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Easy Homemade Salsa in bowl with tortilla chips on plate

Restaurant Style Blender Salsa

This easy restaurant-style blender salsa is easy to whip from from just a few healthy, fresh ingredients. It's great for dipping or to use in any Mexican recipes.

Course Appetizer
Cuisine Mexican
Keyword Blender Salsa
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 cups
Author Regina

Ingredients

  • 28 oz (800 gr) ripe fresh tomatoes cut into quarters (or canned tomatoes)
  • 1 small red onion chopped (about 3/4 cup worth)
  • 1-2 jalapeño peppers de-stemmed, diced (remove seeds and white ribs for mild salsa, leave some or all for medium or hot salsa)
  • 4 garlic cloves chopped
  • 3 tablespoons lime juice from 2-3 limes
  • 1.5 teaspoons cumin
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon coconut sugar
  • 5-7 sprigs of cilantro pick off leaves (yields about 1/4 cup worth) and finely chop the stems)

Instructions

  1. Prepare the homemade salsa ingredients by cutting the tomatoes into quarters, if using ripe fresh tomatoes. Canned tomatoes can be used whole.

  2. Chop the onion and garlic. De-stem and dice jalapeños; remove seeds and white ribs for desired heat level. Keep in mind that you can always add more heat, but salvaging too hot salsa requires more creativity. So keep seeds/ribs to side and blend in later, if you want more heat.

  3. Pick the leaves off the cilantro sprigs. You can add the leaves whole but the stems won't blend up as well, so chop them finely.

  4. Add all ingredients to a high speed blender and pulse until the salsa reaches desired consistency. You can blend the salsa until it is completely smooth or leave it a little chunky, like I do.
  5. Taste the blender salsa and adjust to taste by adding a little more lime juice, cumin, salt, sugar, or jalapeño seeds for heat and blend again to incorporate.
  6. Cover the salsa and place in the fridge for at least 30 minutes for flavors to meld.
  7. If you want a thicker salsa, you can also drain off some of the liquid through a fine mesh sieve.