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This Blender Salsa will forever be my favorite version of homemade salsa. No fancy skills, no long prep, just simple, fresh ingredients blended into something that tastes way better than anything from a jar. It's fresh, zippy, and guaranteed to level up taco night.
Pair this blender salsa with your favorite chips and serve on the side of beef tacos, vegetarian fajitas, or dollop it on taco pizza for meal with serious appeal.
Kristen's Keys for Blender Salsa
I grew up making big batches of homemade salsa with my mom and aunt with fresh garden tomatoes and it was a labor of love! These days, I let the blender do the work and get that same restaurant-style salsa in minutes instead.
Here's what you need to keep in mind for the best results with the least amount of prep:
- Remove excess seeds if needed. Especially for vine-ripened tomatoes, this keeps your salsa from getting watery and helps the flavor stay bold rather than diluted.
- Give everything a rough chop before blending. You don't need to mince your onions or chop your tomatoes, but quartering them helps them combine evenly without overprocessing the salsa.
- Go easy on garlic and jalapeños. Raw garlic and raw jalapeños add intense, strong flavor -- especially when blended. Start small and add more as desired.
- Pulse, don't puree. Blend in short bursts so you control the texture. You are aiming for slightly textured, not completely smooth.
- Let it rest before serving. Giving the salsa 15-20 minutes to sit before serving helps the flavor to mellow and taste more like that classic restaurant salsa.
5-Star Reader Review
First, I have always been intimidated to make homemade salsa, maybe just because of the thought of not having enough time. This is super easy and super quick to make. I first made this recipe 3 weeks ago and, needless to say, I have made it 3 more times since then! The whole family loves it and my husband said it's "award winning". The perfect balance of flavor and the amount of cilantro in it is just right. Even my 7yr old niece loved it. I will never go back to jar salsa. Thank you for such a great recipe! I am loving all of your recipes we have tried so far. -Sheena
What You Need for Fresh Salsa
While this recipe is designed for fresh tomatoes, I have included modifications for using canned tomatoes. Afterall, the craving for salsa is strong year-round, not just in the summer when tomatoes are in season.
- Tomatoes: Use ripe, flavorful tomatoes for the best salsa. Roma, vine-ripened, or heirloom all work well. Roma are less watery, while vine-ripened have the most robust flavor (just remove some seeds to prevent the salsa from being watered down).
- Onion: A sweet onion (like Vidalia) gives the best balance, but yellow onion works just fine.
- Jalapeño: Adds heat and flavor. Use ½ for mild salsa or up to 2 for more kick. Remove seeds and ribs to control the spice.
- Cilantro: Adds freshness and classic salsa flavor. Not a fan? Leave it out.
- Garlic: A small amount adds depth. Start with 1 clove and adjust to taste.
- Lime Juice: Fresh is key here. It brightens and balances the salsa in a way bottled juice just can't.
- Salt: Enhances all the flavors. Start with 1 teaspoon, then adjust after blending based on taste and tomato ripeness.
- Blender or Food Processor: Use either to quickly create that smooth, restaurant-style texture. Pulse for control-you're aiming for texture, not purée.
How to Make Blender Salsa with Fresh Tomatoes
Layer, blend, rest, and scoop away! Just remember to squeeze out some of the seeds prior to blending for the best texture.
Step One: Prepare Tomatoes
If desired, peel the tomatoes using the instructions provided below. Otherwise, cut the tomatoes in quarters and use your fingers to scoop out the seeds or gently squeeze the tomatoes over the sink or trash.
Step Two: Layer and Blend
Add juicy ingredients (like tomatoes and lime juice) first to help everything move easily without over-blending. Then add in the onion, garlic, cilantro, jalapeño, and salt.
Pulse several times, until the consistency you like is reached. You can keep it chunky or aim for smooth.
Step Three: Rest Before Serving
Once blended, let the salsa sit for at least 10 minutes (20 is best). Then give the salsa a taste.
If your salsa tastes flat, it usually needs a pinch more salt or a bit more lime juice. Start with a pinch of salt and adjust as needed. If it tastes acidic, try stirring in a pinch of sugar to balance out the acidity.
Then serve with a side of chips and watch your salsa disappear.
To Peel or Not to Peel?
Using peeled tomatoes will produce the most authentic texture that you find in restaurant-style salsa, but it is a personal preference. If you have a high-powered blender or are not sensitive to texture, skip peeling your tomatoes. It will save you about 10 minutes of prep.
If you DO want to peel your fresh tomatoes, the process is easy. Score the skin lightly, drop the tomatoes in boiling water for 1-2 minutes, transfer to an ice bath, and then the skins should slide right off.
Recipe Modifications
Whether you want a chunky fresh salsa, a smooth blender salsa, or something right in between, this recipe gives flexibility. I even include an option for swapping the fresh tomatoes for canned.
- Use Canned Tomatoes. Replace the fresh tomatoes with one 28-ounces can of whole tomatoes, DRAINED. Fresh ingredients (like onion, cilantro, lime) keep it bright.
- Mild Salsa: Use no more than half of a seeded jalapeño
- Hot Salsa: Increase the amount of jalapeño or replace the jalapeño with a serrano pepper. I still recommend removing the seeds and ribs or the pepper(s) to prevent overly spicy results.
- Add a Bell Pepper: If you like the flavor of green bell peppers, add one chopped, cheeded green bell pepper to the blender along with the onions.
Serving Suggestions
Nothing beats chips and salsa, especially when the salsa is freshly prepared. It is perfect for any taco night, a must for Cinco de Mayo parties, and perfect for seasoning up various dishes. Try using it in the following ways:
- Build Flavor: Use this salsa to build fast flavor with minimal ingredients in recipes like Instant Pot Chicken Tacos, Copycat Chipotle Sofritas, Crockpot Salsa Chicken, Turkey Taco Skillet, and Shredded Chicken Tacos.
- As a Topping: Add a layer of salsa to the top of a cheesy refried bean taco dip for a burst of fresh flavor or use it to build the layers in Instant Pot Taco Lasagna.
- As a Topping: Bring fresh dimension by adding a scoop of salsa to Taco Salad, Cauliflower Tacos, Sweet Potato Black Bean Tacos, and Mexican Lasagna.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Blender Salsa
Video
Ingredients
- 2½ pounds fresh tomatoes, ~4 average vine-ripened tomatoes
- ½ small Vidalia onion, peeled & roughly chopped
- 1 small jalapeño, seeds removed and cut in half
- 1 clove garlic, peeled
- ½ bunch cilantro, stems removed
- 1 teaspoon kosher salt
- 1 medium lime
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 30-60 seconds. Remove tomatoes with slotted spoon and place into an ice bath. Once cool enough to handle, remove tomatoes from ice bath and use fingers to easily peel off the 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 lime juice, jalapeño, onion, garlic, cilantro, and salt to the blender. Pulse the mixture together several times, until the ingredients are broken down to your desired consistency.
- Let sit for 10-20 minutes, then give the salsa a taste. If needed, add additional salt to make the flavors pop. If the salsa tastes too acidic, stir in a pinch of sugar. Serve as desired or refrigerate to enjoy later.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new favorite salsa! So easy and bursting with flavors. Highly recommended 😍
Thank you so much, Sharina!
Love this salsa! Such a great balance of heat and texture. So easy to make. I know this is going to become our new favorite!
I love hearing that you found the flavor spot on Julie! Thanks for sharing!
Always love trying different salsa recipes and this was great
Love this recipe! The flavor and texture were perfection!
I am so glad you enjoyed!
Thanks for sharing this recipe. Looks yummy! Have you ever tried canning this? Any tips?
Hi Jen! My family use to can this recipe every summer. However, we had to cook the salsa before canning. I have not done this personally, but here are directions on how to can salsa.
This homemade salsa looks incredible. I love these blender ones that are a little less chunky.
Yes, this one is great Katherine because you can blend to as smooth (or keep as chunky) as you like.
We love making homemade salsa and this recipe was perfect. Thanks for all the tips too!