Homemade Salsa Recipe in 5 Minutes
If you’re a salsa lover like me, you’ll want to stop everything and make this homemade salsa recipe. It’s fresh, full of flavor, and the best part? You just toss everything in a blender or food processor and pulse. That’s it. This easy blender salsa recipe comes together in under 5 minutes and is the ultimate combo of a restaurant-style salsa and a fresh pico de gallo. Let’s just say… it’s on weekly rotation at my house.
Ingredients:
- 1 28oz can diced tomato
- 1 roma tomato diced
- 1/2 white onion diced
- 1 garlic clove
- 1 jalapeno seeded
- 2/3 cup cilantro
- 1 lime zested and juiced
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions:
- Into the bowl of a food processor or blender add in 1 can of diced tomato, roma tomato, diced white onion, garlic, seeded jalapeno, fresh cilantro, the juice and zest of 1 lime, olive oil, kosher salt, black pepper and garlic powder.
- Pulse your blender or food processor until chunky, and all ingredients are fully incorporated.
- Serve with tortilla chips, nachos, eggs or anything else!
Why I’m Obsessed with This Homemade Salsa Recipe
You know I love a quick win in the kitchen, and this homemade blender salsa nails it. It’s bright, zippy, and just the right amount of chunky. This one leans heavily on fresh ingredients, so it really tastes like summer in a bowl—perfect for BBQs, taco nights, or just an afternoon snack with chips. It’s also a healthier choice than most jarred options—no preservatives, no added sugar, just real-deal flavour.
The beauty here is how simple it is: just a handful of pantry staples, a good pulse or two in a food processor or blender, and you’re done. No simmering, no roasting (unless you want to go the extra mile), and you’ve got something that feels like it came from your favourite Mexican restaurant.
Key Ingredients That Make This Homemade Salsa Recipe Sing
Let’s break down what’s going into this bowl of magic and why it works.
- Diced Tomatoes – I like using canned fire-roasted tomatoes for convenience and depth of flavour. If tomatoes are in season, fresh ones are excellent too.
- Red Onion – Brings sweetness and bite.
- Clove of Garlic – Just one does the trick. Raw garlic brings punch, so don’t overdo it.
- Fresh Cilantro – Adds that unmistakable freshness. If you’re a cilantro-hater, flat-leaf parsley can work as a sub, but you’ll miss that classic salsa vibe.
- Lime Juice – Essential for brightness and acidity. Fresh is always best here.
- Jalapeño – Gives the salsa its heat. You can control the spice level by removing the seeds for a milder salsa or leaving them in for more kick.
- Garlic Powder & Black Pepper – These round out the flavour of your homemade salsa recipe and adds a bit of seasoning backbone.
Optional But Awesome:
Chipotle in Adobo – For a smoky twist.
- Roasted Roma Tomatoes – If you want to dial up the complexity.
- Pinch of Sugar – Helps balance acidity if your tomatoes are too tangy.
Pro Tips for Perfect Blender Salsa Texture
Here’s the real key to this blender salsa recipe: don’t over-blend. We’re not making tomato soup here. We want those chunks!
I always recommend hitting the “pulse” button rather than blending on high speed. This gives you control over the texture and keeps it in that restaurant-style sweet spot—chunky, fresh, and dip-worthy.
Using a food processor bowl gives you more space to work with larger batches. A mini food processor works for smaller servings. You can also use an immersion blender or a hand blender in a pinch—just pulse in short bursts to keep the texture of your homemade salsa recipe just right.
How to Adjust the Heat (So Everyone’s Happy)
My kids aren’t big spice fans, but I love a bit of heat. Here’s how I walk that line so this homemade salsa recipe is just right.
- Mild Version: Remove the seeds and membranes from the jalapeño before blending.
- Medium Heat: Leave half the seeds in for a subtle kick.
- Spicy Option: Go bold and leave all the seeds in—or better yet, toss in a chipotle pepper in adobo for smoky heat that’s complex but not overpowering.
Storing and Using Your Salsa All Week Long
Once made, store your homemade salsa recipe in an airtight jar or container in the fridge. The lime juice acts as a natural preservative, keeping it fresh for 4–5 days. It’s great for meal prep.
Make a big batch on Sunday and use it all week. Try it on tacos, burrito bowls, grilled chicken, or eggs. You can even scoop it with tortilla chips right from the jar (no judgment).
Why This Homemade Salsa Recipe Is a Healthy Win
This isn’t just an easy salsa recipe—it’s a sneaky health booster too. Fresh tomatoes bring in vitamins A and C. Garlic is known for its immune-supporting powers, and lime juice adds even more vitamin C. Cilantro is antioxidant-rich, and with no added sugars or preservatives, this beats store-bought jars every time.
Tips and Fun Substitutions For This Homemade Salsa Recipe
- No red onion? Try shallots or green onions.
- Hate cilantro? Swap in parsley or just leave it out.
- Tomato alternatives: Try tomatillos for a tangier twist.
- No blender? A hand blender or immersion blender will do just fine—work in a wide-mouth jar for easy cleanup.
Final Thoughts: Make It, Love It, Share It
This homemade salsa recipe checks every box: it’s fast, flavourful, fresh, and wildly customizable. Whether you like it hot, mild, smoky, or sweet, this blender salsa meets you where you are. It’s a must for any gathering or summer BBQ. And once you make it, you’ll wonder why you ever bought the jarred stuff in the first place.
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Yes, hubby approved! Love the simplicity of the recipe; can’t beat the flavor. Thanks, Andy!
So glad you enjoyed it, Lot and totally agree—simple + full of flavor is the best combo. Thanks for trying it!
I love this receiptAndy thank you very much
Glad you loved this one, Aiden!