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 minutes mins
Total Time:10 minutes 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
- 4 oz. can diced green chiles, mild (or fresh jalapeño)
- 1-2 cloves garlic
- 1/3 cup yellow onion
- 1/2 cup fresh cilantro*
- 2 Tbsp. fresh lime juice (about 1 lime)
- 1/2 tsp. agave
- 1/4 tsp. ground cumin
- 1/2 tsp. salt
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.
Yield: Recipe makes about 4 cups salsa. (Cut in half if desired.)
*Cilantro: The more, the better in my opinion. I often double or triple it.
Green chiles: Feel free to omit the small can of green chiles. Or use diced tomatoes with green chiles included instead.
Variations: Add jalapeño, roasted garlic, chipotle, serrano, etc.
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