Blender Salsa Recipe is the ideal solution for anyone yearning for a burst of fresh flavor without spending hours in the kitchen. This dazzling salsa offers the robust taste of tomatoes, zesty lime, and just the right amount of heat. Plus, it’s incredibly versatile and can easily be customized depending on your personal tastes and spice preferences!
Recipe Information
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 50
Protein: 2g
Carbohydrates: 11g
Fat: 0g
Fiber: 3g
Sugar: 3g
Sodium: 150mg
Why Make Blender Salsa Recipe
This Blender Salsa Recipe is not just a crowd-pleaser; it’s also packed with nutrients. Made primarily from fresh tomatoes, onions, and herbs, this salsa is low in calories and high in fiber. It’s a scrumptious way to elevate your meals while staying mindful of health and nutrition. Whether you’re hosting a party, enjoying a movie night, or looking for an easy dip, this salsa offers flavor and freshness that enhances any dish.
How to Make Blender Salsa Recipe Step by Step
Ingredients
Canned Tomatoes (The Recommended Choice): For consistency and a classic “restaurant” flavor, canned tomatoes are often superior. They are picked and canned at their peak ripeness, ensuring a deep, rich tomato flavor year-round. They also provide the perfect amount of liquid to get the salsa to the right consistency without it becoming watery. For an extra layer of smoky depth, try using a can of fire-roasted diced tomatoes. You won’t regret it.
Fresh Tomatoes: If it’s the peak of summer and you have beautiful, ripe tomatoes from the garden or farmer’s market, you can absolutely use them! You’ll need about 1.5 to 2 cups of coarsely chopped fresh tomatoes to equal one 14.5-ounce can. Roma tomatoes are an excellent choice because they have more flesh and fewer seeds, which helps control the water content. If you use juicier varieties, you may want to scoop out some of the seeds and watery pulp before blending.
¼ small Red Onion: Red onion provides a sharp, slightly sweet bite that is less overpowering than a yellow or white onion. It also adds a beautiful color to the salsa. About ⅓ cup of coarsely chopped onion is the perfect amount to provide flavor without dominating.
¼ cup Cilantro: For many, cilantro is the defining herb of salsa. It adds a fresh, citrusy, and slightly peppery note that is absolutely essential. Be sure to use both the leaves and the tender stems, as the stems are packed with flavor.
1 Lime, zested and juiced: Do not skip this! The lime juice adds the bright, acidic kick that balances all the other flavors and makes the salsa taste fresh and vibrant. The zest, which is the fragrant outer green peel, adds an extra layer of lime oil and aroma that elevates the entire dish.
1 Jalapeño Pepper (or Serrano Pepper): This is your source of heat. Jalapeños provide a mild to medium kick. For a spicier salsa, use a Serrano pepper, which is typically hotter. The heat is concentrated in the seeds and the white membrane inside the pepper. To control the spice level, remove all seeds and membranes for a mild salsa, leave some in for a medium heat, or use the whole thing for a fiery kick.
2 cloves Garlic: Fresh garlic provides a pungent, aromatic foundation. Two cloves give the salsa a noticeable but not overwhelming garlic presence. Coarsely chop them before adding them to the blender to ensure they get incorporated evenly.
¼ teaspoon Ground Cumin: This is a secret weapon. Cumin adds a warm, earthy, and slightly smoky flavor that is characteristic of many restaurant salsas. It’s a subtle background note that ties everything together.
Sea Salt and Black Pepper, to taste: Salt is a flavor enhancer. It doesn’t just make the salsa salty; it makes the tomatoes taste more tomato-y and the lime taste brighter. Start with a ¼ teaspoon of sea salt and a pinch of black pepper, then taste and add more as needed after blending.
Directions
The only work involved is a bit of coarse chopping. You don’t need a perfect dice, as the blender will do the heavy lifting. Coarsely chop your red onion, jalapeño (seeded, if desired), and garlic. Measure out your cilantro. Zest and juice the lime. This initial prep should take no more than 2-3 minutes.
Place all the ingredients into the carafe of your blender or food processor: the entire can of diced tomatoes (with their juice), the chopped red onion, cilantro, lime zest and juice, chopped jalapeño, chopped garlic, ground cumin, and a starting amount of salt and pepper.
This is the most crucial step. You are not making a smoothie. You want to retain some texture. Use the pulse function on your blender or food processor. Pulse the ingredients in short, 1-2 second bursts. After 4-5 pulses, stop and scrape down the sides. Check the consistency. Continue pulsing until the salsa reaches your desired texture. It should be combined, but still have small, visible flecks of onion and cilantro. Over-blending will make the salsa thin, watery, and sometimes even frothy. Aim for 8-12 pulses in total, depending on your machine.
Once you’ve reached the perfect texture, give it a taste. This is where you make it your own. Does it need more salt? A little more lime juice for brightness? More heat? You could even pulse in a few more pieces of jalapeño if you’re feeling brave.
The salsa is ready to be served immediately. However, for the absolute best flavor, transfer it to an airtight container and refrigerate it for at least 30 minutes. This allows the flavors to meld and deepen, resulting in a more cohesive and delicious final product.
How to Serve Blender Salsa Recipe
This salsa is incredibly versatile and can be enjoyed in numerous ways. It makes a fantastic dip for tortilla chips or fresh veggies. You can also serve it as a vibrant topping for tacos, burritos, or grilled chicken. For a refreshing summer salad, mix it with greens and avocado, creating a delightful salsa salad.
How to Store Blender Salsa Recipe
You can store any leftover Blender Salsa in an airtight container in the fridge for up to five days. If you need to reheat it, simply warm it gently on the stove or microwave. For longer storage, consider freezing the salsa in freezer-safe containers for up to three months. Just remember to leave some space at the top of the container, as the salsa will expand once frozen.
Expert Tips for Cooking Blender Salsa Recipe
- Choose high-quality canned tomatoes for the best flavor.
- Adjust the heat by experimenting with different types of peppers.
- Use fresh ingredients for an unbeatable taste.
- Don’t rush the pulsing; aim for small bursts to keep some texture.
- For added depth, consider adding a splash of hot sauce or smoked paprika.
Delicious Variations of Blender Salsa Recipe
Try adding fruits like mango or pineapple for a sweet and spicy salsa. For an herbed twist, incorporate fresh basil or parsley for additional flavor. If you’re looking for a citrusy kick, experiment with using orange or grapefruit juice instead of lime for a unique take.
Conclusion
Blender Salsa Recipe is not only simple to make, but it also packs a flavor punch that friends and family will love. Give it a try at your next gathering and watch as it disappears! Its freshness and customizable nature will quickly make it a staple in your recipe collection.
Blender Salsa
Ingredients
For the Salsa
- 1 can Canned Tomatoes Preferably fire-roasted for extra flavor.
- 1.5-2 cups Fresh Tomatoes Coarsely chopped, preferably Roma.
- ¼ small Red Onion Coarsely chopped.
- ¼ cup Cilantro Include both leaves and tender stems.
- 1 whole Lime Zested and juiced.
- 1 whole Jalapeño Pepper Seeded for mild heat or use Serrano for more spice.
- 2 cloves Garlic Coarsely chopped.
- ¼ teaspoon Ground Cumin Adds depth to the flavor.
- to taste none Sea Salt and Black Pepper Start with a pinch and adjust after blending.
Instructions
Preparation
- Coarsely chop the red onion, jalapeño (seeded if desired), and garlic. Measure out the cilantro. Zest and juice the lime.
Blending
- Place all the ingredients into the carafe of your blender or food processor.
- Pulse the ingredients in short bursts (1-2 seconds) until you reach your desired texture, which should have some visible flecks of onion and cilantro.
- Taste the salsa and adjust seasoning with more salt, lime juice, or jalapeño based on your preference.
Chilling
- Transfer the salsa to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
