Blender Salsa Recipe
This 5-minute Blender Salsa recipe is simple to make and tastes better than a restaurant salsa. Dust off your blender and whip up this garden fresh salsa in minutes.
Servings: 6 servings
Ingredients
- 6 roma tomatoes
- 1 small white onion
- 1 jalapeno
- ⅓ cup fresh cilantro
- 1 lime, juiced
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
Instructions
- Grab a cutting board and place it next to your blender. Cut off the tops of tomatoes, then cut each tomato into fourths. Add to the blender.
- Peel then cut a small white onion into fourths, add to blender.
- Cut off the top of a jalapeno and add it to the blender.
- Add cilantro, lime juice, cumin, salt and sugar. Pulse blender several times to desired consistency (scrape down sides of blender if needed). Serve with tortilla chips.
Notes
- I use large, fresh roma tomatoes for salsa. Some people use a can of diced tomatoes, but I prefer the fresh flavor best.
- You'll need about 1/2 cup onion, so depending on the size of your onion you can determine how much to toss in. Red onion can also be used instead of white onion.
- I add the whole jalapeno. I don't find it too spicy, but you can adjust the heat for yourself by scraping out the seeds first. I've also used serrano peppers and Italian roasting peppers too.
- Pulse the blender about 10 quick times to start. Scrape down the sides of the blender and determine how chunky you prefer your salsa. Pulse additional times until desired consistency.
- Store salsa in the refrigerator in an airtight container and use within one week for best flavor and texture.
Nutrition
Serving: 0.25cup | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 392mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 12mg | Calcium: 14mg | Iron: 1mg
