Homemade Blender Salsa

Why You’ll Love This Recipe

This salsa is fast, customizable, and packed with bold, zesty flavor. It’s made from fresh (or canned) tomatoes, onion, jalapeño, garlic, cilantro, and lime juice—all blended together in seconds. You control the texture and spice level, and it stores beautifully for days. Perfect for dipping, topping, or spooning onto everything from tacos to eggs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned whole tomatoes (or fresh, peeled ripe tomatoes)
• Fresh cilantro
• Jalapeño or serrano pepper
• Garlic cloves
• Onion (white or yellow)
• Fresh lime juice
• Salt
• Sugar (optional, to balance acidity)
• Cumin (optional, for extra depth)

Directions

1. Roughly chop the onion, garlic, and jalapeño.
2. Add all ingredients to a blender or food processor: tomatoes, onion, garlic, jalapeño, cilantro, lime juice, salt, and any optional add-ins.
3. Pulse the blender several times until the salsa reaches your desired consistency—chunky or smooth.
4. Taste and adjust seasoning if needed.
5. Chill in the refrigerator for 30 minutes to let the flavors meld (optional but recommended).
6. Serve with tortilla chips or as a topping for tacos, grilled meats, eggs, and more.

Servings and timing

Makes about 3 cups of salsa, serving 6–8 people.
Prep time: 10 minutes
No cooking required

Variations

• Roasted version: Roast the tomatoes, garlic, and jalapeños for a smoky flavor.
• Fruit twist: Add diced mango, pineapple, or peach for a sweet and spicy blend.
• Extra spicy: Use serrano peppers or add an extra jalapeño.
• Mild version: Remove all seeds from the jalapeño or use less pepper.
• Chunkier texture: Use a food processor and pulse less, or hand-chop part of the ingredients.

Storage/Reheating

Store salsa in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time. This salsa is best served cold or at room temperature. Do not freeze, as the texture may become watery once thawed.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, use ripe Roma or plum tomatoes. Peel them for a smoother texture or leave the skin on for rustic salsa.

How spicy is this salsa?

It depends on the type and amount of pepper used. Start with less and add more to taste.

Can I make this salsa without cilantro?

Yes. If you don’t like cilantro, simply leave it out or replace it with parsley for a different flavor.

How do I thicken my salsa?

Drain some of the liquid from the tomatoes before blending, or stir in a bit of tomato paste.

Is this salsa keto or low-carb?

Yes, this salsa is naturally low in carbs and keto-friendly.

Can I freeze this salsa?

Freezing is not recommended due to changes in texture when thawed.

What’s the best blender to use?

Any standard blender or food processor works. A high-speed blender creates a smoother texture.

Can I add other vegetables?

Yes, bell peppers or roasted corn can be blended in for extra flavor and texture.

Why does my salsa taste bitter?

Too much raw garlic or unbalanced acidity can cause bitterness. Try adding a pinch of sugar or a splash more lime juice.

How long should I chill the salsa before serving?

It’s ready to eat right away, but chilling for 30 minutes helps the flavors blend and improve.

Conclusion

Homemade Blender Salsa is the ultimate quick dip—fresh, bold, and incredibly easy to make with pantry staples. Whether you’re topping tacos, dipping chips, or spicing up your breakfast, this salsa is a go-to favorite for any occasion. Once you try it fresh, you’ll never go back to store-bought again.

Homemade Blender Salsa

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Blender Salsa is a fresh, zesty, and easy-to-make dip made with tomatoes, onion, jalapeño, cilantro, and lime juice—all blended in seconds for a restaurant-style salsa that’s perfect for dipping or topping.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 3 cups (serves 6–8)
• Category: Dip
• Method: Blending
• Cuisine: Mexican
• Diet: Vegan

Ingredients

• 1 can (28 oz) whole tomatoes (or 6 fresh ripe tomatoes, peeled)
• 1/2 cup fresh cilantro
• 1 jalapeño or serrano pepper, chopped
• 2 garlic cloves
• 1/2 medium onion (white or yellow), chopped
• 2 tbsp fresh lime juice
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp sugar (optional, to balance acidity)
• 1/4 tsp ground cumin (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Roughly chop the onion, garlic, and jalapeño.
2. Add tomatoes, onion, garlic, jalapeño, cilantro, lime juice, salt, and any optional ingredients to a blender or food processor.
3. Pulse several times until desired texture is reached—chunky or smooth.
4. Taste and adjust salt, lime, or spice as needed.
5. Chill in the refrigerator for 30 minutes to enhance flavor (optional).
6. Serve with tortilla chips or use as a topping for tacos, eggs, and more.

Notes

• Use canned or peeled fresh tomatoes for best texture.
• Adjust heat by using more or less jalapeño/serrano pepper.
• For a thicker salsa, drain tomatoes slightly before blending.
• Optional sugar balances acidity if salsa tastes too sharp.
• Salsa flavor improves after chilling, but it’s ready to enjoy immediately.

Nutrition

• Serving Size: 1/4 cup
• Calories: 20
• Sugar: 2g
• Sodium: 150mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg