Blender Salsa

This blender salsa is so easy to make and so delicious! If you have 5 minutes you can make this salsa and it tastes great!

I personally could drink this salsa or eat my weight in chips and this salsa. In fact, I promptly devoured the bowl of salsa pictured here immediately after photographing it. Just one taste and the bowl is a goner if I am around.

A lot of times salsas take a day or two to become their best and have all the flavors blend together just perfectly. While this salsa definitely gets better the longer it sits, I love that all the flavors instantly blend and it’s delicious immediately.

This salsa can be made to any heat preference by adjusting the peppers added. For a mild salsa you can use a Anaheim chili pepper with no seeds, for a little more heat you can use a jalapeno with the seeds removed, more heat you can add 2 deseeded jalapenos, for spicy, add a whole jalapeno, for extra hot add two jalapenos. It’s completely adaptable.

I personally love it with 2 deseeded jalapenos so it has a little kick but isn’t too spicy.

This salsa will store in your refrigerator for about 1-2 weeks. The lime juice in this recipe helps to preserve the tomatoes and peppers a little. You can also freeze this salsa because everything is already blended you won’t notice the softening of the onions, peppers and tomatoes when they defrost and it tastes great.

What you need to make this blender salsa:

Makes ~ 40 ounces

• 2 pounds tomatoes
• 1 small onion – red, white or yellow
• 4 cloves garlic
• 1 large bell pepper – any color
• 1-2 jalapenos or chilies – depending on heat preference, deseeded or seeds left in
• 1/2 cup fresh cilantro or 1 tablespoon dried cilantro
• 1/4 cup fresh lime juice – about 2 limes juiced
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

1. Add tomatoes, onion, garlic, bell peppers, jalapeno or chilies, fresh cilantro, lime juice, salt and sugar to a blender or food processor and pulse a few times until all ingredients are chunky or blended depending on salsa consistency preference.
2. Note that If tomatoes are super juicy and salsa is too runny, you can pour salsa through a fine mesh strainer to remove any excess juice or to reach your desired salsa consistency.
3. Enjoy immediately or store in the refrigerator for 1-2 week or freeze for ~6-8 months.

Print

Blender Salsa

This blender salsa is so easy to make and so delicious! If you have 5 minutes you can make this salsa and it tastes great!

Course Dinner, Sauce, Side Dish, Vegetable

Cuisine Dinner, Mexican, Salsa, Sauce, Side dish, texmex

Keyword Dinner, Mexican, Salsa, side dish, snack, Tomatoes

Prep Time 5 minutes minutes

Servings 40 ounces

Ingredients

• 2 pounds tomatoes
• 1 small onion – red white or yellow
• 4 cloves garlic
• 1 large bell pepper – any color
• 1-2 jalapenos or chilies – depending on heat preference deseeded or seeds left in
• 1/2 cup fresh cilantro or 1 tablespoon dried cilantro
• 1/4 cup fresh lime juice – about 2 limes juiced
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

• Add tomatoes, onion, garlic, bell peppers, jalapeno or chilies, fresh cilantro, lime juice, salt and sugar to a blender or food processor and pulse a few times until all ingredients are chunky or blended depending on salsa consistency preference.
• Note that If tomatoes are super juicy and salsa is too runny, you can pour salsa through a fine mesh strainer to remove any excess juice or to reach your desired salsa consistency.
• Enjoy immediately or store in the refrigerator for 1-2 week or freeze for ~6-8 months.