Between a Food Processor and Blender? Blenders usually have one blade, tall jars and are typically used for wetter recipes. Food processors, on the other hand, usually have multiple blades and wide work bowls and can usually shred and slice in addition to pureeing.
Does a food processor blend better than a blender? ›
a blender is better than a food processor at handling anything liquidy, like smoothies, as well as puréeing soupy or saucy items. Blenders perform best with at least a little liquid to get things going. Blenders are also more efficient than food processors at getting food incredibly smooth.
Do I need a food processor or can I use a blender? ›
The blender is a food processor's close relative in the kitchen and makes a great food processor substitute for a few tasks. These two countertop appliances are sometimes interchangeable for things like emulsifying and pureeing, but a blender can more thoroughly break down foods for ultra smooth results.
