Wednesday, September 23, 2020

Easy Blender Salsa Recipe + Video

This easy salsa recipe uses simple ingredients including fire-roasted tomatoes. Make this quick blender salsa in 5 minutes!

Easy Blender Recipe in a bowl being dipped
This is a simple blender salsa recipe to enjoy with your favorite Mexican recipes or with tortilla chips for dipping.

I also like to add this spicy condiment to a few pounds of boneless chicken, which I cook in my crock pot.

My Salsa Chicken crockpot recipe is so easy to make, it just about cooks itself. Chunks of tomato, onion, and chiles are speckled through the perfectly tender and juicy chicken.

Southwestern Meatballs and Black Bean Salsa is a healthy meal you can have ready in under 40 minutes. Make this salsa to serve on top for a quick and easy Tex-Mex dinner.

jalapenos, garlic and onion in food processor

Definition of an Easy Salsa Recipe

Most salsa recipes require lots of hand-chopping to get the tomatoes, onions, and jalapenos the perfect size. 

In this blender salsa recipe, we start with a can of fire-roasted tomatoes and let the blender do the chopping for us.

As much as we love homemade salsa, some days there is just not enough time (or energy) to do all the prep work. 

So, I turn to my well-stocked pantry for tomatoes picked at the peak of ripeness that I can myself. It locks in the nutrients just hours after picking.

Fire-roasted tomatoes, diced jalapeno, onion, and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really takes it over the top.

Lazy Day Salsa

What are fire-roasted tomatoes?

Fire-roasted tomatoes are roasted or grilled over high heat until they are charred. This gives them a smoky flavor that tastes fantastic with anything you add them to.

If you've never tried making your own fire-roasted tomatoes, you really should; it is very easy to do. Check out this fire-roasted tomato recipe and make a batch of them soon!

This recipe is a perfect way to use up your end of the summer garden tomatoes. Or, if you prefer, you can start with canned fire-roasted tomatoes to save time.

How to make blender salsa

  1. Place ingredients into a blender.
Add onion, jalapeno, and garlic to the bowl of a blender.
  1. Pulse to combine.
Pulse until the ingredients are your desired size, about 5 or 6 times. If you want chunkier salsa, just stop pulsing sooner.
  1. Scrape down the sides.
Remove the blender’s cover and use a spatula to scrape down the sides. Add remaining ingredients, then pulse another two or three times to combine everything again.
  1. Serve
Transfer to a serving bowl and serve immediately, or transfer it to a pint size canning jar and store it in the refrigerator. Salsa will stay fresh in the refrigerator for 3 to 4 days.

Adding cilantro to blender

How to change the spice level

One of my favorite things about this recipe is that I can customize the heat level depending on who I'm serving it to.

If you want to make it spicier or less spicy, here's what you need to do.
  • NO HEAT SALSA: If you simply don't like any spicy foods at all, you can leave out the jalapenos and the chilis. Just add a few red pepper flakes for a salsa that is more like an Italian salsa fresca.
  • MILD SALSA: remove the veins and seeds from the jalapeno
  • UTTERLY MILD SALSA: use 2 tablespoons green chiles
  • MEDIUM-MILD: For a medium-mild level of spiciness, start with 1 tablespoon of green chiles.Taste it and then add more if you want to kick it up a little further.
  • MEDIUM SALSA: Prepare according to the recipe card below.
  • HOT SALSA: Use 2 jalapenos, veins and seeds included. 
Salsa in the blender

NOTE: Cans of diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons of canned jalapenos for every fresh jalapeno with seeds and veins called for in the recipe.

How to make blender salsa without a blender 

If you don’t have a blender, you can still make this recipe. Just follow the same directions, but use a food processor or food chopper instead.

Kitchen equipment / tools for making the recipe
Salsa in a bowl being served

Other salsa recipes to make 

You can never have too many salsa recipes when it's tomato season. So, if you want another recipe to try, here are a few to choose from.
Freezing the salsa

If you have leftover salsa and you want to keep it longer than a few days, you can put it in a freezer-safe container or freezer bag. Just be sure to use it up within six months for the best quality and taste.

Enjoy!

With love from our simple kitchen to yours. 

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Easy Blender Salsa on a serving plate



Watch our recipe video


To see how easy it is to make this condiment, check out our video for the entire process.



Yield: 4 (1/2 cup)
Author: Donna Elick
Print
Easy Blender Salsa Recipe

Easy Blender Salsa Recipe

This easy salsa recipe uses simple ingredients including fire-roasted tomatoes. Make this quick blender salsa in 5 minutes!
Prep time: 5 MinTotal time: 5 Minutes

Ingredients

  • 1/4 medium white onion, peeled
  • 2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
  • 2 cloves garlic, peeled
  • 1 (14.5-ounce) can Hunt's fire-roasted diced tomatoes with garlic
  • 1/2 fresh lime, juiced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh cilantro

Instructions

  1. Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
  2. Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.
  3. Enjoy!
DONNA'S NOTES
  1. Salsa keeps fresh in the refrigerator for 3 to 4 days.
  2. MILD SALSA: remove the veins and seeds from the jalapeno
  3. UTTERLY MILD SALSA: use 2 tablespoons green chiles
  4. MEDIUM SALSA: Prepare as written
  5. HOT SALSA: Use 2 jalapenos, veins and seeds included
  6. The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.


Originally published June 2015, updated and republished September 2020

https://amzn.to/2npi3zd

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40 comments:

  1. I'm hooked on salsa! Pinning to try!

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  2. Can't do any hot peppers but love salsa. Anyone made salsa without the jalapeño?

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    Replies
    1. Hi Helen,

      Sure you could do that. It would almost be like an Italian salsa fresca. Of course the cilantro and lime make the difference there. You could also add a few red pepper flakes, chili powder, or green chiles to get more Mexican flavor without so much heat. I have not tested these but am confident they would each be delicious. Start with a small amount and add more a little at a time until it is perfect for your taste buds. Enjoy and let us know how it goes!

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    2. I make mine hot enough that it makes your scalp tingle, lol. KB from FB

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    3. Thus recipe is easy peasy. I can’t take the jalapeño taste and use 3 table spoons of Macao’s chopped green chili and a teaspoon of cumin. In Amy salsa recipe Hunts tomatoes are the very best. They retain their red color and taste and can store longer. Good recipe

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  3. Add about 2 tablespoons (canned jalapenos

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  4. Burlz......you KNOW I would put two large jalapenos seeds, stems and the Publix receipt....I love HOT.

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  5. This recipe should say - fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.

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  6. This recipe should say - fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.

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    Replies
    1. Good golly....really? She prob shouldn't be making salsa or fooling with a food processor then....

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  7. I would love to know how to can this salsa to give out as gifts to eat at a later date!?

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    Replies
    1. Start to boil water in a tall pot (at least 2 inches taller than jars) or canning pot. fill about 1/2 to 3/4 full.
      Mix ingredients without salt and lime juice in a regular pot. Heat salsa in a pot just until hot or at the boiling point. Pour salsa in pint size canning jars up to first ring. Add on top of salsa in the each jar 1/2 tsp salt and 1 TBSP lime juice to each filled jar. Clean rims of jars with damp cloth or paper towel until no residue shows on cloth/paper towel. Put unused canning lid on each jar put on screw top lid, and tighten finger tight. Put in boiling water bath with tongs for 15 to 20 minutes to process. Water should be at least 1 inch above jars when they are all in the boiling water canner. A Dutch oven can work sometimes if it is tall enough. After time is up, take jars out of water, set on a surface until cool. Lids should 'ping' and be concave when sealed. Do not put jars on shelves until completely cooled.

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    2. What is the shelf life?

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    3. Thank You. I was wondering how to do this.

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  8. Can i freeze this salsa ????

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  9. I add in a heaping Tb of Mexican oregano and a few shakes of cumin to mine, too (Kent Blessing from FB)

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  10. I would love to make this, but I live in the Netherlands, and can't get fire roasted tomatoes here. Any suggestions?

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    Replies
    1. Heat skillet add some butter and throw in tomatoes let them burn a little on the outside

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    2. Id just used regular canned tomatoes, but use fresh jalepenos, and char them a little on the outside so you get the char taste.
      And do not use butter as someone else suggested.

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    3. ... or roast all the vegetables on a bbq in foil, then make salsa. fresh tomatoes are way better if you can get them!

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  11. I've made salsa and have canned it using the boiling method this will preserve them for a long time and it taste just as fresh as when you made it..

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  12. I also use Rotel and crushed tomatoes, I also use a lot more salt and sugar.

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  13. Can you use red onions in this, or will that change the taste?

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  14. Are you able to can this salsa for gifts?

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  15. Can u use chopped tomato and a little tomato sauce. Im not a fan of canned tomatoes.

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  16. I’m not either, but made this recipe as a request by my daughter, and seriously LOVED it. It was better than the fresh pico de gayo I normally make. Even though it uses canned, it’s now my go to salsa recipe. And the fire roasting must add a better depth of flavor.

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  17. Why should I ever buy salsa again when I can whip this up in a matter of minutes? I used fire roasted tomatoes that had green chilies so I left out the jalapeño. It was the perfect medium heat for my family.

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  18. Did you drain your can of tomatoes? It looks really liquidy so wondering if you drained them or not. Thanks!

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  19. so how much lime juice do you use?

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    Replies
    1. The recipe calls for 1/2 lime, juiced....this would be about 1 Tablespoon of lime juice.

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  20. We need a low/no salt option for tomatoes so, when available, I'd like to use fresh instead. How much would I need to use? Should the canned tomatoes be drained or not before using?

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  21. This was perfect, quick and easy to make!

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  22. Could I make this in a blender instead of a food processor?

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  23. I love all kinds of salsa, but this was very quick and quite good. It's a keeper.

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  24. This recipe is delicious. I will be making it alot.

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  25. Can this recipe be canned for later use?

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  26. I have made this many times. Everyone I have shared with loves it. I even get requests for it!

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  27. I’m wondering if I can use a blender. I don’t have a food processor.

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