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    Home ≫ Mexican

    Blender Salsa

    Updated January 9, 2022. Originally Posted May 14, 2020 By Nikole This post may contain Amazon affiliate links.

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    hand dipping a chip into a bowl of salsa with beer and lime in background and text overlay

    Did you know you can make your own salsa at home in about 15 minutes? With this Blender Salsa recipe, you won't have to rely on the jarred stuff anymore! The version uses canned tomatoes for an inexpensive, pantry friendly recipe that goes with all your favorite Mexican and Tex Mex dishes.

    bowl of red salsa surrounded by tortilla chips

    Why this recipe works

    It's quick and easy! 15 minutes is all you need to make delicious homemade salsa. Since this recipe uses canned tomatoes, there's hardly any prep involved. You can whip this up while you're making Ground Beef Tacos or Beef Burritos for the ultimate Tex Mex dinner.

    It's made with only 7 easy to find supermarket and pantry ingredients. Chances are you already have these ingredients in your pantry and fridge right now!

    You can make it as spicy or mild as you like. This is a mild to medium salsa. But what's great about this recipe is that you can play around with the flavor and spice level. Add more jalepeño, use less garlic, or toss in a couple drops of hot sauce to create a personalized taste.

    What goes into the recipe

    canned tomatoes, canola oil, jalepeno, garlic cloves, half and onion on a gray backgroudn

    Step by Step Instructions

    Gather your ingredients. Cut stem from jalepeño. Remove seeds and membrane if desired. I leave them for more heat. Cut an onion in half, reserving all but ¼ for another use. Peel two gloves of garlic.

    jalepeno, onion and garlic on a cutting board

    Add jalepeño, onion and garlic to the blender. Pulse a few times until no large chunks are left. Add remaining ingredients (canned tomatoes with their juice, salt, pepper, canola oil). Pulse until desired consistency.

    two photo collage-salsa ingredients being blended in a blender

    Store covered in a container in the refrigerator for about one week.

    jar of salsa with spoon next to it and blender container in background

    Expert Tips

    Make is spicy by adding another jalepeño or substituting with serrano peppers. You can also add crushed red pepper flakes or hot pepper sauce. Start by mixing in a small amount like ½ a teaspoon. Always taste your creations and adjust to your liking.

    Substitute the tomatoes based on what you may have or what is available at the time. You can make this recipe with all fire roasted tomatoes or all regular tomatoes. You can also substitute with the diced variety, if that is what's available.

    If using fresh tomatoes, you will need to peel them first. To peel, cut an "x" through the skin on the bottom of the tomatoes. Place in boiling water for about one minute. Get them out with a slotted spoon then pull the skin off with  knife or your fingers. You will need about 8 Roma tomatoes or 4-6 of the larger varieties.

    When first blended, the salsa will be a bit frothy. If that bothers you, plan to make the salsa a few hours ahead.

    Any blender will work for this recipe.

    close up of hand dipping tortilla chip into a bowl of salsa with chips, beer. lime in background

    More Tex Mex Recipes to Try

    Easy Taco Seasoning

    Ground Beef Tacos

    Beef Burritos

    Taco Sauce

    Click here to check out all my Tex Mex Recipes!

    call to action photographic

    close up of hand dipping tortilla chip into a bowl of salsa with chips, beer. lime in background

    Blender Salsa

    Recipe by Nikole Berg
    Skip the jarred stuff and make your own homemade salsa. Uses canned tomatoes and is ready in about 15 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer
    Cuisine Mexican/Tex-Mex
    Servings 24
    Calories 19 kcal

    Ingredients
     
     

    • 1 jalepeño halved lengthwise, seeds removed if desired
    • ¼ onion
    • 2 garlic cloves peeled
    • 1 14.5 ounce can fire roasted tomatoes undrained
    • 1 14.5 ounce can whole tomatoes undrained
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 tablespoons canola oil
    US Customary - Metric

    Instructions
     

    • Remove stem from jalepeño. Cut in half lengthwise and remove seeds and white membrane, if desired. Add onion, jalapeno, and garlic to a blender. Pulse several times until there are no large chunks.
    • Add remaining ingredients (canned tomatoes, salt, pepper, canola oil) to the blender. Pulse or blend until smooth.
    • Taste and adjust salt and pepper to taste.

    Notes

    If you like cilantro, add about ¼ cup loosely packed leaves to the blender with the tomatoes. Or chop up a tablespoon per cup of salsa and mix in right before serving.
    To add lime, squeeze juice of one lime into blender with tomatoes. Or squeeze ¼ lime per cup of salsa and mix right before serving. Please note that salsa with lime and cilantro only lasts a couple days.
    Make is spicy by adding another jalepeño or substituting with serrano peppers. You can also add crushed red pepper flakes or hot pepper sauce. Start by mixing in a small amount like ½ a teaspoon. Always taste your creations and adjust to your liking.
    Substitute the tomatoes based on what you may have or what is available at the time. You can make this recipe with all fire roasted tomatoes or all regular tomatoes. You can also substitute with the diced variety, if that is what's available.
    If using fresh tomatoes, you will need to peel them first. To peel, cut an "x" through the skin on the bottom of the tomatoes. Place in boiling water for about one minute. Get them out with a slotted spoon then pull the skin off with  knife or your fingers. You will need about 8 Roma tomatoes or 4-6 of the larger varieties.
    When first blended, the salsa will be a bit frothy. If that bothers you, plan to make the salsa a few hours ahead.
    Any blender will work for this recipe.

    Nutrition

    Calories: 19kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 111mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

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    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

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