Today I have a quick, 5 minute Homemade Salsa Recipe! We’re using our blender so there’s no chopping/mincing/dicing required for this quick and easy restaurant-style salsa. Recipe includes tips to make with either canned or fresh-from-the-garden tomatoes!
5 Minute To the Perfect Salsa
If you’ve ever found yourself without so much as a shred of self control while sitting in front of a bowl of fresh salsa and warm tortilla chips in a Mexican restaurant, today’s recipe is for you.
I recently shared a pineapple salsa and an avocado salsa recipe, but while those were easy, today’s classic recipe takes things to a new level. There’s no tedious mincing, chopping, or dicing. The entire recipe takes only 5 minutes from start to finish, thanks to our blender.
While my salsa can be made with garden fresh tomatoes (make sure they’re ripe, juicy, good quality tomatoes), I actually love making it year round with canned tomatoes. It might sound shocking, but while fresh tomatoes are definitely a necessity for some recipes (like my Caprese Salad or Bruschetta), using canned is a non-issue (and is sometimes preferable!). I’ll talk a bit more about this below.
What You Need
- Tomatoes. Certainly the most important ingredient here, and I’ll touch more on that in just a bit. You can use fresh or canned, either will yield great results.
- Diced Chilis.
- White onion. You’ll only need half, cut off the ends and peel before tossing into your blender.
- Jalapeños. One or two, depending on how hot you like things. Make sure to remove the seeds first, unless you’re really adventurous insane.
- Cilantro. This is tricky to measure. Coarsely chop it before fitting it into your measuring cup.
- Garlic.
- Lime Juice. Preferably fresh-squeezed
- Spices. Sugar (to cut the acidity and add flavor), salt, pepper, and just a touch of ground cumin (a little goes a long way to give our salsa a great depth of flavor).
The blender is going to do 99.5% of the chopping, but I do recommend a little bit of prep-work. If you’re using fresh tomatoes, cut them in half (to fit in the blender better) and scoop the seeds from half the tomatoes so the salsa isn’t too thin. You’ll also want to remove the stem, seeds, and membrane from your jalapenos, chop your onion in half (and peel it!) coarsely chop your cilantro, and make sure to peel your garlic.
That’s it! Your blender is going to take care of the rest.
How to Make The EASIEST Salsa Recipe
Are you ready for this?
- Throw everything in the food processor.
- Pulse in short bursts until desired consistency is reached.
- Enjoy, served with tortilla chips (or on top of tacos!).
The easiest salsa recipe ever.
Fresh Vs. Canned Tomatoes
One thing that I love about this salsa recipe is that fresh garden-ripe tomatoes are not necessary for a great tasting salsa. If you have a garden full of ripe Romas then you can absolutely use them, but if you don’t (or if you find yourself with a craving in the middle of winter), you’ll be relieved to know that canned tomatoes work perfectly here.
The benefit of canned tomatoes is that they’re usually less watery and often have a better flavor (shocking, right!?). Just like with my marinara sauce and pizza sauce, canned tomatoes are my preference because they are a simple and great tasting substitute. Sometimes you can get away with using ripe garden fresh tonatoes, but canned will always be preferable in flavor to pale, waxy, off-season grocery store tomatoes.
If using fresh, you’ll need 5-7 fresh Roma tomatoes (7 if they’re small, 5 if they’re large). I recommend scraping the seeds out of half of them (so your salsa isn’t too thin). In earlier versions of this recipe I used to recommend dropping the tomatoes in boiling water and removing their skins before using them, but after a lot of taste testing I found it doesn’t really make much of a difference in this recipe, so let’s skip the extra work.
If you opt for canned tomatoes, regular diced tomatoes will certainly work but I love the extra flavor you get when you use fire roasted tomatoes!
Tips
Adjust the jalapeños to make it as spicy (or mild) as you like.
My salsa recipe calls for one to two jalapeños. If you prefer a mild heat, just use one and be sure to scrape out all of the seeds (and membranes). For a mild-medium heat, use two, but still scrape out all of the seeds/membranes in both. For medium-hot, toss in a few of the seeds (about a half teaspoon).
Really want to spice things up? Add even more seeds (a little at a time!). Keep in mind your mileage may vary depending on the spiciness of your specific jalapeños!
Adjust to suit your taste!
One of the best things about this salsa recipe is that it’s so versatile! You can adjust any of the ingredients to meet your preference. Add extra garlic, an extra splash of lime, toss in a few roasted peppers! I do recommend making it as written the first time before adjusting, but the possibilities are endless!
Let it sit.
I’m the worst person to advise this because as soon as mine is blended, you can bet I’m chip-dipping. However, if you let your salsa sit for even an hour, the flavors will really start to develop (and will even more-so if you let it sit overnight).
More Recipes You Might Like:
- Try my perfect Guacamole recipe!
- Taco Salad (great with this recipe!)
- Taco Dip
- Dill Dip
Enjoy!
Let’s cook together! Be sure to check out my video in the recipe card where I’ll show you exactly how I make this recipe in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
Homemade Salsa Recipe
Ingredients
- 2 14.5 oz cans diced tomatoes¹ drain one can, see Notes for fresh tomato alternative (822g)
- 1 4 oz can diced green chilis drained (113g)
- 1-2 jalapenos stem cut off and seeds/membranes removed²
- ½ medium-sized white onion
- ⅓ cup coarsely chopped cilantro use leaves and stems
- 2 cloves garlic peeled
- 1 Tablespoon lime juice fresh-squeezed preferred
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ¾ teaspoon pepper
- ¼ teaspoon ground cumin
- Tortilla chips for serving
Recommended Equipment
Instructions
- Combine all ingredients (except tortilla chips!) in your food processor.
- Pulse in short spurts until ingredients are well-combined and desired consistency is reached.
- Transfer to a resealable container. For best results, refrigerate one hour or overnight before serving, but this salsa can be enjoyed right away.
- Serve with tortilla chips.
Notes
Storing
Store leftovers in the refrigerator in an airtight container for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This salsa recipe was originally published 07/29/2015. Updated for clarity, a few helpful notes added, and a video added.
Joscelyn | Wifemamafoodie
Yum! We LOVE salsa and I like how you’re able to make fresh salsa so easily in the blender! Can’t wait to try it..thanks for sharing!
Sam
Thanks, Joscelyn! Let me know how you like it! 🙂
Nagi@RecipeTinEats
Had to check out your recipe ’cause I have my go-to one and I wanted to compare! Ours is pretty similar….great minds think alike! <3
Sam
Love it! You obviously have excellent taste 😉
Thanks for stopping by, Nagi!!
adina
You are so lucky to have tomatoes growing like that in your garden. I have 4 plants on the balcony, they look so depressing… a total of 5 green tiny tomatoes and the weather is so cold, I have lost hope of getting any more. I am tempted by your salsa though, even if I’ll have to use bought tomatoes.
Sam
Aw, if I were growing the tomatoes myself I’m sure they would look just like yours, I only have ANY because of my husband. Thank you, Adina!
Kelly - Life Made Sweeter
We are salsa addicts and I love the sound of all the fresh garden tomatoes in this blender salsa! It looks amazing!
Sam
Thank you, Kelly!
Kristine | Kristine's Kitchen
Chips and salsa is one of my all-time favorite snacks. I love that you made this with tomatoes from your garden! It looks so fresh and delicious!
Sam
Thanks Kristine!
Katalina@ Peas and Peonies
So jealous that you have a garden and can make fresh salsa using the freshest produce! Salsa is the best year long, but during summer its especially good with all the ripe tomatoes.
Sam
It really is nice having a garden (and even nicer that my husband does all the work on it!). Thank you, Katalina!
Mir
How could anyone OMIT the lime juice?! Blasphemy, Sam. Don’t tell them they can do that!
With all your trial and error, I trust this recipe. It looks awesome. I want!
Sam
Haha, OK, good point. I really can’t imagine omitting the lime juice. Thank you, Mir!
Anne
This sounds so quick and easy!! Is there an excuse not to make it?!
Sam
I can’t think of one! Thanks, Anne! 🙂
Ana | Espresso My Kitchen
Sam this salsa looks amazing! I’m a salsa lover, so can’t wait to try this version 🙂
Sam
Thank you, Ana!
Cheyanne @ No Spoon Necessary
I am a salsa addict! I seriously put it on or in everything- scrambled eggs, chicken, lettuce wraps, deli turkey, my toes… 😉 And yours looks and sounds stellar! Love all the proportions and the ingredients you used! Salsa perfection! I’m totally jealous of your garden! I don’t have a green thumb either and I TOTALLY kill everything I attempt to grow. Maybe I should follow your man’s lead and start singing to stuff? lol.. Shoot, i’m willing to try anything at this point! But, should you need to unload any of that super fresh produce, feel free to send some my way! 😀 Cheers, girlie!!
Sam
Haha thank you, Cheyanne!! 🙂
Gayle @ Pumpkin 'N Spice
Making my own salsa is one of my favorite dips to whip up, especially during the summer! I love the looks of this, Sam! The chunkier, the better. Sounds delicious!
Sam
Thank you, Gayle!
annie@ciaochowbambina
Mmmm – I love the idea of blender salsa – you’re just minutes away from a delicious, healthy snack!
Sam
Right!? Thank you, Annie! 🙂
Anu-My Ginger Garlic Kitchen
Sam, his blender salsa looks so flavorful and inviting! Loving all the awesome ingredients you used here! Nom Nom! 🙂
Sam
Thanks, Anu! 🙂
Medha @ Whisk & Shout
That’s so cool that you have real garden-fresh veggies on hand! Awesome recipe, fresh salsa is the best 🙂
Sam
Thank you, Medha!
Harriet Emily
Mmmm, this looks so fresh and delicious Sam! Salsa is my favourite type of dip, and I love making it at home. All of the chillis in this sound amazing! I definitely need to try this 😀
Sam
Thank you, Harriet! 🙂