If you’ve ever wished your favorite restaurant salsa could magically appear at home, this Blender Salsa recipe is your answer. It’s zesty, smooth, and bursting with flavor — made in just minutes using simple pantry ingredients.
The first time I made this salsa was on taco night when I realized I forgot to buy the jarred stuff. I tossed tomatoes, onion, lime, and cilantro into my blender, hit “pulse,” and ended up with the best salsa I’d ever tasted. My family now insists it’s better than anything from a jar. It’s fresh, quick, and perfect with chips or my Green Enchiladas Chicken Soup.
Blender Salsa
Ingredients
Equipment
Method
- Place all ingredients in your blender or food processor.
- Pulse 5–10 times for a chunkier salsa or blend longer for a smoother restaurant-style version.
- Add more lime, salt, or jalapeño depending on your flavor preference.
- Pour into a bowl and refrigerate for 30 minutes before serving to let flavors blend.
Nutrition
Notes
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Why You’ll Love Blender Salsa
This salsa has that classic restaurant-style flavor — bright tomato, sharp onion, fresh cilantro, and just enough heat to make it exciting. You can make it chunky or smooth, spicy or mild, and it’s even better the next day.
If you love fast, fresh recipes like my Cranberry Apple Coleslaw or Cabbage Detox Soup, this salsa will be your new go-to.
Ingredients You’ll Need
Base Ingredients:
- 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)
- ½ small white onion, roughly chopped
- 1 clove garlic
- 1 jalapeño pepper, seeded (or keep seeds for extra heat)
- ½ cup fresh cilantro
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon cumin
Optional Add-Ins:
- 1 Roma tomato for extra freshness
- ½ teaspoon sugar (if tomatoes are too acidic)
If you love bold, easy sauces like this, you’ll also adore my Cajun Seafood Alfredo — same punchy flavor, just a creamier style.
How to Make Blender Salsa
Step 1: Add Ingredients to Blender
Place all ingredients in your blender or food processor.
Step 2: Pulse to Desired Consistency
Pulse 5–10 times for a chunkier salsa or blend longer for a smoother restaurant-style version.
Step 3: Taste and Adjust
Add more lime, salt, or jalapeño depending on your flavor preference.
Step 4: Chill and Serve
Pour into a bowl and refrigerate for 30 minutes before serving to let flavors blend.
Serve with tortilla chips, tacos, or drizzle it over my Hearty Pasta Fagioli Soup for a bright, spicy contrast.
Tips for the Best Blender Salsa
- Use canned fire-roasted tomatoes: Adds depth and smoky flavor.
- Adjust spice to taste: Remove seeds for mild or add more jalapeño for heat.
- Chill before serving: Brings out the full flavor.
- Don’t over-blend: A few pulses keep it from turning into soup.
These simple tricks are the same kind of easy wins that make my Creamy Cheesy Potato Soup a household favorite.
How to Store
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in small containers for up to 3 months. Thaw in the fridge overnight before using.
Make Ahead: Make it the day before — it only gets better with time.
Like my Christmas Bread Recipe, this is a perfect make-ahead recipe that keeps beautifully.
Flavor Variations
- Roasted Salsa: Roast tomatoes, onion, and jalapeño before blending.
- Pineapple Salsa: Add ½ cup diced pineapple for a sweet kick.
- Avocado Salsa: Blend in one ripe avocado for creaminess.
- Black Bean Salsa: Stir in ½ cup cooked black beans after blending for texture.
If you enjoy flexible recipes like this, you’ll also love my Loaded Cornbread Casserole — same comfort, endless variations.
Frequently Asked Questions
1. Can I use fresh tomatoes instead of canned?
Yes — about 4 Roma tomatoes work great. Just remove the watery centers.
2. How do I make it spicier?
Add an extra jalapeño or a dash of hot sauce.
3. Can I use a food processor instead of a blender?
Absolutely! It works just as well — just pulse to your liking.
4. How do I thicken it if it’s too watery?
Add a spoonful of tomato paste or blend in a few drained diced tomatoes.
The Final Scoop
This Blender Salsa is everything you love about fresh Mexican-style salsa — zesty, smooth, and made in minutes. It’s fresh enough for a summer barbecue but cozy enough for taco nights at home. Once you taste it, you’ll never go back to store-bought again.
Serve it with tortilla chips, drizzle over tacos, or pair with my Crack Chicken & Rice Soup for a bright pop of flavor on the side.