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.