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.
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
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.
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.
Store covered in a container in the refrigerator for about one week.
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.
More Tex Mex Recipes to Try
- 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
- 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.