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Restaurant-Style Blender Salsa

An 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 Time:10 mins
Total Time:10 mins
CourseAppetizer, Sauce, Side Dish, Snack
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings8 (1/2 cup servings)


  • 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 tablespoons fresh lime juice (about 1 lime)
  • 1/2 teaspoon agave (or sweetener of choice)
  • 1/4 teaspoon ground cumin (more to taste)
  • 1/2 teaspoon 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.


Recipe yields about 4 cups salsa. (Cut in half if desired.)
*The more cilantro, the better in my opinion. I often double or triple it.
Feel free to omit the small can of green chiles (or use canned diced tomatoes with green chiles instead).
Variations: add jalapeño, roasted garlic, chipotle, serrano, etc. if desired.

Nutrition Per Serving (Estimate)

Calories: 26 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 225 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 204 IU | Vitamin C: 16 mg | Calcium: 40 mg | Iron: 1 mg