Go Back Email Link
–+ servings
A hand dips a tortilla chip into a bowl of red blender salsa, surrounded by more chips.
Print Recipe
5 from 1 vote

Blender Salsa Recipe

A five-minute blender salsa with tomatoes, lime, cilantro, and jalapeño. Bright, scoopable, family-friendly.
Prep Time5 minutes
Total Time5 minutes
Course: Sauces & Condiments
Cuisine: Mexican
Keyword: blender salsa
Servings: 4 Servings
Calories: 31kcal
Author: Bethany Galloway

Ingredients

  • 1 can diced tomatoes with juice 14.5-ounces, fire-roasted or regular
  • ½ cup red onion chopped a little
  • ¼ cup fresh cilantro
  • 1 lime juiced
  • 1 jalapeno pepper seeded and chopped a little (skip for mild)
  • 1 large clove garlic
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
US Customary - Metric

Instructions

  • Add everything to a blender and blend.
    1 can diced tomatoes with juice, ½ cup red onion, ¼ cup fresh cilantro, 1 lime, 1 jalapeno pepper, 1 large clove garlic, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon ground black pepper
  • Taste, adjust seasoning if needed, and enjoy!

Notes

  • Pulse, don't blast.
  • Drain tomato juice for thicker salsa.
  • Soak onion in cold water to soften raw bite.
  • Rest 15 minutes before serving.
  • Taste before adding jalapeño seeds.
 

Storage

  • Fridge: airtight, 5 days.
  • Freezer: 3 months in cubes or small containers.
  • Serve cold, or simmer 5 minutes if you want it warm.

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 440mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 1mg