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Stop settling for jarred salsa! This is the absolute Best Easy Salsa Recipe that you can make in just 5 minutes right in your blender. It has that perfect, vibrant restaurant-style flavor and texture without any of the chopping. Whether you are prepping for Taco Tuesday or just need a quick snack for game day, this homemade salsa is a total game-changer that tastes incredibly fresh.
This easy, 5-minute blender salsa recipe yields approximately 3 cups and is made using canned whole tomatoes, fresh jalapeños, onion, garlic, and cilantro. It is a “no-chop” recipe that uses a pulse method to achieve a restaurant-style texture. The recipe is naturally gluten-free and vegan too!
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.
The secret to a 5-minute blender salsa that doesn’t taste like canned tomatoes is all about the ingredients and the method. By using high-quality whole peeled tomatoes and fresh aromatics like garlic and cilantro, you get a depth of flavor that rivals your favorite Mexican restaurant. Because everything happens in the blender or food processor, there is zero prep work involved: just dump, pulse, and serve!
Ingredients in Blender Salsa
- For the best flavor, always choose whole peeled San Marzano tomatoes over generic canned diced tomatoes. Diced tomatoes are often processed with calcium chloride to help them keep their shape, which can prevent them from breaking down into a smooth, cohesive salsa texture in the blender.
- 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.
- For a smokier flavor, roast the garlic, onion, and jalapeño first. Wrap garlic in foil (drizzle with oil first). Place chopped onion and jalapeño and wrapped garlic on a cookie sheet lined with foil and sprayed with nonstick cooking spray. Roast at 400°F for 10-20 minutes (depending on size), then cool and make salsa as directed.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Tips for Restaurant Style Salsa
- 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.
- To achieve a “restaurant-style” texture, use the pulse setting on your blender rather than the “on” or “puree” switch. Pulsing allows you to control the size of the onion and jalapeño pieces, ensuring you get a salsa that is perfectly blended but still has a bit of chunky texture rather than becoming a watery tomato juice.
- Start with the onions, garlic, and jalapeno chunks first so you can chop them without pureeing the tomatoes by accident.
- The heat in salsa comes primarily from the seeds and the white membrane (pith) of the jalapeño. For a mild salsa, remove all seeds and ribs before adding the pepper to the blender. For a medium or hot salsa, add half or all of the seeds back in. Always taste a small sliver of the pepper first, as heat levels can vary wildly from one jalapeño to the next.
- You can make this as chunky or as smooth as you want – just pulse more or less depending on your preference.
Easy Salsa Recipe
Recipe Video
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.
Recipe Notes
Recipe Nutrition
How to make Blender Salsa in 5 Minutes
- Place onion, jalapeno, and garlic in the blender first. Pulse to chop.
- Add tomatoes and spices and pulse again.
- Pulse in cilantro. Taste and re-season as needed.
FAQs
While you can, canned whole tomatoes (specifically San Marzano) provide a more consistent “restaurant-style” flavor and a better texture that isn’t as watery as fresh tomatoes.
Store this salsa in an airtight container in the refrigerator for up to 1 week. The flavors actually improve after sitting for a few hours!
This recipe is customizable. Use one jalapeño with no seeds for a mild flavor, or keep the seeds in for more heat.
Yes, you can freeze it for up to 3 months. Note that the texture may be slightly softer once thawed, so it’s best used in cooked recipes like salsa chicken after freezing.
Mine turned BROWN. What on earth did I do wrong?
Well, red (tomatoes) and green (cilantro) does make brown. So possibly you added more cilantro than I did? Did it still taste ok?
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