by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Best Blender Salsa is restaurant quality that is made right in your blender! It only takes 5 minutes and is truly the very best out there!Â
Easy Restaurant Style Salsa
There is nothing better than going to a good Mexican restaurant and eating all of the chips and salsa in sight. Fresh homemade salsa is thee best and I especially like making a big batch at home. What is it about chips and salsa that is so good and addicting? I especially love eating salsa with some whole grain chips for a healthy snack. This salsa is perfect and honestly the BEST that I have tried. I have been making it for a while now, but I think I have perfected it and made it the very best. And with a few ingredients, 5 minutes of your time, you will be having all of the chips and salsa that your heart desires!
How do I make blender salsa?
- In a blender or food processor add tomatoes, onions, jalapenos, garlic, cilantro, cumin, salt and lime.
- Pulse until it is as chunky or smooth as you would like. Adjust taste with salt if needed
- Refrigerate for at least 30 minutes to let the flavors blend.
How long can you keep salsa in the fridge?
Store the salsa in an airtight container for up to two weeks in the fridge.
Is it OK to freeze fresh salsa?
It may not look as fresh and perky as fresh salsa, but it can definitely be done. It is a great alternative to canning. There will be some watery liquid after it is thawed but you can drain off the liquid.
More salsa recipes on the blog that you will love:
Best Blender Salsa (5 minutes!)
Ingredients
- 1 (28-ounce) can whole peeled tomatoes with their juices
- 1/2 small red onion coarsely chopped
- 2 jalapenos seeds removed, and coarsely chopped
- 2 garlic cloves
- 1 cup fresh cilantro loosely packed
- 1 teaspoon cumin
- 1 teaspoon salt or to taste
- Juice of one lime
Instructions
- In a blender, or food processor, add tomatoes, onion, jalapenos, garlic, cilantro, cumin, salt and juice of one lime.
- Blend until the salsa is as chunky or smooth as you would like. Taste and add more salt if desired.
- Chill for at least 30 minutes or overnight.
Nutrition
Serves:
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.
What is the serving size on this receipt?
This will serve about 6-8 people. More or less, depending on how much they love salsa! 🙂
This salsa was absolutely delicious, I added a little more spice to mine tho, I was curious how long it will stay good for in a container, in the fridge?
It will last for 5 to 7 days in the refrigerator!
This recipe was good — not too sweet like many blender salsas tend to be. The canned tomato flavor was pretty strong — hoping it tones down a bit while it marinates in the fridge. It also needs a little more heat — perhaps keeping the seeds in 1 of the 2 jalapeno’s. This recipe was super easy/fast to make.
Loved it. Of course, I needed it hotter so I added one serrento, a habanero and a skipped the cilantro (the soap thing) and a whole onion. This is the best salsa I’ve ever had from anywhere. Thanks for the recipe!
Love this salsa! I’ve made it 3 times in the last week. It’s so good I could almost just drink it! I used 1 serrano pepper without seeds. Just my preference.
Westport Seasonings makes a number of very good seasoning blends but one of their best is a salsa seasoning mix. I think if you try it you will not be disappointed.
I have yet to try these recipes but I review many recipes and these appear to be very interesting. I am certain they will prove to be excellent.
We’ve been making Salsa for years, & was surprised that there was no mention of what it is that makes the BEST Salsa…the tomatoes used in it’s construction. Garden grown, ripe & fresh tomatoes are the best..& if you want the absolute best,try useing Heritage Brandywine tomatoes.
Though not as pretty as a Beefsteak, they have better flavor, fewer seeds, & more pulp with less moisture, than the other strains of tomatoes we’ve tried through the years.
This is a great salsa recipe. I live in El Paso, TX, and LOOOOOVE homemade salsa. When I do it, I also add tomatillos and banana peppers for added levels of flavor.
Love seeing your posts. Keep cooking!!!