Homemade Blender Salsa
This homemade blender salsa combines fresh tomatoes, jalapeños, and cilantro with lime juice and cumin to deliver restaurant-quality results in minutes, eliminating the need for jarred alternatives.
This homemade blender salsa combines fresh tomatoes, jalapeños, and cilantro with lime juice and cumin to deliver restaurant-quality results in minutes, eliminating the need for jarred alternatives.
Delivery in as fast as one hour.*
Prices vary by store
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Add the cut ripe tomatoes, red onion, garlic cloves, and jalapeños to a food processor.
Give the mixture a quick pulse to roughly chop and combine the ingredients.
Add the cilantro, fresh lime juice, cumin, sugar, and salt to the food processor.
Blend the mixture again briefly.
Add the canned chopped green chiles and the canned San Marzano tomatoes.
Blend on high until the salsa reaches your desired consistency.
Serve with tortilla chips.
Store in an airtight container in the refrigerator for up to 5 days; do not freeze as tomatoes lose texture.
food processor
Yes. Store it in an airtight container in the refrigerator for up to 5 days. Flavors actually deepen overnight.
Remove the jalapeño seeds and white membranes to reduce spice, or add more jalapeños and canned green chiles for extra heat.
Yes, but pulse briefly—a blender can over-puree the salsa. Process in short bursts for chunkier texture.
The canned chopped green chiles and lime juice will add flavor, but ripe tomatoes are essential. Choose the ripest available or wait a day.
It's a signature ingredient in this recipe. If you dislike cilantro, use parsley, but the flavor profile will differ.
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