Easy Blender Salsa

Pro tips

• Drain canned stewed tomatoes thoroughly in a colander for 2–3 minutes to prevent watery salsa.
• Use the white and light green parts of green onions only; dark green tops add bitterness.
• Pulse the blender or food processor in short bursts to achieve chunky texture; over-processing yields pureed salsa.
• Taste and adjust salt and jalapeños before serving, as pickled jalapeños vary in heat and brine intensity.

Substitutions

• Canned stewed tomatoes → canned diced tomatoes (drained; texture will be less uniform)
• Green onions → white onion, finely minced, ¼ small onion (sharper bite, less mild)
• Pickled jalapeños → fresh jalapeños, minced (spicier and fresher-tasting; omit brine)
• Canned diced green chiles → roasted poblano or Hatch chiles, diced (richer, less smoky if not roasted)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days; do not freeze.

Equipment

food processor or blender

Can I use fresh tomatoes instead of canned?

Yes, but the texture and consistency will differ. Use about 2 cups fresh diced tomatoes, drain excess liquid, and reduce canned green chiles to 2 tbsp since fresh tomatoes release more water.

How spicy is this salsa?

Mild to medium, depending on jalapeño quantity. Start with 1 tbsp pickled jalapeños and adjust to taste. Pickled varieties are less spicy than fresh jalapeños.

How long does homemade blender salsa keep?

Refrigerate in an airtight container for up to 5 days. Do not freeze, as the texture becomes watery upon thawing.

Can I make this in a regular blender instead of a food processor?

Yes. Use a blender on low speed or pulse setting to avoid over-processing; the goal is chunky salsa, not a puree.

What if my salsa is too watery?

Drain the canned tomatoes more thoroughly before blending, or add an extra tbsp of green chiles to thicken.