Easy Homemade Salsa Recipe (Blender Salsa)
Make the best homemade salsa with just a few ingredients, a blender, and 5 minutes on the clock. Perfect for chips, tacos, and every Mexican dish!
Servings: 8
Ingredients
- 56 ounces (2 cans) whole, peeled tomatoes drained (I prefer San Marzanos)
- 1 cup fresh cilantro leaves rough chopped
- ½ medium white onion rough chopped
- 2 jalapeno peppers seeds, stem & membranes removed
- 1 clove garlic skin removed
- 1½ teaspoons kosher salt or coarse sea salt if using table salt, use ½ teaspoon
- Juice from 2½ limes
- ¾ teaspoon ground cumin
- ½ teaspoon granulated sugar
Instructions
- Place all ingredients in a blender or food processor and pulse until you get the desired consistency (12-18 pulses should do).56 ounces (2 cans) whole, peeled tomatoes, 1 cup fresh cilantro leaves, ½ medium white onion, 2 jalapeno peppers, 1 clove garlic, 1½ teaspoons kosher salt or coarse sea salt, Juice from 2½ limes, ¾ teaspoon ground cumin, ½ teaspoon granulated sugar
- Taste test and season to taste
- Place the salsa in an airtight container and refrigerate. The salsa is best after one hour of refrigeration and gets even better after 24 hours.
- The salsa will keep up to 7 days, refrigerated.
- Enjoy!
Video
Notes
Storage: Store blender salsa in an airtight container or jar, and keep in the refrigerator up to 7 days, or in the freezer for 6 months.
Nutrition
Serving: 0.5cup | Calories: 22kcal | Carbohydrates: 5g | Sodium: 439mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 12.8mg | Calcium: 35mg | Iron: 1.1mg