Get your chips ready, folks, because today we’re talking about blender salsa! Yup, you read that right. In just five minutes and a whirl of your trusty blender, you’ll have a zesty, mouthwatering salsa that’ll be the star of any party—or Netflix binge. No chopping skills required.
Why You Will Love This 5 Minute Salsa
- Time-Saving: Seriously, who has time to dice tomatoes, onions, and peppers? With blender salsa, just toss in your ingredients and blend. It’s a lifesaver on Taco Tuesdays!
- Impress Your Friends: Nothing says “I’m a kitchen wizard” like whipping up your own salsa. Plus, it’s a customizable recipe you can tweak to match your own (or your friends’) heat tolerance.
- Easy Cleanup: One blender, one cutting board, and you’re done. Skip the mess of using multiple knives, bowls, and utensils.
Ready for the easiest recipe of all time? This semi homemade salsa is made in under five minutes and combines canned tomatoes with fresh ingredients. We have been making this for YEARS. It has slowly adapted and changed but always comes back to the basics.
All of the core ingredients are added to your blender, pulsed, and seasoned. Chill to let the flavors blend and serve with your favorite chips. It is really that simple.
Imagine a vibrant burst of tomatoes mingling with the tang of lime juice, while the heat from jalapeños gives you that spicy kick we all secretly crave. The garlic and onion add savory depth, turning each bite into a well-rounded flavor explosion. It’s the sort of experience that store-bought salsa just can’t replicate.
Restaurant Style Salsa Ingredients:
Ok, so I mentioned this recipe is easy. But let’s dive into the ingredients you will need. We are using a blend of pantry staples with fresh produce. Read the entire post, including tips and tricks, for some awesome info on how you can customize this to fit your tastes.
- Canned Tomatoes: You’ll need one can of diced tomatoes, generic brands work here, and one can of Rotel diced tomatoes with chilies. We opt for the original flavor of Rotel, it has the perfect spice level, but you can use any of their options.
- Onion: Yellow is what we have on hand and always use, however my sister swears by white onion. The choice is up to you.
- Garlic: Garlic is king, in my opinion, and in this recipe you will love the addition. I like 3 cloves, but if you prefer more mild flavor you can use less, or more!
- Jalapeno: If you want things spicy, do not scrape out the membrane and seeds. If you want things on the more mild side, scrape the insides before adding to the blender.
- Lime Juice: Fresh is best, but you can find jarred juice that will work too. One or two squeezes, about one whole lime, will give it a nice citrus flavor.
- Cilantro: The one is tricky. We like less but some people like more. I suggest adding a smaller portion and adding more when you get ready to season. Cilantro can be a strong flavor and keep in mind that the flavors in this recipe blend together and become more strong as they sit.
Restaurant Style Blender Salsa
Let’s break down the step by step. One pro tip, the longer this recipe chills the more time the flavors have to meld together. This recipe tastes better with time. I usually make this the day before I plan to serve.
- PREP: Open all of the cans and very roughly chop the vegetables. You won’t need to go crazy since the blender does most of the work.
- BLEND: Combine all of your ingredients into a blender of food processor. Pulse until combined. I find that four or five pulses give us a great consistency.
- TASTE: I always start this recipe with 1/2 teaspoon of salt. Once blended, I give it a quick taste and add up to 1/2 teaspoon more if needed.
- ENJOY: Chill for at least 30 minutes, to give the ingredients time to blend their flavor together, and serve with your favorite chips.
- High-Speed Blender (affiliate): To whip everything into that perfect consistency, from chunky to smooth.
- Cutting Board (affiliate): Just for some minor prep work; we’re talking slicing the lime and halving the tomatoes.
- Sharp Knife (affiliate): You’ll need it for the basic chops—like cutting your lime and removing stems from peppers.
- Airtight Container (affiliate): For storing any leftover salsa, but let’s be real, there probably won’t be any!
Restaurant style salsa is blended down to break up and larger pieces. The other version you will typically see is “chunky salsa.” This recipe falls firmly into the first category. It has bold flavor with no bigger pieces.
Heck yes! It’s quicker, and blending allows the flavors to meld beautifully. Plus, you control the texture.
That’s up to you. Add more or less jalapeño to taste, and don’t forget, keeping the seeds ups the spice factor.
Stored in an airtight container, your homemade blender salsa can stay fresh for up to a week. But good luck making it last that long!
Absolutely, make it your own! Just add these extras after blending so they keep their texture.
Taste as you go! Don’t be shy with the salt, lime juice, or spices to amp up the flavor.
For sure! In fact, letting it sit for a few hours can enhance the flavors. Just store it in the fridge.
Blender Salsa Recipe
- 1 (14.5 oz can) diced tomatoes
- 1 (10 oz can) diced tomatoes with chilies
- 1/2 cup onion chopped
- 3 cloves garlic
- 1 jalapeno seeded and chopped
- Juice of 1 lime
- 1/2-1 teaspoon salt
- small handful cilantro
- Combine all of your ingredients into a blender of food processor.
- Pulse until combined. I find that four or five pulses give us a great consistency.
- Taste your salsa and add additional salt or cumin as needed.
- Chill and serve.
- I like to drain my tomatoes before adding into the blender. This gives you a less watered down salsa but is optional.
- Use a quality blender or food processor.
- Add smaller amounts of cilantro during the first pulse. Taste and add more if needed.
- Remember that this recipe starts to taste more bold the longer it sits. Adding a lot of the powerful flavors in the beginning could lead to a very robust end flavor.