Blender Salsa turns fresh ingredients into a flavorful homemade dip with almost no chopping. You can easily adjust the heat to your taste, making it perfect for chips, tacos, nachos, or adding fresh flavor to everyday meals.
Recipe Highlights: Blender Salsa
- Flavor: Bright, fresh tomatoes with citrus, herbs, garlic, and spice from the peppers.
- Why Make It: No need to cook, roast, or peel; everything goes straight into the blender.
- Skill Level: Beginner-friendly recipe that anyone with a blender can make.
- Serving: Great served with tortilla chips, tacos, fajitas, burritos, eggs, grilled chicken, and fish.
Total Time: 15 Mins Servings: 8 Tools: Blender
Ingredients Notes
- Roma Tomatoes: Romas produce thicker salsa with less excess liquid. Very ripe tomatoes have the best flavor.
- Lime Juice: Fresh lime juice brightens and preserves freshness.
- Peppers: Jalapenos add plenty of dresh pepper flavor, while serrano peppers add a brighter, slightly hotter flavor. To reduce the heat, remove the seeds from both kinds of peppers or reduce the amount you use.
- Cilantro: Adds classic peppery flavor. Reduce if cilantro isn’t your favorite flavor, but don’t completely omit it.
- Minced Garlic: Fresh garlic tastes the best, but in a pinch jarred garlic can work.
How to Make Blender Salsa
- Roughly chop ingredients and add to the blender (full recipe below).
- Blend until it reaches your desired consistency.
Keeping Salsa Fresh
- Refrigerate in an airtight container for up to 5 days. Stir before serving.
- Freeze for up to 3 months. Thaw overnight in the fridge and stir well before serving.
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Blender Salsa
Equipment
Ingredients
- 2 pounds Roma tomatoes
- 5 Tablespoons lime juice
- 1 medium yellow onion
- 4 ounces fresh serrano peppers
- 3 jalapenos with all seeds for hot and spicy salsa
- ⅓ cup cilantro
- 1 Tablespoon minced garlic
- 1 Tablespoon cumin
- 1 Tablespoon salt
- 3 teaspoons granulated sugar
Instructions
- To the blender, add tomatoes, lime juice, onions, serranos, jalapenos, cilantro, garlic, cumin, salt, and sugar.
- Blend on medium or high for 30 seconds or until well blended and reaches the desired consistency.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Use an 8-cup blender for this recipe.
- Freeze the salsa in an airtight container for up to 3 months.
- For a milder salsa, use fewer jalapeños and replace the jalapeños and serrano peppers with a green pepper of your choice.
- Taste the salsa before removing it from the blender and adjust the seasonings or sugar to your liking.
- For the best flavor, chill the salsa in the refrigerator for at least 8 hours. It can also be enjoyed right after blending.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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