Easy Homemade Salsa Recipe (Blender Salsa)

4.56 from 29 votes

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!

Prep Time5

Total Time5

Course: Snack

Cuisine: Mexican

Servings:

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

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.