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Blender Salsa: Easy Recipe & Tips for the Best Salsa

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Quick blender salsa with canned tomatoes, onion, garlic, jalapeño, cilantro, and lime. Customize heat level; perfect for chips, tacos, and more!

Ingredients

Scale
  • 1 (28 ounce) can of whole peeled tomatoes, undrained
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, minced
  • 1–2 jalapeños, seeded and roughly chopped (depending on desired heat)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Prep the Tomatoes: Open your can of whole peeled tomatoes. Don’t drain them! That juice is full of flavor. Just dump the whole can, juice and all, into your blender.
  2. Add the Onion and Garlic: Throw in your roughly chopped half onion and minced garlic. Don’t worry about making the onion pieces perfect; the blender will take care of it. I usually just quarter the onion.
  3. Jalapeño Time: Now for the heat! Add your seeded and roughly chopped jalapeño(s). Remember, one jalapeño will give you a mild kick, while two will definitely bring the heat. If you’re unsure, start with one and taste after blending. You can always add more later! Pro Tip: Wear gloves when handling jalapeños, especially if you’re sensitive to chili oils.
  4. Cilantro Power: Add your roughly chopped fresh cilantro. I love cilantro, so I’m generous with it. If you’re not a fan, you can use less or even substitute it with a little bit of fresh parsley.
  5. Lime Juice Boost: Squeeze in the juice of one lime. This adds a bright, tangy flavor that really elevates the salsa. Fresh lime juice is always best!
  6. Spice it Up: Add your ground cumin and salt. The cumin adds a warm, earthy note that complements the other flavors perfectly. Start with 1/2 teaspoon of salt and adjust to taste later.
  7. Optional Sweetener: If your tomatoes are particularly acidic, you can add a pinch of sugar (about 1/4 teaspoon) to balance the flavors. This is totally optional, but I find it helps sometimes.
  8. Pulse it! Place the lid on your blender and pulse it a few times to get things started. I usually do about 3-4 pulses.
  9. Blend Briefly: Now, blend on low speed for just a few seconds. We’re talking 5-10 seconds max. Keep an eye on the consistency. You want it to be mostly blended, but still have some visible chunks of tomato, onion, and cilantro.
  10. Check the Consistency: Stop the blender and check the consistency. If it’s too chunky, blend for a few more seconds. If it’s too smooth, well, you’ll know for next time!
  11. Taste Test: Give your salsa a taste. Does it need more salt? More lime juice? More heat? Now’s the time to adjust.
  12. Adjust Seasoning: If it needs more salt, add a pinch at a time and taste again. If it needs more lime juice, add a squeeze and taste. If you want more heat, you can add a pinch of cayenne pepper or a few drops of hot sauce. Important: Be conservative with the heat! You can always add more, but you can’t take it away.
  13. Chill Out: For the best flavor, chill the salsa in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. You can even make it a day ahead of time!
  14. Serve and Enjoy! Serve your blender salsa with your favorite tortilla chips, tacos, burritos, or anything else that needs a little extra flavor. I also love it on grilled chicken or fish.

Notes

  • For a milder salsa, use one jalapeño or remove the seeds and membranes completely. For a spicier salsa, use two jalapeños or add a pinch of cayenne pepper.
  • If you don’t like cilantro, you can substitute it with a little bit of fresh parsley.
  • For the best flavor, use fresh lime juice.
  • Chilling the salsa for at least 30 minutes allows the flavors to meld together.
  • Salsa will keep in the refrigerator for up to 5 days in an airtight container.

Find it online: https://mmmflavors.com/blender-salsa/