Blender Salsa
This Homemade Salsa Recipe is made in your blender, on your table in 5 MINUTES, and tastes better than your favorite restaurant or jar! This recipe allows you to customize the heat, the consistency, saves beautifully, can be made ahead of time, and the layers of flavor are out of this world!
Servings 4 cups
Ingredients
- 4 cloves garlic, peeled
- 1-2 jalapeno or serrano chili peppers, seeded and deveined (reserve seeds)
- 1 small yellow onion, peeled and cut into chunks
- 1 cup packed fresh cilantro (some stems are fine)
- 2 tsps EACH ground cumin, chili powder
- 1 tsp EACH salt, dried Mexican oregano (may sub. regular oregano)
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
ADD LATER
- 2 14 oz. cans fire-roasted diced tomatoes (drained, save juices)
- 2 oz. mild diced green chilies (1/2 of a 4 oz. can)
Instructions
- Add all the ingredients EXCEPT the tomatoes and green chiles to the blender in the order listed (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed.
- Add the tomatoes and chiles and pulse until the desired consistency is reached. If you like a thinner salsa, you can add some reserved tomato juices.
- Season with freshly cracked salt to taste. For a spicier salsa, add the desired amount of jalapeno seeds.
- Refrigerate for up to 1 week or freeze for up to 3 months.
Video
Notes
- For a smoother salsa, chop/blend more
- For a thinner salsa, add juice from the fire roasted tomato cans
- For a spicier salsa, add some or all of the jalapeno seeds-stirring in a little at a time until it reaches your desired heat level. You can also add cayenne or ground chipotle chile powder.