Homemade Blender Salsa

Pro tips

• Pulse the food processor in short bursts rather than continuous blending to maintain a chunky texture—over-processing creates a thin sauce.
• Squeeze fresh lime juice just before blending; bottled juice lacks the brightness that makes this salsa shine.
• Taste and adjust salt and cumin before serving—flavors intensify as the salsa sits.

Substitutions

• Red onion → white onion or shallots (milder flavor)
• Fresh cilantro → parsley (different herbaceous note)
• Canned green chiles → roasted poblano peppers (smokier, less spicy)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; do not freeze as tomatoes lose texture.

Equipment

food processor

Can I make this salsa ahead of time?

Yes. Store it in an airtight container in the refrigerator for up to 5 days. Flavors actually deepen overnight.

How do I adjust the heat level?

Remove the jalapeño seeds and white membranes to reduce spice, or add more jalapeños and canned green chiles for extra heat.

Can I use a blender instead of a food processor?

Yes, but pulse briefly—a blender can over-puree the salsa. Process in short bursts for chunkier texture.

What if my tomatoes aren't very ripe?

The canned chopped green chiles and lime juice will add flavor, but ripe tomatoes are essential. Choose the ripest available or wait a day.

Is cilantro essential?

It's a signature ingredient in this recipe. If you dislike cilantro, use parsley, but the flavor profile will differ.