5 Minute Blender Salsa Recipe
This blender salsa comes together in about five minutes, thanks to fire-roasted canned tomatoes. It’s bright, punchy, and full of fresh flavor. The kind of salsa you’ll find yourself making again and again because it’s just that easy.
Yes, you can make salsa in the blender.
That’s right. Add all your favorites – garlic, onion, jalapeno, and cilantro – along with some canned tomatoes in the blender and let it do the work for you! Because this recipe centers around canned tomatoes, you can enjoy it all year round, no matter the season.
Here’s how it all comes together.
Add all ingredients to a blender or food processor.
Blend for about a minute until everything is well minced and combined. Season to taste with salt and pepper.
Enjoy immediately with crispy tortilla chips or store in the fridge for 24 hours to let the flavors really come together!
Things I learned while testing this recipe.
- If you like a thicker salsa, feel free to drain the juices from the canned tomatoes before blending. I prefer a nice smooth consistency, so I blend the juices along with the tomatoes and other ingredients.
- 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.
- 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 judgment – 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 judgment on 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. This salsa will stay fresh for up to a week in the fridge.
- It’s easy to adjust this salsa to suit your personal taste! Like it spicy? Add a little more cayenne or leave the ribs and seeds in the jalapenos. Do you like a strong acid flavor in your salsa? Add an extra squeeze of fresh lime juice. A 1/2 teaspoon of chilies in adobo added to this salsa will give you a great smoky heat, too! This recipe is really easy to use as a blueprint and make it your own!
The great debate – fresh vs. canned tomatoes
- You can use fresh or canned tomatoes for this recipe.
- I prefer the consistency that canned tomatoes offer.
- But if it’s tomato season, I could be easily persuaded to use fresh, ripe, juicy heirloom tomatoes from the farmer’s market.
- Keep in mind, though, fresh tomatoes are definitely going to change the overall flavor of the salsa. It will be much brighter, more acidic, and “raw” tasting, and not as sweet or “cooked” tasting.
- If you’ve got fresh tomatoes that maybe weren’t picked at the peak of freshness, try my roasted tomato salsa.
Here’s what I’d serve with this delicious salsa.
- sheet pan shredded chicken nachos
- crispy ground beef flautas
- beer-braised pork carnitas
- easy baked fish tacos
- sheet pan chicken quesadillas
Just in case you have leftovers.
- Store this salsa in the fridge for up to a week.
- Season to taste with salt if it’s been in the fridge for a few days.
More easy appetizer recipes for your eating pleasure.
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Easy Restaurant Style Blender Salsa
This quick and easy blender salsa takes just 5 minutes to throw together thanks to fire-roasted canned tomatoes. It’s loaded with fresh flavors and tastes just like that smooth restaurant-style salsa from your favorite restaurant!
- Total Time: 5 minutes
- Yield: 8–10 servings 1x
Ingredients
- 2 (15 oz.) cans fire-roasted diced tomatoes
- 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
Instructions
- Add all ingredients to a high-speed blender or food processor.
- Blend for about a minute until everything is well minced and combined.
- Serve with your favorite tortilla chips!
Notes
If you like a thicker salsa, feel free to drain the juices from the canned tomatoes before blending. I prefer a nice smooth consistency, so I blend the juices along with the tomatoes and other ingredients.
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.
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 judgment – 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 judgment on 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. This salsa will stay fresh for up to 5 days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/10 of salsa
- Calories: 33
- Sugar: 2.9 g
- Sodium: 211.8 mg
- Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 1.8 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Can you can or freeze this recipe for later? We always have leftovers after taco Tuesday but it’s not as good next week just storing it in the fridge.
Good question! I am not positive, but I’d worry that the texture of the salsa might break down if frozen. I did a quick Google search though and it looks like with a few additional steps it can be frozen: https://www.wikihow.com/Freeze-Salsa. Great questions Margaret!!
Absolutely adore homemade salsa!!! So easy to make and so much yummier than the store bought kind! Thanks so much for sharing :).
Thanks Daniela!
I love how quick and easy this is! I usually roast my vegetables before making salsa which means it’s definitely not weeknight friendly. I’m giving this a try next week — it will save us so much time!
I might just have to do a roasted salsa version too!! That is one of my favorites when I have the time to make it 🙂
Absolutely nothing beats homemade salsa. And this one is so easy to make—bonus! Stocking up on extra chips so we are ready to scoop!
You are SO right Lorie!!
I love how quick and easy this recipe is! It’s so perfect for patio nights, and I plan on making this quite a bit over the summer. Thanks for sharing!
Thanks Amanda!
I love how simple and fast this recipe is! Pantry and refrigerator staples in this house. I have to agree I love the texture of this blender salsa. I won’t say no to chunky salsa but this is much more my style.
Thanks Lauren!
I really like that you can make this with canned tomatoes – fresh tomatoes at the store can be hit or miss so with this recipe I know it will taste great every time!
You are so right Kate!
Salsa and summer go hand in hand. I can’t stop eating salsa and this restaurant style salsa looks absolutely perfect. I wish to have some nachos and salsa right away.
Me too Jo!!
Can’t believe how easy this is! My family loves to snack on chips and salsa before dinner most nights — I’ll have to share some of this with them!
They are going to love it!
I have a pack of chips in the kitchen, and you won’t believe how much I want to dip every single one of them into this salsa. This recipe if absolutely magnificent, and I can’t wait to try it!
I’ll bring the wine! 🙂
This looks incredible! I plan to whip up a batch this afternoon! I’m excited to try it!
You’re going to love in Denise!
Great fan of canned tomato salsa here! *raises hand*
Of course we all love a chunky slasa with fresh tomato, a real pico de gallo… but sometimes good tomatoes are just not in season or simply not available at home. This is why blended salsa with canned tomatoes is such a great solution. I also have a recipe for a similar blended salsa, but I am curious to try yours as it has slightly different seasoning in it.
Totally agree Eva!! Those canned fire roasted San Marzano tomatoes are just perfect for a quick yummy salsa!! Fresh tomatoes have their place too but canned tomatoes are good all year round!
This salsa looks delicious. So easy to whip this up at home Much better than store bought…even the organic store bought. Have printed…and it will be a hit on Mexican themed dinner nights.
Could not agree more Gloria!
This recipe is a great base. I recommend draining the tomatoes and adding the liquid as needed. Maybe it’s the brand of tomatoes I used, but it came out so soupy I had to strain and re-season. I used plain (not roasted) tomatoes, so I added smoked paprika for extra flavor.
Made this yesterday and where has this been my whole life? The flavour is excellent and it takes about three mins to whip up in the blender. If you store in fridge, it also firms up a little bit. Best part is that it is mostly made with pantry items and can be made any time. A keeper!
Best. Review. Ever. I’m SO glad you enjoyed this one Teri!!! It’s one of our family’s favorites – and you’re right – it’s almost too easy to make!! Thank you 🙂
This is the EASIEST and most delicious salsa recipe you’ll find on the internet!
Yum! It came out perfect ??
Oh GOOD! I’m so glad to hear that!! 🙂
Did you all really put a full cup of cilantro, that is all I tasted. Will probably try 1/4 cup and add to taste
Did you use a cup of CHOPPED cilantro? Because a cup of just cilantro leaves ends up being a small handful of cilantro which is the perfect amount for fresh salsa. Also – do you enjoy cilantro in general? If you don’t, then I would recommend using less. But yes, this recipe calls for a cup of cilantro LEAVES (not chopped cilantro) as it’s all going into the blender.