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featured blender salsa (easy homemade salsa)

Easy Homemade Salsa Recipe (Blender Salsa)

Course: Snack
Cuisine: Mexican
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 22kcal
Author: Becky Hardin
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!
Print Recipe

Ingredients

  • 56 ounces (2 cans) whole, peeled tomatoes drained (I prefer San Marzanos)
  • 1 cup fresh cilantro leaves rough chopped
  • ½ medium white onion rough chopped
  • 2 jalapeno peppers seeds, stem & membranes removed
  • 1 clove garlic skin removed
  • teaspoons kosher salt or coarse sea salt if using table salt, use ½ teaspoon
  • Juice from 2½ limes
  • 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 jalapeno 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.
  • The salsa will keep up to 7 days, refrigerated.
  • Enjoy!

Video

Notes

Storage: Store blender salsa in an airtight container or jar, and keep in the refrigerator up to 7 days, or in the freezer for 6 months.

Nutrition

Serving: 0.5cup | Calories: 22kcal | Carbohydrates: 5g | Sodium: 439mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 12.8mg | Calcium: 35mg | Iron: 1.1mg