Blender Salsa in 5 Minutes

5 from 1 vote

In just 5 minutes you can whip up THE BEST easy restaurant salsa. Adjust the smoothness and amount of spice to your liking. Serve this blender salsa over your favorite Mexican dinners.

Prep Time5

Total Time5

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 26kcal

Author: Julie Clark

Ingredients

20 ounces diced tomatoes and green chilies Rotel brand
28 ounces whole plum tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup chopped white onion
1 teaspoon minced garlic
2 jalapeno peppers cut off the stem
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
2 small key limes juice only

Instructions

Place all of the ingredients in a large blender (at least 12 cup capacity). 20 ounces diced tomatoes and green chilies drained, 28 ounces whole plum tomatoes with juice, 1/2 cup fresh cilantro leaves, 1/4 cup chopped white onion, 1 teaspoon minced garlic, 2 jalapeno peppers stems removed, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 teaspoon sugar, 2 small key limes juice only.
Pulse the salsa until you get the desired consistency. You can make it completely smooth or leave it with small chunks.
Cover the salsa and refrigerate at least an hour before serving. We like it best made a day before serving. Refrigerate any leftovers in an airtight container.

Video

Notes

If you don't have fresh lime juice, I recommend Nellie and Jo's Key West Lime Juice.
This salsa is fairly spicy as the recipe is written, and it gets spicer as it sits in the fridge. For an extra spicy salsa, add another jalapeno pepper.
Storage: This salsa stays fresh in the refrigerator for 5 days.

Nutrition