HOMEMADE BLENDER SALSA
Salsa is one thing that I am super picky about. It can’t be chunky, it can’t be so hot that you can barely stand to eat it, it can’t be too salty, and it can’t be too acidic.
I have yet to find a store-bought salsa that I love. If I buy it at the store I always buy the fresh salsa that you can find in the produce area by the guacamole and what not.
This recipe for homemade blender salsa is my absolute favorite! Easy to make. Tastes just right and it’s not too chunky.
INGREDIENTS NEEDED FOR HOMEMADE BLENDER SALSA
- Canned Whole Peeled Tomatoes
- Ground cumin
HOW DO YOU MAKE HOMEMADE BLENDER SALSA?
It really is so easy to make your own salsa. Gone are the days where you have to spend hours chopping tomatoes, canning the salsa, and then boiling it in the pot to seal it.
Instead all you need is a can of whole, peeled tomatoes. I have found that the whole tomatoes have the best flavor and work the best. A lot of the recipe call for diced tomato but I feel like by the time you have pulsed/chopped the salsa in the blender, it’s too thin and you end up with liquid. That’s why I prefer the whole tomatoes. They stand up better to all the pulsing in the blender.
Dump the can of tomatoes (juice and all) into the blender, or food processor or anything that has a pulse/chop function on it. I use a Ninja. Add cilantro, a roughly chopped onion, jalapeno, garlic, salt, cumin, and fresh lime juice.
Press the pulse/chop button once and then use a spatula to push down the ingredients. Press the button again, and just keep repeating this until your desired salsa consistency is achieved.
MY TIPS FOR MAKING THIS RECIPE
- For best results, use whole peeled canned tomatoes. They have the best flavor and stand up better to the pulsing and chopping of the blender.
- Use any type of onion you want. I always use a sweet Vidalia onion but you can also use a white onion, yellow onion, or red onion.
- I use the stems and all of the cilantro. If wanted, you can pick off just the cilantro leaves but it will take a while to get 1 cups worth, and I just never have that much time. Do whatever you prefer 🙂
- Please, please, please use fresh lime juice. It is the best and can’t even compare to bottled lime juice.
- Add more or less salt and sugar to your liking. I only ever add the 1/2 teaspoon of salt called for. Remember, that once you serve this with chips it will add to the salt content. Also, with the sugar, you can add less or more, or just not add any at all. The sugar helps cut the acidity from the tomatoes.
TRY THESE OTHER SALSA RECIPES
10 Minute Homemade Blender Salsa
- 1 can (28 oz) whole peeled tomatoes do not drain
- 1 cup cilantro
- 1 small onion roughly chopped
- 1 jalapeno roughly chopped, discard seeds and white membrane for less spice, or use half of jalapeno for less spice
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon granulated sugar
- juice of 1 lime
- Combine all ingredients onto a blender, food processor or anything that has the pulse/chop function on it.
- Press the pulse/chop button for 1 second, use a spatula to scrape down the ingredients, then pusle/chop again for 1 second. Repeat this until you reach your desired salsa consistencey.
- Taste and season with more salt or sugar, if needed. Serve right away or store in the fridge until you need it. This salsa keeps for several days in the fridge.