Blender Salsa
User Reviews
4.6
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Prep Time
2 mins
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Total Time
2 mins
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Servings
20 servings
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Calories
17 kcal
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Course
Condiments
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Cuisine
Mexican
Blender Salsa
Description
This Blender Salsa combines whole peeled canned plum tomatoes with raw yellow onion, jalapeños, and garlic, brought together by ground cumin and lime juice for a balanced savory flavor profile. Cilantro adds a fresh herbal note. The ingredients are blended until smooth or chunky, according to preference, allowing easy customization of texture.
The fresh lime juice gives brightness while the cumin lends warmth, balancing the natural acidity of the tomatoes. The jalapeño amount can be adjusted to manage heat. Optionally, black beans and corn can be stirred in after blending to add texture and substance.
The salsa can be enjoyed immediately or refrigerated for one to three days to allow flavors to meld and mellow. It keeps airtight in the fridge for up to a week but is best consumed sooner to enjoy peak freshness. This salsa pairs well with chips, tacos, or as a topping for grilled proteins.
Ingredients
- 28 ounces tomato including juice (I used these whole, peeled plum tomatoes, canned
- 1 yellow onion peeled and roughly chopped, small
- 1 jalapeno pepper de-stemmed and roughly chopped, or 2 jalapeño peppers
- 3 cloves garlic peeled and finely chopped
- 1 ½ teaspoons cumin or to taste, ground
- 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 cilantro discard stems (I prefer 2, or about half of a 1 small bunch, or 2 handfuls cilantro leaves
- 3 tbsp lime juice
- corn optional
- black beans drained and rinsed, optional, canned
- 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
- Adjust jalapeño quantity and remove seeds to reduce heat as preferred.
- Adding sugar balances tomato acidity and heat; add incrementally to prevent oversweetening.
- Refrigerating salsa for a day improves flavor by mellowing sharpness and blending tastes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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