Restaurant-Style Blender Salsa (Easy!)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 (1/2 cup servings)
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Calories
26 kcal
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Course
Side Dish, Appetizer, Condiments, Snacks
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Restaurant-Style Blender Salsa (Easy!)
Description
This salsa is made by blending canned fire-roasted tomatoes with diced onion, minced garlic, fresh cilantro, lime juice, and mild green chiles or jalapeños. Agave syrup adds a subtle touch of sweetness, while cumin and salt season for complexity and balance. The blender allows control over texture, from chunky to smooth.
The fire-roasted tomatoes impart smoky flavor while the fresh lime and cilantro brighten the salsa. Mild heat comes from the green chiles or jalapeños, adjustable to preference. The salsa can be used immediately but benefits from chilling to meld flavors and soften raw onion and garlic sharpness.
This versatile salsa pairs well with chips, tacos, grilled meats, or as a condiment for various dishes. Its freshness and balanced seasoning distinguish it from standard jarred salsas.
Adjusting the amount of cilantro, lime, or chiles lets you customize spiciness and brightness. It keeps refrigerated up to a week.
Ingredients
- 28 oz. diced tomatoes fire-roasted, canned
- 4 oz. green chiles or fresh jalapeño, canned, diced, mild
- 1-2 cloves garlic
- 1/3 cup yellow onion
- 1/2 cup cilantro fresh
- 2 Tbsp. lime juice about 1 lime, fresh
- 1/2 tsp. agave syrup or pure maple syrup
- 1/4 tsp. cumin ground
- 1/2 tsp. salt
Instructions
- Dice onion and mince garlic. (Or simply place in food processor and pulse a few times.)
- Place all ingredients in a large food processor or good blender. (I use my 9 cup food processor.) Blend or pulse for about 10 seconds to combine. Blend longer to achieve a smoother consistency, or shorter for chunkier salsa.
- Taste and adjust flavors or add more salt if desired. You can serve it right away, but it tastes best after it chills for a couple hours or overnight (which also mellows the raw onion and garlic). Store salsa in an airtight container in the fridge for up to a week.
Notes
- Increase cilantro quantity to enhance freshness and herbal notes; doubling or tripling can be done to taste.
- The recipe yields about 4 cups; halve the ingredients with a 15 oz. can of tomatoes for a smaller batch.
- Green chiles can be omitted or replaced with diced tomatoes containing chiles to soften the heat.
- Variations include adding jalapeño, roasted garlic, chipotle, or serrano peppers for different flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1/2 cup servings)
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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