Name: Restaurant-Style Blender Salsa
Prep time: 10 min
Total time: 10 min
Ingredients: 28 oz. can fire-roasted diced tomatoes (or regular); 4 oz. can diced green chiles (I use mild); 1-2 cloves garlic; 1/3 cup yellow onion, diced; 1/2 cup fresh cilantro*; 2 Tbsp. fresh lime juice (about 1 lime); 1/2 tsp. agave (or sweetener of choice); 1/4 tsp. ground cumin (more to taste); 1/2 tsp. salt

Refreshing, flavorful salsa made right at home in the blender! Easy, adaptable and tastes similar to the ones you find at a Mexican restaurant.

Blender salsa in a bowl with tortilla chips

This simple recipe for blender salsa only takes 10 minutes and 8 (or less!) ingredients. It's wonderful year-round, and we enjoy having a batch ready and waiting in the fridge for quick snacks throughout the week.

It's so refreshing, flavorful, and tastes similar to the ones you'd find at a Mexican restaurant.

Ingredients for salsa in a food processor

Ingredients for Blender Salsa

Canned fire-roasted diced tomatoes (or regular diced)
Canned diced green chiles
Garlic
Onion
Fresh cilantro
Lime juice
Agave (or other sweetener of choice)
Ground cumin
Salt

If you like your salsa spicy, try adding jalapeño, chipotle, or serrano to taste. Roasted garlic would also be a lovely addition!

Ways to use this Salsa

As a chip dip with your favorite tortilla chips
For topping tacos (like these Chickpea-Walnut Tacos)
In Mexican-Style Stuffed Peppers
With Burritos or Fajitas
Or even on Tofu Scramble

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5 from 3 votes

Restaurant-Style Blender Salsa

Easy salsa made right at home in the blender! Refreshing, flavorful, and tastes similar to the ones you find at a Mexican restaurant.

AuthorKaitlin - The Garden Grazer

Prep Time10 mins

Total Time10 mins

CategoryAppetizer, Sauce, Side Dish, Snack

CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan

Servings8 (1/2 cup servings)

Ingredients

US Customary - Metric

28 oz. can fire-roasted diced tomatoes (or regular)
4 oz. can diced green chiles (I use mild)
1-2 cloves garlic
1/3 cup yellow onion, diced
1/2 cup fresh cilantro*
2 Tbsp. fresh lime juice (about 1 lime)
1/2 tsp. agave (or sweetener of choice)
1/4 tsp. ground cumin (more to taste)
1/2 tsp. salt

Instructions

Dice onion and mince garlic. (Or simply place in food processor and pulse a few times.)
Place all ingredients in a large food processor or good blender. (I use my 9 cup food processor.) Blend for about 10 seconds to combine. Blend longer to achieve a smoother consistency, or shorter for chunkier salsa.
Taste and adjust flavors or add more salt if desired. Can serve right away, but tastes best after it chills for a couple hours or overnight (which also mellows the raw onion & garlic). Store in an airtight container in the fridge for up to a week.

Notes

Recipe yields about 4 cups salsa. (Cut in half if desired.)

*The more cilantro, the better in my opinion! I'll often double or triple it.

Feel free to omit the small can of green chiles and/or use canned diced tomatoes with green chiles instead.

Variations: jalapeño, roasted garlic, chipotle, serrano, etc. You could even stir in some roasted corn or black beans after blending.

Nutrition Per Serving (Estimate)

Calories: 29 kcalCarbohydrates: 7 gProtein: 1 gFat: 1 gSaturated Fat: 1 gPotassium: 226 mgFiber: 2 gSugar: 3 gVitamin A: 201 IUVitamin C: 18 mgCalcium: 43 mgIron: 1 mg

Did you make this recipe?Please leave a star rating or comment below.

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)

Comments

Jennifer

March 07, 2021 at 12:27 pm

Very easy , good flavor and fresh tasting. Thanks for the recipe!

- Kaitlin McGinn
  
  March 31, 2021 at 9:04 am
  
  Great to hear, Jennifer!
  
Teri

July 19, 2020 at 8:00 am

Have you ever canned this salsa? I haven't made salsa in years, but was planning on doing some salsa this summer now that all my jams are finished. I'm just wondering how the flavor holds up with canning?

Thanks so much,
Teri

- Kaitlin McGinn
  
  August 24, 2020 at 3:34 pm
  
  Hi Teri! Apologies for the long delay in my response. I haven't actually canned salsa before, so unfortunately I can't speak on how this one would turn out. (I'll be sure to update the recipe with instructions if I ever test it!)
  
  And I love that you can your own jams! Delicious. Hope you've had a beautiful summer 🙂
  -Kaitlin
  
Susi

July 10, 2020 at 2:31 pm

Thanks, Kaitlin!

- Kaitlin McGinn
  
  July 10, 2020 at 4:15 pm
  
  Absolutely! Sorry I couldn't be more help. I know how important watching sodium can be, so I don't feel comfortable putting any specific numbers out there with so many variables to consider. Thanks for your understanding 🙂 Hope you enjoy this if you give it a try! (For this recipe, you could certainly seek out no-salt-added diced tomatoes and omit the 1/2 tsp. salt to help reduce the sodium.)
  
Susi

July 08, 2020 at 11:10 am

Your recipes look delicious, but what’s the sodium content? Many of us really need to watch that, and I’m leery of making any new recipe until I know that.

- Kaitlin McGinn
  
  July 10, 2020 at 9:19 am
  
  Hi Susi! I totally understand the concern with sodium, which is actually why I purposely omit stating the numbers on my site as I feel it's not nearly a precise enough calculation. Most of my recipes simply say "salt to taste" to let people cater directly to their own needs. Even with recipes that state an amount of salt (like this salsa) I still omit the sodium content as it can vary so significantly with other factors. (For example, differing sodium content between brands, using no-salt vs. salt-added canned tomatoes, etc.) So I always encourage people to calculate their own to achieve a much more precise reading based on their exact ingredients, brands, and amounts. Hope you understand 🙂 Take care. -Kaitlin
  
Sarah

July 07, 2020 at 8:17 pm

This was easy and fantastic!

- Kaitlin McGinn
  
  July 10, 2020 at 9:20 am
  
  Woo! Fun to hear you gave it a try - thanks for the sweet feedback 🙂
  
Jacqueline

November 09, 2012 at 6:01 pm

I haven't made salsa for an age. This one looks wonderful. I can almost taste it!