This 10 minute homemade blender salsa is so simple & yummy that you will never buy salsa again! Canned whole tomatoes, cilantro, onion, jalapeno, garlic, lime, and seasonings combine for an easy homemade salsa that’s made in the blender in only 10 minutes.
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 salsa is my absolute favorite! Easy to make. Tastes just right and it’s not too chunky.
This 10 minute homemade blender salsa is loaded with flavor but at the same time it’s not super spicy. Like so spicy that it lingers in your mouth for hours and hours.
Even my 1 year old (who is now 2) devours this anytime I make it. So it’s super kid-friendly as well.
INGREDIENTS NEEDED FOR HOMEMADE SALSA
- 1 can of whole peeled tomatoes
HOW DO YOU MAKE HOMEMADE 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.
Be sure and make this recipe for THE BEST MEXICAN RICE with this homemade salsa. It will change your life! 🙂
This 10 minute homemade blender salsa is so simple & yummy that you will never buy salsa again! Canned whole tomatoes, cilantro, onion, jalapeno, garlic, lime, and seasonings combine for an easy homemade salsa that's made in the blender in only 10 minutes.
- 1 can (28 oz) whole, peeled tomatoes (do not drain)
- 1 cup cilantro
- 1/2 onion, roughly chopped (I use a sweet vidalia onion)
- 1 jalapeno, roughly chopped (remove the membrane and seeds)
- 2 cloved garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 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. Stir everything together with the spatula to ensure that it blends evenly.
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.
Use any type of onion you want. I prefer the sweet onion but you can use a white onion, yellow onion, or red onion.
The cilantro leaves just need to be loosely packed into the 1 cup measurer. No need to chop them or anything. 1 cilantro bunch will be plenty for the 1 cup needed.
DO NOT DRAIN the tomatoes. Just dump in the entire can. Juice and all.
If you want more spice then add the seeds of the jalapeno into the salsa. You can also add some hot sauce or an additional jalapeno pepper. The recipe as written is not spicy at all but it is very flavorful with spice.
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