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close up of hand dipping tortilla chip into a bowl of salsa with chips, beer. lime in background
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5 from 1 vote

Blender Salsa

Skip the jarred stuff and make your own homemade salsa. Uses canned tomatoes and is ready in about 15 minutes!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican/Tex-Mex
Servings: 24
Calories: 19kcal
Author: Nikole Berg

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

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: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg