Easy Blender Salsa
This Blender Salsa is fresh, zippy, and guaranteed to level up taco night. Use fresh or canned tomatoes to enjoy this easy salsa year round.
Servings: 12
Equipment
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.
Video
Notes
Swap Fresh Tomatoes for Canned: Use a DRAINED 28-ounce can of whole, peeled tomatoes in place of the fresh tomatoes.
Note on Tomatoes: Roma, Heirloom, or vine-ripened tomatoes for the best flavor.
Heat Level: Adjust amount of jalapeño to control heat. For mild salsa, use no more than ½ jalapeño. For spicy salsa, use up to 2 full jalapeños. Even for spicy results, I recommend removing the ribs and seeds.
Onion: A sweet onion works best, as it will not overpower the salsa. In a bind, use a yellow or white onion.
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
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 12.6mg | Calcium: 10mg | Iron: 0.2mg
