Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (2024)

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This fresh salsa recipe is incredibly easy to make for a satisfying chip and dip appetizer or to top off your favorite Mexican dish.

You only need few minutes to make this fresh salsa recipe in a blender with deliciously fresh tomatoes, onions, garlic, jalapeno and cilantro.

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (1)

Easy homemade blender salsa recipe made from fresh tomatoes.

Fresh homemade salsa is a staple here in Texas, much like Margaritas and the wildly popular Mexican Martini.

As an appetizer or snack, chips and salsa might be my favorite because it’s so quick, easy and the fresh taste is spectacular when it’s homemade. Of course, this easy blender salsa recipe goes perfect on top of these extra juicy Air Fryer Chicken Fajitas.

I do admit, I don’t always make it fresh. There are several store-bought varieties my family loves which are made locally here in Texas. But I know outside of the southwestern states, it’s hard to find a good salsa!

I’m accustomed to full fresh flavors and when I lived outside of Texas most salsa’s tasted a lot like Pace Picante sauce. Believe me, this recipe does not taste like a jar of picante!

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (2)

Spicy, Medium or Mild Salsa Recipe

Making fresh salsa also means you get to adjust the flavor to your liking.

Mild, Medium or Spicy? It’s up to you! Simply adjust the amount of jalapeno.

Also, if you’re not a fan of garlic, go for garlic salt. That’s the beauty of this recipe – it’s easy to play with until you find your perfect homemade salsa combination.

Here’s How to Make Fresh Salsa

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (3)

Kitchen Equipment Needed

Homemade Blender Salsa Recipe Ingredients

This recipe for homemade blender fresh salsa calls for:

  • 4 Tomatoes – Roma tomatoes are the best, but other varieties will work. The Roma tomato doesn’t have as much water content, so it blends well without making your salsa too runny.
  • 1/2 Onion – White onion or yellow onion is preferred. Red onion is a little spicier so it does change up the flavor, but is commonly used in salsa recipes and also taste great.
  • 1/3 cup Cilantro – Fresh cilantro gives salsa the earthy yet citrus spike. It’s a must-have ingredient unless you don’t like cilantro (gasp!).
  • 1 Jalapeno – Red or Green fresh jalapeno pepper. Red is spicier than green because it’s aged longer. For a milder flavor, go with the green. If you are worried about the heat, remove all the seeds before blending. The seeds are the hottest part of the pepper! If you don’t want any heat at all, omit or replace it with bell pepper (will taste different, but still good!).
  • 2 Garlic Cloves – Two cloves of garlic or you can substitute with 1 tablespoon of minced garlic.
  • 1 tbsp Lime Juice – Fresh lime juice is bright and gives this salsa the light tang it needs.
  • 1 tsp Salt – Salt tones down the tomato flavor.
  • Pinch of Sugar – Also tones down the tomato flavor (optional – omit if on a low carb/Keto diet)
  • Pinch of Pepper – Pepper is optional. It adds another little dimension to the mix of flavors, but it isn’t necessary for this easy blender salsa recipe. It’s up to you!

Fresh Salsa Recipe Directions

Wash all your veggies first so you can easily chop each one and add them to your blender.

It does matter the order you start adding ingredients to your blender. Add lime juice and two chopped tomatoes first. This works well because the tomatoes have more water content than the other ingredients, which helps get the blender blades going.

After the first two tomatoes, add chopped jalapeno, onion, garlic and cilantro. Then top it off with the remaining two tomatoes and spices.

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (5)

When making blender salsa add fresh tomatoes first.

Blending the Salsa

Hit the pulse button on your blender a few times to get the bottom tomato juice flowing. If you need a blender that can make blend like no other, this Ninja blender is amazing.

If your tomatoes aren’t adding enough juice to get the blades of the blender started, add a few tablespoons of water.

Once there is enough juice at the bottom of the blender, blend at low speed until smooth. It will be a little foamy right out of the blender. This is normal!

For a chunkier salsa, keep using the pulse button until you achieve the consistency you prefer.

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (6)

Blender Salsa

Once blended, you can eat it right away, but I prefer letting it meld a little first. Simply pour it into a container, cover it and let this homemade salsa chill in the refrigerator for 1-2 hours.

Before serving, grab a tortilla chip for a sample taste!

You may want to adjust it slightly by adding more salt (or even garlic salt) to suit your tastes.

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (7)

How Long Will Homemade Salsa in a Blender Last?

Fresh salsa is best if you blend it, chill it and devour it!

You can store this salsa in the fridge in a tightly sealed container for 1-2 days. The longer it sits, the darker red it will turn and the flavors do become more prominent after a day.

No time to make it right now? Add this how to make fresh salsa pin to Pinterest to save it for later:

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (8)

Once you’ve made this delicious homemade salsa recipe, you’ll love how easy it is! Enjoy your homemade salsa!

Yield: 3 cups

Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (9)

Easy homemade fresh salsa made with fresh ingredients in a blender

Prep Time5 minutes

Additional Time5 minutes

Total Time10 minutes

Ingredients

  • 4 Roma Tomatoes
  • 1/2 White or Yellow Onion
  • 1/3 cup Cilantro
  • 1 Jalapeno - Red or Green (green is less spicy, remove seeds for milder taste)
  • 2 Garlic Cloves (can substitute with 1 tablespoon of minced garlic)
  • 1 tablespoon Lime Juice
  • 1 teaspoon Salt
  • Pinch of Sugar
  • Pinch of Pepper

Instructions

  1. Roughly chop tomatoes and place half into the blender.
  2. Add lime juice to blender.
  3. Roughly chop the onion and jalapeno and add to blender along with garlic cloves.
  4. Add the remaining chopped tomatoes, cilantro, sugar, salt and pepper.
  5. Pulse ingredients until the blender gets going (add a couple of tablespoons of water if needed).
  6. Blend at low speed until the salsa is smooth.
  7. Let it sit for 1-2 hours in the fridge for bolder flavors. The salsa will turn a darker red and the flavor will enhance.

Notes

Tips:

If you prefer a chunkier salsa, use the pulse setting on your blender until salsa is at your desired consistancy.

Once chilled, taste test before serving as you may want to add more salt (or garlic salt) for your taste.

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Nutrition Information:

Yield:

24

Serving Size:

2 tbsp

Amount Per Serving:Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 89mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

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Tammy Camp

I love easy recipes and delicious desserts and happy to share with you my favorite recipes. My favorite places are tropical, family always comes first and I'm a co*cktail enthusiast for sure!
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Homemade Salsa Recipe - Easy Blender Salsa | Trop Rockin (2024)

FAQs

Should you remove tomato seeds for salsa? ›

If you didn't remove the seeds, they will make the salsa extra watery, with a pool of vaguely tomato-flavored liquid at the bottom of your bowl. Nobody wants to scoop vaguely tomato-flavored liquid onto a chip.

Do I need to peel tomatoes for salsa? ›

You don't have to, but you could

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.

Do you cook salsa after blending? ›

Once you blend them, pour the salsa into a skillet and bring it to a simmer over medium-high heat. Simmer it until it's thickened, which takes about 10 to 15 minutes, depending on the size of your skillet.

Why does my salsa have no taste? ›

Blandness usually comes from lack of seasoning. When you prepare a dish like spaghetti sauce you want to season as you go, not just at the end. Salt enhances the flavor of foods as well as performs some important functions during cooking, like drawing moisture out of ingredients and intensifying their flavor.

Can I leave seeds in tomatoes when making sauce? ›

You don't need to worry about removing the seeds if you're making a soup or sauce. The seeds will actually add an extra dimension to your dish and if you blend well you won't have to worry about them getting stuck in your teeth. It's a different story if you're making a salad, salsa, omelette or casserole.

Do you put vinegar in salsa? ›

Acidic Ingredients

You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.

What can I add to salsa to make it better? ›

What can I add to salsa for more flavor?
  1. Lime or lemon for a zip of citrus.
  2. Cilantro for a pleasantly herbaceous tang.
  3. Onions because you know everything's better with onions.
  4. Roasted tomatoes, peppers, or garlic because roasting anything provides a smoky flavor that we love.
Jun 10, 2022

Should I use fresh or canned tomatoes for salsa? ›

While fresh tomatoes make great pico de gallo, you gotta go with canned tomatoes if you want that true restaurant salsa flavor.

What gives salsa more flavor? ›

Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors. 3. Layer in flavor, color, and texture with bell peppers, jicama, radishes, fresh corn kernels, avocado, or black beans.

Why does Mexican restaurant salsa taste so good? ›

A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

Is it better to make salsa in a blender or food processor? ›

If you don't own a food processor, then don't fret–you can still make excellent salsa by using your blender. Just make sure to pulse your ingredients instead of blending to achieve that yummy salsa texture. You may get a smoother, more liquid salsa with your blender, but still delicious and full of flavor.

How do you take the bitterness out of homemade salsa? ›

If it still tastes bitter, change your supplier. I'd also squeeze half a lime into that mixture & a good hit of salt too, which will either just give some zing if you eat it now, or help soften the textures & mellow the flavours after a few hours. Add a pinch of baking soda, which is basic and will balance it out.

What is missing from my salsa? ›

Omitting the onions

Onions are almost as crucial of an ingredient in your salsa as tomatoes. They bring a unique sharpness and a bright texture that makes this allium always worth adding to your grocery cart.

Why does my homemade salsa taste watery? ›

Whether you're canning salsa or making it fresh for a Mexican feast, a thin consistency can ruin tacos and slip right off your tortilla chips. The most common culprit for watery salsas—especially homemade salsa rather than jarred or canned options—is the tomato used as the base.

Is it better to remove seeds from tomatoes? ›

Sometimes you just might not want to see tomato seeds in your recipe; this is especially true if you're making salsa, tomato sauce, tomato soup, or gazpacho. But if you're looking for maximum flavor — and the extra pulp and juice from seeds won't make your recipe too soupy — then leave in the seeds!

Why do chefs remove tomato seeds? ›

Why do so many recipes advise to remove seeds from tomatoes before cooking spaghetti sauce? Seeds can release bitters into the sauce. As you take out the seeds, you are also removing water which would make for a thicker sauce if left out.

Should you deseed peppers for salsa? ›

Heat level – Jalapenos and chipotles get the majority of their heat from the membranes and seeds. We like a spicy salsa so I generally leave all the seeds and membranes in, chopping the jalapeno pepper up whole. For a milder salsa, you can leave out some or all of the seeds.

Do you leave seeds in peppers for salsa? ›

The seeds of the jalapeño and serrano are where most of the heat is. You can de-seed 1 or 2 peppers or keep more if you prefer very spicy. It's really up to your spice level preference! I usually keep all the seeds on 1 jalapeño and half the seeds of the serrano for a perfect kick.

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