This easy restaurant-style salsa recipe is made right at home in the blender! It's so flavorful, adaptable, and tastes similar to the ones you find at a Mexican restaurant. (Vegan, gluten-free, oil-free.)
This simple recipe for restaurant-style blender salsa only takes 10 minutes and 8 (or less!) ingredients.
It's wonderful all year round. We enjoy having a batch ready in the fridge for a quick snack or appetizer throughout the week.
Plus it's so refreshing, flavorful, and tastes similar to the ones you would find at a Mexican restaurant.
Ingredients for Blender Salsa
For this homemade salsa recipe you will need:
- Canned fire-roasted diced tomatoes: If you can't find fire roasted canned tomatoes, simply use regular diced tomatoes. (I haven't tried this with fresh tomatoes, but I'm guessing those would work too!)
- Canned diced green chiles: I use mild. These typically come in a small 4 oz. can. Or you can substitute fresh jalapeño which is fantastic as well.
- Fresh garlic cloves: A little goes a long way since we are using raw garlic.
- Onion: Any color works. I have used yellow onion, white onion, red onion, and sweet onion.
- Fresh cilantro: This is key for fresh flavor. The more the better in my opinion!
- Fresh lime juice: This helps brighten it up.
- Agave: Or other sweetener of choice, to help balance out the acidity.
- Ground cumin: This isn't totally necessary but I find it is a nice addition.
- Salt: This helps improve and enhance all the flavors.
How to Make
This is truly one of my all-time favorite recipes because it is so tasty and easy to make. Simply:
Chop: Roughly chop the onion and garlic to fit in your blender or food processor.
Combine: Add all ingredients to a food processor or blender. (I use a 9-cup food processor.)
Blend: Pulse a few times until you reach your desired consistency. Blend less for a chunky salsa, or more for a smoother salsa.
Taste: Give it a taste and adjust any flavors as needed.
Tip: You can serve it right away, but I find it tastes best after it chills. Store it in a sealed container in the refrigerator for a few hours (or overnight) to let the flavors blend.
This is a mild salsa as written. If you like yours spicy, give it a kick by adding spices such as:
- Jalapeño peppers
- Chipotle in adobo sauce
- Serrano peppers
- Medium diced green chiles (instead of mild)
Note: Roasted garlic would also be a lovely addition!
This recipe yields about 4 cups of fresh salsa.
We find it keeps well in the refrigerator for up to 7 days. Simply store in an airtight container with a tight fitting lid.
How To Use
This recipe is a great condiment with your favorite Mexican food. Try it:
- As a chip dip with tortilla chips
- For topping tacos (such as the Chickpea-Walnut Tacos pictured above)
- In Mexican-Style Stuffed Peppers
- With your favorite Burritos, nachos, Burrito Bowls, or Fajitas
- Or even on breakfast dishes like Tofu Scramble or Southwest Tofu Burritos
For more inspiration, also browse all sauce and seasoning.
Restaurant-Style Blender Salsa
- 28 oz. can fire-roasted diced tomatoes (or regular)
- 4 oz. can diced green chiles, mild (or fresh jalapeño)
- 1-2 cloves garlic
- 1/3 cup yellow onion (or red or white)
- 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 (more/less to taste)
- 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.
Nutrition Per Serving (Estimate)
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