Blender Mexican Salsa Recipe
This Mexican salsa combines peeled tomatoes, fresh cilantro, sweet onion, jalapeño, garlic, and optional smoked chipotle for a balanced, flavorful sauce. Blended to your preferred texture, it offers bright, tangy, and slightly spicy notes, enhanced by cumin, lime juice, sugar, and salt. The salsa can be adjusted for heat level by reducing or omitting the jalapeño or chipotle, making it versatile for different palates. Chilling the salsa before serving deepens the flavors, making it an easy accompaniment for chips, tacos, or grilled dishes.
Ingredients
- 28 oz tomato peeled, with juice
- 1/2 cup cilantro packed, roughly chopped
- 1 sweet onion roughly chopped, small
- 1 jalapeño seeds removed, small
- 1 garlic clove
- 1 chipotle chile in adobo sauce optional
- 1 tbsp lime juice freshly squeezed
- 1 tsp cumin ground
- 1/2 tsp granulated sugar
- 1/2 tsp kosher salt
Instructions
- Place the tomatoes, cilantro, onion, jalapeño, garlic, chipotle, lime juice, cumin, sugar, and salt into a blender or food processor. Blend until smooth or to your desired chunkiness. Taste and adjust seasoning if needed.
- Place into an airtight container and place in the fridge for at least 30 minutes to let the flavors combine.
Notes
- Adjust spice level by omitting or reducing jalapeño and/or chipotle to suit mild preferences.
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freeze salsa in airtight containers for up to 3 months; thaw in the refrigerator before use.
- Let salsa chill at least 30 minutes before serving to allow flavors to meld and develop.
Nutrition Information
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 14
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 156mg | 7% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.