Restaurant Style Salsa

This quick and easy blender salsa is the simplest appetizer you’ll ever make and pairs well with any of your favorite Mexican dishes. The healthiest way to add lots of flavor to any dish is THIS homemade salsa!

What is blender salsa?

Blender salsa is just like the smooth, slightly spicy salsa you’ll find at your favorite Mexican restaurant. It’s loaded with fresh flavors of garlic, onion, jalapeno and cilantro. But it’s made with the convenience of canned San Marzano tomatoes. Which means you can enjoy it all year round!

Can I use fresh tomatoes instead of canned in this blender salsa?

Yes! This easy salsa is one of my favorite ways to use up all the fresh roma tomatoes that my in-laws give us from their garden! I usually sub about 4 cups of fresh chopped tomatoes in place of the 28 oz. can of San Marzanos.

How do I make restaurant style blender salsa?

As the name suggests, you’re going to blend all the classic salsa ingredients together giving you the smoothest, slightly spicy fresh salsa you’ve ever had.

You’ll add a big can of ripe, juicy San Marzano tomatoes to your blender along with chopped red onion, smashed garlic, jalapeno, cilantro, cumin, cayenne and a couple large pinches of salt and pepper.

Blend for about a minute or so and voila! Fresh salsa that tastes just like (if not better than) the stuff from your favorite Mexican restaurant.

Tips for making the best restaurant style salsa:

• If you can’t find fire roasted San Marzano tomatoes, regular diced tomatoes will work just fine! I’m a huge San Marzano fan and would highly recommend spending the extra moolah on them. But if you can’t find them or are trying to stick to a budget, diced tomatoes will work great too!
• You don’t necessarily need a high speed blender for this salsa. If you’re using just a regular blender, you might need to blend for longer than a minute. Use your judgement – when the salsa ingredients are well minced and combined, the salsa is done. You could also use a food processor to make this salsa! Again, just use your judgement
• If you like a chunkier salsa, don’t blend it for quite as long. I’m a HUGE fan of the smooth consistency of restaurant style salsa, but if you like chunks of tomato and onion, scale back the blending time. Give it a few quick pulses until it reaches your desired consistency.
• The longer this salsa sits the more the flavors will blossom. If you’re having friends over, feel free to make this salsa a day or two in advance (and then hide it in the back of your fridge so your kids and husband don’t eat it all)! 24 hours in the fridge will make this salsa the best of the best. ALSO – Add more salt to taste just before serving if it’s been in the fridge for a couple days.

Dishes that pair well with blender salsa:

• Ground Beef Flautas
• Shredded Chicken Tostadas
• Beer Braised Pork Carnitas
• Baked Fish Tacos
• Sheet Pan Quesadillas

DID YOU MAKE THIS RECIPE? LEAVE A REVIEW!

If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!

Quick & Easy Blender Salsa

★★★★★ 5 from 1 reviews

• Author: Kylie Lato
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: No Cooking Required
• Cuisine: Mexican

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Description

This simple salsa is loaded with canned tomatoes, onion, garlic, jalapeno and cilantro. Skip the jar of preservatives from the grocery store and make your own at home!

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Scale 1x2x3x

Ingredients

• 28 oz. can San Marzano whole plum fire roasted tomatoes (juices included)
• 1/2 red onion, roughly chopped
• 3–4 cloves smashed garlic
• 1 jalapeno, ribs and seeds removed
• 1 cup fresh cilantro leaves
• juice of 2 limes
• 1/2 teaspoon cumin
• pinch cayenne pepper
• a couple large pinches Kosher salt
• large pinch fresh cracked pepper

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Instructions

1. Add all ingredients to a high speed blender or food processor.
2. Blend for about a minute until everything is well minced and combined.
3. Serve with your favorite tortilla chips!

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Notes

If you can’t find fire roasted San Marzano tomatoes, regular diced tomatoes will work just fine! I’m a huge San Marzano fan and would highly recommend spending the extra moolah on them. But if you can’t find them or are trying to stick to a budget, diced tomatoes will work great too!

You don’t necessarily need a high speed blender for this salsa. If you’re using just a regular blender, you might need to blend for longer than a minute. Use your judgement – when the salsa ingredients are well minced and combined, the salsa is done. You could also use a food processor to make this salsa! Again, just use your judgement

If you like a chunkier salsa, don’t blend it for quite as long. I’m a HUGE fan of the smooth consistency of restaurant style salsa, but if you like chunks of tomato and onion, scale back the blending time. Give it a few quick pulses until it reaches your desired consistency.

The longer this salsa sits, the more the flavors will blossom. If you’re having friends over, feel free to make this salsa a day or two in advance (and then hide it in the back of your fridge so your kids and husband don’t eat it all)! 24 hours in the fridge will make this salsa the best of the best. ALSO – Add more salt to taste just before serving if it’s been in the fridge for a couple days.

Keywords: blender salsa, summer salsa, canned tomato salsa, fresh salsa, blended salsa

This post was originally published in August of 2017. It was updated in April of 2019 to include process shots and tips for making the best restaurant style salsa every single time!