Blender Salsa
User Reviews
4.6
303 reviews
Excellent
-
Prep Time
2 mins
-
Total Time
2 mins
-
Servings
20 servings
-
Calories
17 kcal
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Course
Condiments
-
Cuisine
Mexican
Blender Salsa
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🍅🎉💃🏼 This FAST and EASY salsa recipe will teach you how to make salsa at home in just a few minutes in the blender so you'll never run out! It tastes just like that addictively amazing salsa that your favorite Mexican restaurant serves alongside a basket of warm tortilla chips. Get ready to DIG IN and impress your friends and family with this restaurant style blender salsa!
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Ingredients
- 28 ounces canned tomatoes including juice (I used these whole, peeled plum tomatoes)
- 1 small yellow onion peeled and roughly chopped
- 1 or 2 jalapeño peppers de-stemmed and roughly chopped*
- 3 cloves garlic peeled and finely chopped
- 1 ½ teaspoons ground cumin or to taste
- 1 ½ teaspoons salt or to taste (remember some brands of tomatoes and chips are much saltier than others)
- ¼ to 1 teaspoon granulated sugar optional and to taste**
- 1 tbsp or 2 handfuls cilantro leaves discard stems (I prefer 2, or about half of a 1 small bunch)
- 3 tbsp lime juice
- 3/4 cup corn optional
- 3/4 cup canned black beans drained and rinsed, optional
- corn tortilla chips for serving
Instructions
- Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.
- Taste the salsa and based on personal preference tweak as necessary.
- Optionally stir in the corn and black beans.
- Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.
Notes
- *I prefer 2 peppers; remove seeds to greatly reduce heat level.
- **The sugar balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten.
Nutrition Information
Show Details
Serving
1serving
Calories
17kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.04g
Sodium
227mg
(9%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
97IU
(2%)
Vitamin C
6mg
(7%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 227mg | 9% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
303 reviews
Excellent
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