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This is the BEST Easy Salsa Recipe – it’s done in 5 minutes! It’s a blender salsa which means you don’t have to chop anything – it’s almost too good to be true. Easy homemade salsa tastes so good with chips, on tacos, or anything!

Chip being dipped into a bowl of easy salsa

I’m all about salsa, whether we get a big basket of chips and a bowl of salsa at our favorite restaurant or having some at home for happy hours or Taco Tuesday. And while I’m not opposed to jarred salsa, most of the time I whip up this 5 minute blender salsa – it’s seriously easy! The best part? It tastes way better than jarred salsa! I can totally tell the difference and you will, too, once you try it.

Overhead shot of ingredients needed to make easy salsa

How to make Blender Salsa in 5 Minutes

  • I like to use San Marzano tomatoes (canned whole tomatoes) because they have the best flavor! I would avoid generic brands and canned diced tomatoes which are processed more. Since this is the base of your recipe, use a good brand.
  • I love fresh garlic and onions in my salsa – just peel them and quarter the onion so it’s easy to blend. White or yellow onion is fine, or even a sweet onion.
  • Do yourself a favor and use fresh jalapeños for heat – you can remove the ribs and seeds or leave some in to make spicy salsa.
  • Spices: I LOVE using cumin and chipotle chili powder, and salt and pepper.
  • Fresh Cilantro makes it amazing – but you can skip or reduce if you don’t love it as much as I do. Add some other spices, like cumin and chili powder and some salt and pepper and you have the perfect seasonings.
  • Be sure to pulse the tomatoes and whole veggies first – pulse don’t run the blender.
  • You can make this as chunky or as smooth as you want – just pulse more or less depending on your preference.
Overhead shot of all ingredients in a blender before being made into salsa
Pulse the big stuff first – tomatoes, onions, jalapeño.
Fresh cilantro on top of the blended salsa in a blender before being mixed together
Add the spices and cilantro last and pulse just a few times to finish incorporating them.

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One bowl of easy salsa topped with sliced jalapenos surrounded by tortilla chips

Storing Salsa

  • It gets better as it sits so I recommend making this ahead of time.
  • This simple salsa recipe will keep for up to one week in the refrigerator. Just keep in mind the flavors will get stronger (looking at you, onions) so I usually try to use it up within three to four days.
  • Be sure to store in an airtight container.
  • You can freeze this as well, I often make a big batch and freeze it in small portions for easy meals.

Tip From Dorothy

Expert Tips

  • The best blender for salsa is a stand blender, although you can use an immersion blender as long as you blend the salsa in a large bowl with tall sides. You can also use a food processor.
  • Pulse just a few times to make a chunky salsa recipe.
  • If you like spicy salsa, blend up the seeds from the jalapeno. If you like it less spicy, remove the ribs and seeds before you blend the salsa.
One bowl of easy salsa topped with sliced jalapenos surrounded by tortilla chips

Easy Salsa Recipe

5 from 2 votes
Perfect for Taco Tuesday this easy salsa recipe can be made hot or mild and is done in 5 minutes!

Recipe Video

Prep Time 10 minutes
Total Time 10 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • 1 28 ounce (793g) can can whole peeled tomatoes
  • 3 cloves garlic peeled
  • ½ white or yellow onion about 1 cup or 128g
  • 1 large jalapeños or 2 medium, see note
  • ½ teaspoon ground cumin
  • ¼ teaspoon chipotle chili powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 handful cilantro about 12g

Instructions

  • Place tomatoes, garlic, onion, and jalapeno in blender jar. Pulse until roughly chopped.
  • Add the spices and cilantro and blend (pulsing) until you reach your desired consistency.
  • Store in refrigerator for up to 1 week.
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Recipe Notes

Note on jalapeño: this creates how spicy it is. If you like mild salsa, be sure to clean out the ribs and seeds and discard them. If you’re unsure how much jalapeño (or the seeds) to use, start with a smaller amount then taste the finished product and add more as desired. Want it spicy? Add more!
Want a chunky salsa? Use a food processor and chop each ingredient separately. Pulse it slowly each time so you don’t over chop it – then mix in a bowl.

Recipe Nutrition

Serving: 1serving | Calories: 4kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 11mg | Vitamin A: 55IU | Vitamin C: 2.5mg | Calcium: 3mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Appetizer
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 2 votes (2 ratings without comment)

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2 Comments

    1. Well, red (tomatoes) and green (cilantro) does make brown. So possibly you added more cilantro than I did? Did it still taste ok?

      Reply