Easy Homemade Salsa (Blender Salsa)

By Becky Hardin

Updated Mar 26, 2025

ShareJump to Recipe

Everyone loves chips and salsa, and this Homemade Salsa is my favorite blender salsa recipe because it’s so quick and easy! You only need a handful of simple ingredients from your pantry, a blender or food processor, and 5 minutes tops.

5-Minute Blender Salsa

This homemade salsa beats any restaurant version — quick, easy, and customizable to your taste. Go spicy with serrano or green chiles, or keep it sweet and mild with bell peppers. Perfect for Cinco de Mayo, Taco Tuesday, or anytime tacos and margaritas are on the menu. Don’t forget the fresh tortilla chips!

Recipe Card

Easy Homemade Salsa Recipe (Blender Salsa)

4.56 from 29 votes

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

Make the best homemade salsa with just a few ingredients, a blender, and 5 minutes on the clock. Perfect for chips, tacos, and every Mexican dish!

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

• ▢ 56 ounces (2 cans) whole, peeled tomatoes drain well (I prefer San Marzanos), fresh work well too, no need to peel
• ▢ 1 cup fresh cilantro leaves rough chopped, sub with parsley
• ▢ ½ medium white onion rough chopped, sub with red onion for a slight kick
• ▢ 2 jalapeño peppers seeds, stem & membranes removed, adjust to your spice preference
• ▢ 1 clove garlic skin removed, adjust to your preference
• ▢ 1½ teaspoons kosher salt or coarse sea salt if using table salt, use ½ teaspoon
• ▢ juice from 2½ limes freshly squeezed is best but jarred will work
• ▢ ¾ teaspoon ground cumin
• ▢ ½ teaspoon granulated sugar

Instructions 

• Place all ingredients in a blender or food processor and pulse until you get the desired consistency (12-18 pulses should do).
  56 ounces (2 cans) whole, peeled tomatoes, 1 cup fresh cilantro leaves, ½ medium white onion, 2 jalapeño peppers, 1 clove garlic, 1½ teaspoons kosher salt or coarse sea salt, juice from 2½ limes, ¾ teaspoon ground cumin, ½ teaspoon granulated sugar
• Taste test and season to taste.
• Place the salsa in an airtight container and refrigerate. The salsa is best after one hour of refrigeration and gets even better after 24 hours.

Serving: 0.5cupCalories: 22kcalCarbohydrates: 5gSodium: 439mgPotassium: 213mgFiber: 1gSugar: 2gVitamin A: 275IUVitamin C: 12.8mgCalcium: 35mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How To Make Blender Salsa Step By Step

Place all the Ingredients In the blender: Place 2 cans whole, peeled tomatoes, 1 cup fresh cilantro leaves, ½ medium white onion, 2 jalapeño peppers, 1 clove garlic, 1½ teaspoons kosher salt or coarse sea salt, juice from 2½ limes, ¾ teaspoon ground cumin, and ½ teaspoon granulated sugar in a blender or food processor and pulse until you get the desired consistency (12-18 pulses should do).

Taste test: Give the salsa a taste and adjust the seasonings to your liking. Place in an airtight container and refrigerate. The salsa is best after one hour of refrigeration and gets even better after 24 hours.

How to Store

To store, keep it in an airtight container or jar, and store it in the refrigerator up to a full week.

To freeze, store in an airtight, freezer-safe container, and freeze for up to 6 months. Let it thaw in the fridge before serving.

Serving Suggestions

This blender salsa recipe is my go-to for everything! I use it as a topping on my favorite Mexican dishes, like these scrumptious chicken enchiladas. It also complements the flavors of my beef taquitos really well. Serve with my chicken nachos at your next game day gathering!

more homemade salsa recipes we love

Pico de Gallo (Salsa Fresca)

Avocado Corn Salsa

Tomatillo Avocado Salsa

Homemade Salsa Verde Recipe