Blender Salsa
Ingredients:
- 793.8 g (1 (28 oz) can) whole peeled tomatoes
- ½ white onion, roughly chopped
- 9 g (3 cloves) garlic
- 14 g (1) jalapeño
- ½ cup fresh cilantro
- Juice of 1 lime
- 6 g (1 tsp) fine salt
- ½ tsp cumin
- ¼ tsp sugar (optional)
- 15 ml (1 tbsp) olive oil
- Pinch of smoked paprika (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Pulse rather than continuously blend if you want a chunky, restaurant-style salsa — running the blender straight through purees everything into a smooth sauce instead.
Instructions:
- Optional char: For deeper flavor, place the tomatoes, onion, garlic, and jalapeño on a dry skillet or under the broiler on high for 5–7 minutes, turning once, until lightly charred. This adds smokiness and complexity. Skip for a fresh, brighter salsa.
- Blend: Add all ingredients to a blender. Pulse 8–12 times for a chunky restaurant-style salsa, or blend 20–30 seconds for a smoother texture. Do not over-blend — you want texture, not a puree.
- Taste and adjust: Taste and add more salt, lime, or jalapeño as needed. Add the pinch of sugar if the tomatoes taste too acidic.
- Rest: Pour into a bowl and let sit at room temperature for 15–20 minutes before serving to allow flavors to develop.
- Serve: Serve with chips, on tacos, over eggs, or with any Mexican-inspired dish.
Tips: Canned whole peeled tomatoes work year-round and often produce better, more consistent salsa than out-of-season fresh tomatoes. Fire-roasted canned tomatoes add incredible depth without any extra effort.
Swaps: Add a roasted tomatillo for a salsa verde hybrid. Use chipotle in adobo instead of jalapeño for a smoky, deeper heat.
Storage: Refrigerate up to 1 week in a sealed jar. Freezes well up to 3 months.
Every ingredient here earns its place, but a few really shape the dish. The can) whole peeled tomatoes adds bright acidity and juicy body. The garlic builds a savory, aromatic base. The fine salt sharpens and balances every other flavor in the dish. The olive oil brings fruity depth and helps carry the other flavors.
Blender Salsa
Ingredients:
- 793.8 g (1 (28 oz) can) whole peeled tomatoes
- ½ white onion, roughly chopped
- 9 g (3 cloves) garlic
- 14 g (1) jalapeño
- ½ cup fresh cilantro
- Juice of 1 lime
- 6 g (1 tsp) fine salt
- ½ tsp cumin
- ¼ tsp sugar (optional)
- 15 ml (1 tbsp) olive oil
- Pinch of smoked paprika (optional)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The can) whole peeled tomatoes adds bright acidity and juicy body. The garlic builds a savory, aromatic base. The fine salt sharpens and balances every other flavor in the dish. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Pulse rather than continuously blend if you want a chunky, restaurant-style salsa — running the blender straight through purees everything into a smooth sauce instead.
Instructions:
- Optional char: For deeper flavor, place the tomatoes, onion, garlic, and jalapeño on a dry skillet or under the broiler on high for 5–7 minutes, turning once, until lightly charred. This adds smokiness and complexity. Skip for a fresh, brighter salsa.
- Blend: Add all ingredients to a blender. Pulse 8–12 times for a chunky restaurant-style salsa, or blend 20–30 seconds for a smoother texture. Do not over-blend — you want texture, not a puree.
- Taste and adjust: Taste and add more salt, lime, or jalapeño as needed. Add the pinch of sugar if the tomatoes taste too acidic.
- Rest: Pour into a bowl and let sit at room temperature for 15–20 minutes before serving to allow flavors to develop.
- Serve: Serve with chips, on tacos, over eggs, or with any Mexican-inspired dish.
