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Blender salsa in a bowl with tortilla chips
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
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 (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


  • 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'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: jalapeno, 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