Get restaurant-style salsa made in minutes at home with this CRAZY easy blender salsa recipe! You’ll never want store-bought jars again!
Let’s put the “fun” in Latin food with some Queso Fundido to have with our salsa. This creamy, spicy, sausage-filled cheese dip is another fun way to eat tortilla chips and comes together quickly. I usually order it at Mexican restaurants while everyone else eats chips and salsa!
Making homemade salsa using a few shortcuts won’t take away from the flavor. But it will save you time, which is just as important as flavor to me. You will have this salsa done in under five minutes from start to finish and you will probably run out just as fast!
This salsa is great for a variety of recipes. You can use it in dishes that have salsa as an ingredient listed. Or spoon some salsa on top of just about anything with yummy Latin flavors.
Why We Love Easy Homemade Salsa
Saving time and dishes in the kitchen is always a win, right?! I think so. That’s why I found a few ways to trim some of the prep work of making delicious salsa at home. And it’s just as good as my favorite Mexican restaurant.
To start with, blender salsa is much faster get everything small enough to get a little bit of each ingredient in every bite. That’s what the best salsa has, a perfect mix of flavors no matter how far into the bowl you are.
I like smoother salsa, without large pieces which resemble pico de gallo. That way when my chip goes in I get tiny pieces of peppers and tomato instead of big chunks. The blender makes smooth salsa super easy and super fast.
If you like bigger pieces or chunky salsa just pulse the ingredients instead of blending all the way. You’ll still save a ton of time and energy. Just make sure you make your margaritas first so you can sip from one hand while pressing a button with the other!
Ingredients
Peeled Tomatoes: Salsa is based on tomatoes and we want to make sure we have plenty. You could also use fresh diced Roma tomatoes, but I’m all about saving prep time and eating salsa ASAP!
Cilantro: Not only does it make your salsa more colorful, but it also adds a unique flavor to the salsa. If you don’t like cilantro, you can 100% skip adding it in.
Peppers:Â This salsa uses both jalapeno and chipotle peppers. I like the smoky flavor from the chipotle, but if you want a more traditional flavor, you can stick with jalapeno only.
Lime Juice: Kick it up a notch by adding a little tanginess to your salsa and really embracing the Latin flavor palette.
How to Make Salsa
STEP 1 Add the salsa ingredients into a blender or food processer. Secure the lid in place.
STEP 2 Pulse the salsa to whatever level of chunkiness you desire. Pulsing for a couple of seconds for chunky, a few more seconds for smooth
SERVE with crisp tortilla chips. Want to try something amazing? Mix some of the salsa into refried beans or mashed black beans to make spicy bean dip.
Tips & Tricks
- This salsa has a slight kick but it is not overwhelming. The chipotle adds a lovely smoked flavor to the salsa.
- If you want a more mild salsa, leave out the jalapeno, or the chipotle, or both
- This makes quite a bit, perfect for a crowd. Store leftovers in the fridge in an airtight container for up to 5 days. It also does well frozen up to 3 months.
Can you freeze salsa?
Yes, you can freeze salsa in an airtight container for up to three months. It won’t be the same consistency when it thaws and won’t have the same flavors, it might be watered down some. You also want to make sure to leave at least an inch of open space at the top of the container. This will allow for the water in the salsa to expand when it freezes.
How long does salsa last in the refrigerator?
You can keep fresh salsa in an airtight container in the refrigerator for five to seven days.
More delicious Mexican-inspired recipes
- Baked Beef Taquitos
- Cuervo and Tecate Slow Cooker Carnitas
- Margarita Tequila Jello Shots
- Mango & Shrimp Quesadillas
- Slow Cooker Pork Tinga
- Easy Seasoned Chicken Tacos
- Pork Chilaquiles
You’re gonna love how easy homemade salsa is and never want to buy it in a jar again! (The freshness is on a whole different level!). Let me know what you thought in the comments. I want to hear all about how you made it unique for your own batch!
Restaurant-Style Blender Salsa Recipe
Equipment
Ingredients
- 28 ounces canned peeled tomatoes with their juice
- ½ cup cilantro roughly chopped, packed
- 1 small sweet onion rough chopped
- 1 small jalapeno stem and seeds removed
- 1 clove garlic
- 1 chipotle pepper in adobo (optional)
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 1 teaspoon ground cumin
- ½ teaspoon granulated sugar
- ½ teaspoon salt
Instructions
- Place the tomatoes, cilantro, onion, jalapeno, garlic, chipotle, lime juice, cumin, sugar, and salt into a blender or food processor. Blend until smooth or to your desired chunkiness. Taste and adjust seasoning if needed.
- Pour the salsa into an airtight container and chill in the fridge for at least 30 minutes to let the flavors combine. (You can eat this salsa right away, but it's so much better if you can wait.)
Notes
- This salsa has a slight kick but it is not overwhelming. The chipotle adds a lovely smoked flavor to this salsa.
- If you want a more mild salsa, leave out the jalapeno, or the chipotle, or both.
- This makes quite a bit, perfect for a crowd. Store leftovers in the fridge in an airtight container for up to 5 days. It also does well frozen up to 3 months.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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