Easy Blender Homemade Salsa (Printer-Friendly)
Quick blender salsa bursting with tomatoes, cilantro, onion, jalapeno and lime. Flavorful dip, perfect with chips.
# What You’ll Need:
→ Salsa Base
01 -
4 Roma tomatoes, chopped
02 -
1/2 medium white or yellow onion, chopped
03 -
1/3 cup fresh cilantro leaves, chopped
04 -
1 medium jalapeño pepper, seeded and chopped (use green for mild, red for spicier, or omit/seeds removed for no heat)
05 -
2 garlic cloves, minced
06 -
1 tablespoon fresh lime juice
07 -
1 teaspoon kosher salt
08 -
1 pinch granulated sugar (optional)
09 -
1 pinch ground black pepper (optional)
# Steps to Make This:
01 -
Wash tomatoes, onion, cilantro, and jalapeño thoroughly. Remove stems from tomatoes and cilantro. Peel onion and garlic. Remove stem and seeds from jalapeño as desired.
02 -
Coarsely chop the tomatoes, onion, jalapeño, and cilantro, then peel and mince the garlic.
03 -
Add half of the tomatoes and all the lime juice to the blender first, followed by chopped jalapeño, onion, garlic, and cilantro. Top with the remaining tomatoes, salt, and any optional sugar or black pepper.
04 -
Pulse the blender several times to start the mixture. If needed, add 1–2 tablespoons of water to help the blades operate. Continue to pulse for chunky salsa or blend at low speed for a smooth consistency.
05 -
Taste and adjust seasoning if desired. Transfer salsa to a covered container and chill in the refrigerator for 1 to 2 hours for best flavor development.
06 -
Give the salsa one final stir before serving with tortilla chips or as a topping for dishes.
# Additional Notes:
01 -
For milder salsa, remove the seeds and membrane from the jalapeño, or substitute with bell pepper.
02 -
Chilling the salsa enhances the flavor and allows the ingredients to meld.
03 -
If using a high-powered blender, pulse gently to retain a chunky texture.