Make Homemade Salsa in minutes using this blender salsa recipe. Made with fresh (or canned) tomatoes, this restaurant-style salsa comes together in minutes with the help of a blender and the results are spectacular!

Salsa in white dish with chip dipping into the fresh salsa

For two decades, I had the privilege of joining my mom and my aunt in the kitchen at the end of each summer to make and can homemade salsa. I helped them peel fresh tomatoes and chop the veggies. And let me tell you it was a labor of love!

But I have found a better way. An easier way!

Blender Salsa is the easiest way to make homemade salsa. It delivers restaurant-quality salsa with ease and the flavor is even better than the salsa I grew up with. Sorry Mom!

why you will love this salsa recipe

Fresh and Flavorful. Made with onions, a little bit of jalapeno, and fresh lime juice, the flavor of the tomatoes are elevated and highlighted. Simple, yet incredibly delicious.
Super Easy. Rather than tedious chopping, this salsa recipe comes together quickly using a blender.
Restaurant-Quality. Thanks to the blended texture of this homemade salsa, it has the same consistency as the salsa you get at your favorite Tex-Mex restaurant, yet tastes a whole lot better because it is SO fresh.
Works with Fresh or Canned Tomatoes. There is truly no comparison to fresh tomatoes in homemade salsa. But when tomatoes are not in season, using quality canned whole tomatoes will work.
Quality Control. When you make salsa at home, YOU get to be in charge of the level of spice, salt, and ingredients. Don't like cilantro? Leave it out! Love garlic? Add more! You get the idea!

Notes on Ingredients and Equipment

Ingredients for blender salsa labeled on kitchen counter.

Tomatoes: The fresher and riper the tomato, the more flavorful the salsa will be. As to what type of tomatoes you use, I prefer Roma, Heirloom, or vine-ripened tomatoes for the best flavor.
Onions: After years of making homemade salsa, I have found that a sweet or Vidalia onion complements salsa best. Feel free to use a yellow onion if that is what you have on hand.
Jalapeno: Even mild salsa need a bit of jalapeno to add a bit of kick and wake up your taste buds. Use as little as ½ jalapeno and up to 2 jalapenos depending on the level of spice you desire. I recommend removing the seeds and ribs of the jalapeno, or you may have REALLY spicy salsa.
Cilantro: You either love cilantro or hate it. If you hate it, by all means, omit it! If not, it adds a really fresh taste to this salsa recipe.
Garlic: Fresh garlic will add a bit of kick and flavor. If you are not a fan of garlic, leave it out.
Lime Juice: Never use jarred lime juice when making homemade salsa. Some people like lemon juice, but just like my recipe for homemade guacamole, I feel that lime juice is superior for salsa.
Salt: I use kosher salt as it helps to enhance the flavor of a dish, rather than simply make it taste salty. Keep in mind that how much salt you will need will depend on how ripe the tomatoes are and personal preference. Start with 1 teaspoon and adjust after blending.
Blender/Food Processor: You can use a blender or a use a food processor fitted with an S-blade to replicate restaurant-style salsa by chopping by hand.

Recipe Modifications

Use Canned Tomatoes. Ripe, fresh tomatoes will always be best for homemade salsa. That said, you can use use a reduced-sodium 28-ounce can of canned whole tomatoes in place of the fresh tomatoes.
Mild Salsa: Use half of a seeded jalapeno for a mild version of blender salsa.
Hot Salsa: Increase the amount of jalapeno, leaving the seeds in the jalapeno, or use a Serrano pepper for a spicier version of homemade salsa.
Add a Bell Pepper: Some years my family added green bell peppers to our homemade salsa, some years we didn't. Truthfully, the winner was the salsa without the bell pepper. That said, feel if you like the flavor of green bell peppers, add up to 1 seeded green bell pepper.

How to Make Blender Restaurant-Style Salsa

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Peel Tomatoes (Optional). Using peeled tomatoes will produce the most authentic texture that you find in restaurant-style salsa, but it is a personal preference. The easiest way to peel tomatoes is just like you peel peaches for peach cobbler, score the tomatoes, drop the tomatoes in boiling water for a few minutes and once chilled, the skins peel right off. That said, if you have a high-powered blender, you can skip this step, as the blender will break the tomatoes down easily.

Slotted spoon pulling out tomatoes from boiling water to remove skins.

Give your tomatoes a Squeeze. If you are using vine-ripened tomatoes (rather than Roma tomatoes), you will want to remove some of their seeds, to prevent your salsa from becoming watered down. Cut tomatoes into quarters and gently squeeze out seeds over the bowl, sink, or garbage. Removing the seeds from the tomatoes not only helps with the final texture of the salsa but also keeps the salsa from being watery and the flavor more intense.

Showing removing seeds of tomatoes into a bowl.

Blend Salsa. To the blender or food processor, pulse the tomatoes with the onion, jalapeno, cilantro, lime juice, and salt until the desired consistency is reached. You want to try not to puree the salsa, but leave some consistency to the ingredients.

Side by side photo of a blender with ingredients for restaurant-style salsa before and after blending tomatoes with onions and cilantro.

Taste and Serve. Once blended, give the salsa a taste test. You may need to add a bit more salt depending on the flavor and ripeness of your tomatoes.

Homemade salsa in gray bowl next to tortilla chips and fresh tomatoes.

Serving Suggestions

Nothing beats chips and salsa, especially when the salsa is freshly prepared. But don't just limit scooping this homemade salsa with tortilla chips! I also enjoy serving blender salsa in the following ways:

Use homemade salsa in recipes that call for salsa, such as Instant Pot Chicken Tacos, Copycat Chipotle Sofritas, Crockpot Salsa Chicken, and Shredded Chicken Tacos.
Use homemade salsa to infuse flavor into recipes like Turkey Taco Skillet or Instant Pot Taco Lasagna.
Add a layer of salsa to the top of a cheesy refried bean taco dip for a burst of fresh flavor.
Use this blender salsa to top Taco Salad, Cauliflower Tacos, Sweet Potato Black Bean Tacos, and Mexican Lasagna.

Blender in salsa in gray bowl with chips next to it and fresh tomatoes and jalapeno in background.

Storage Instructions

Homemade Salsa should be stored in an airtight container in the refrigerator and is best if enjoyed within 5 days of preparation. Keep in mind, that as the salsa sits the tomatoes will break down and produce excess liquid. Simply strain over a fine mesh strainer before serving.

More Tex-Mex Appetizer Recipes

If you enjoyed this easy recipe for Homemade Blender Salsa, I would love for you to leave a comment and a review.

Chip scooping out chunky blender tomato salsa from grey bowl.

Easy Blender Salsa

Made with fresh (or canned) tomatoes, this restaurant-style salsa comes together in minutes with the help of a blender to create the most amazing fresh salsa.

5 from 14 votes

Print Pin Rate

Prep Time: 15

Total Time: 15

Servings:

Calories: 17kcal

Author: Kristen Chidsey

Ingredients

▢ 2 ½ pounds fresh tomatoes about 4 average vine-ripened tomatoes
▢ ½ small Vidalia onion roughly chopped
▢ 1 jalapeno seeds removed and cut in half
▢ 2 garlic cloves
▢ 1 cup fresh cilantro stems removed
▢ 1 teaspoon salt
▢ juice of one lime about ¼ cup fresh lime juice

Instructions

Optional Step: If desiring to remove the skin of the tomatoes, bring a large pot of water to a rapid boil. Score the top of the tomatoes by cutting an "X" on the top of the tomato. Drop tomatoes into boiling water for 30 seconds to 1 minute. Remove tomatoes with slotted spoon and place into an ice bath. Once cool enough to handle, remove tomatoes from ice bath and peel off their skin.
Cut tomatoes into quarters and gently squeeze out seeds over a bowl, sink, or garbage.
Place seeded, quartered tomatoes in blender or food processor fitted with an S-blade. Add the onion, jalapeno, cilantro, lime juice, and 1 teaspoon of kosher salt. Pulse the mixture together several times, until the ingredients are broken down to your desired consistency. Taste and add more salt if needed.
Serve immediately, or chill for 30 minutes to let the flavors develop.

Equipment Needed

Blender

Notes

Tomatoes: As to what type of tomatoes you use, I prefer Roma, Heirloom, or vine-ripened tomatoes for the best flavor. This recipe for salsa uses 4 average size vine-ripened tomatoes. Which is equivalent to about 10 Roma tomatoes, peeled and seeded. In place of fresh tomatoes, use one 28 ounces can of unsalted whole tomatoes.

Heat Level: Feel free to add in more or fewer jalapenos based on the level of spice you like in salsa. Use ½ jalapeno to 2 jalapenos depending on the level of spice you desire. And I recommend removing the seeds and ribs of the jalapeno, or you may have REALLY spicy salsa.

Onion: A sweet or Vidalia onion complimented the salsa best, but a yellow onion works as well.

Storage: Store homemade salsa in an airtight container for up to 5 days in the refrigerator. As the salsa chill, it will become watery. Simply strain over a fine-mesh strainer to remove excess moisture and serve.

Nutrition

Course Appetizer

Cuisine Mexican

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

Comments

5 from 14 votes (5 ratings without comment)