This blender restaurant-style salsa combines canned tomatoes with fresh jalapeño, onion, and cilantro for an authentic-tasting dip that's ready in minutes. The blender method creates the perfect texture without the need for a molcajete or food processor.
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In a blender, combine the can of diced tomatoes (with juice), diced onion, minced garlic, and diced jalapeño.
Squeeze the juice of one lime into the blender.
Blend on low or pulse until the salsa reaches your desired consistency.
Pour the salsa into a serving bowl.
Stir in the dried cilantro, salt, and sugar.
For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve with your favorite tortilla chips.
Store in an airtight container in the refrigerator for up to 5 days. Salsa does not freeze well due to texture changes.
blender
Yes. Use 2-3 medium fresh tomatoes, cored and roughly chopped. The texture will be slightly chunkier, and you may need to drain excess liquid.
Store in an airtight container in the refrigerator for up to 5 days. The flavor peaks within 2-3 days.
Yes, finely dice all ingredients by hand and stir together. The texture will be chunkier rather than smooth.
One jalapeño provides mild to medium heat depending on the pepper's size and your heat preference. Remove seeds for less heat.
Yes, double all ingredients. Blend in batches if your blender is small to avoid overfilling.
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