best salsa
This easy homemade blender salsa recipe is quick, fresh, and packed with bold flavors. Made with ripe tomatoes, cilantro, jalapeno, garlic, and lime, it's perfect for serving with tortilla chips or as a topping for your favorite Mexican dishes. Quick, healthy, and absolutely delicious!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup fresh cilantro more to taste, chopped
- 0.5 cup medium onion red or sweet onion, roughly cut into pieces
- 1 clove garlic peeled
- 1 whole jalapeno halved, seeds removed for milder heat
- 28 ounce canned whole tomatoes undrained, preferably fire-roasted for extra flavor
- 0.5 teaspoon sugar
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon ground cumin
- 0.5 lime fresh lime juice about 1 tablespoon
- 10 ounce canned diced tomatoes with green chilies like Rotel, undrained
Instructions
Preparation Steps
- Combine cilantro, onion, garlic, and jalapeno in a blender or food processor. Process until all of the veggies are finely chopped, about 30 seconds.
- Add the whole undrained tomatoes, sugar, salt, cumin, and lime juice. Pulse 10-15 times until the desired salsa consistency is reached.
- Add the canned diced tomatoes with green chilies and pulse 1 or 2 times to combine. Do not over-blend.
- Taste test the salsa using a tortilla chip and adjust seasoning with additional salt, sugar, or lime if needed. For best flavor, let the salsa rest in the refrigerator for at least 1 hour before serving.
Notes
For a smoother salsa, blend longer. For chunkier salsa, use fewer pulses. Store in an airtight container in the fridge for up to 1 week. This recipe is naturally gluten-free and vegetarian!