Homemade Salsa Easy Blender (Printer-Friendly)
A vibrant blend of tomatoes, onion, cilantro and jalapeno—fast, fresh, and perfect with chips or Mexican dishes.
# What You’ll Need:
→ Produce
01 -
4 Roma tomatoes, chopped
02 -
1/2 cup white or yellow onion, roughly chopped
03 -
1/3 cup fresh cilantro, loosely packed
04 -
1 jalapeno pepper, seeded if desired, chopped
05 -
2 cloves garlic, peeled and chopped
→ Seasonings
06 -
1 tablespoon fresh lime juice
07 -
1 teaspoon kosher salt
08 -
Pinch of sugar, optional
09 -
Pinch of ground black pepper, optional
# Steps to Follow:
01 -
Thoroughly wash the tomatoes, cilantro, jalapeno, and onion. Roughly chop the tomatoes, onion, and jalapeno. Peel and chop the garlic cloves.
02 -
Pour the lime juice into the bottom of a blender jar. Add two of the chopped tomatoes first, followed by the jalapeno, onion, garlic, and cilantro. Top with the remaining tomatoes, followed by salt, and, if using, sugar and pepper.
03 -
Pulse the blender several times to begin breaking down the vegetables. Once tomato juice is releasing, blend at low speed until ingredients are well combined. For a chunkier texture, pulse until desired consistency is reached.
04 -
Taste and adjust seasoning if needed. Transfer salsa to a container, cover, and chill in the refrigerator for 1 to 2 hours to allow flavors to develop.
05 -
Stir salsa before serving. Sample with a tortilla chip, and adjust salt or lime juice if desired. Serve chilled with chips or as topping for Mexican dishes.
# Helpful Hints:
01 -
For milder salsa, remove seeds from the jalapeno or use only half. For spicier salsa, retain seeds or use a red jalapeno.
02 -
Fresh salsa is best enjoyed within 1–2 days; store in an airtight container in the refrigerator.
03 -
If your blender struggles to process the vegetables, add 1–2 tablespoons of water to help it blend smoothly.