Hey everyone, Jason Griffith here! When you’re craving a fresh, flavorful salsa but don’t want to spend a lot of time in the kitchen, this Easy Blender Red Salsa is the perfect solution. It’s a vibrant, zesty, and delicious salsa that comes together in about 5 minutes with the help of a blender. No roasting, no simmering—just fresh, fantastic flavor. It’s a simple recipe that’s a hundred times better than anything you can buy in a jar and is perfect for chips, tacos, or anything else you can think of.
I first started making this salsa when I was looking for a quick and easy way to get that fresh restaurant-style salsa at home. I was tired of jarred salsas that often tasted too sweet or were full of preservatives. This recipe relies on a few simple, fresh ingredients that, when blended together, create a bright, savory, and perfectly spiced dip. It’s a lifesaver for a last-minute get-together or a quick snack.
Why I Love This Recipe
What I love most about this Easy Blender Red Salsa is its incredible speed and simplicity. It’s a truly no-fuss recipe that anyone can make. The blender does all the work, and you can easily adjust the consistency from chunky to smooth, depending on your preference. The combination of canned tomatoes, fresh onion, spicy jalapeño, and zesty cilantro is a classic flavor profile that is always a hit. It’s fresh, tangy, and has just the right amount of kick.
This recipe is also incredibly versatile. You can serve it as a simple dip with tortilla chips, or you can use it as a base for a variety of meals. It’s a great topping for grilled chicken or fish, and it’s a fantastic sauce for enchiladas. For another great crowd-pleasing, easy meal, you might also like my recipe for These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners.
Ingredients
- 1 can (28 oz) diced tomatoes, undrained
- 1/2 white or yellow onion, roughly chopped
- 1 large jalapeño, stem removed (remove seeds for less heat)
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro, packed
- 1/2 tsp salt
- 1 tbsp lime juice (from about 1/2 a lime)
Swaps and Notes
- Tomatoes: Canned diced tomatoes are perfect for this recipe because they provide a consistent flavor and texture. You can also use canned whole peeled tomatoes and just blend them longer.
- Jalapeño: You can easily control the spice level by removing the seeds and white membrane from the jalapeño for a milder salsa. For a spicier version, leave some or all of the seeds in.
- Onion: White or yellow onion works great here. The raw onion gives the salsa a sharp, fresh bite.
- Cilantro: Fresh cilantro is essential. Don’t use dried cilantro, as the flavor won’t be the same.
- Lime Juice: Fresh lime juice is always best. It brightens up all the other flavors and gives the salsa a zesty finish.
Instructions
- Combine in Blender: Place the canned diced tomatoes (with their juices), roughly chopped onion, jalapeño, garlic cloves, fresh cilantro, salt, and lime juice into a blender.
- Blend: Blend on high speed for about 30 seconds to 1 minute, or until the salsa reaches your desired consistency. For a smoother salsa, blend for a little longer. For a chunkier salsa, use the pulse function.
- Taste and Adjust: Taste the salsa and adjust the seasoning with more salt or lime juice if needed.
- Chill: Transfer the salsa to a bowl, cover, and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and develop.
Tips for Success
- Use a Good Blender: A powerful blender will make quick work of this recipe, giving you a smooth and consistent salsa.
- Adjust the Spice: You have full control over the heat! By leaving some or all of the jalapeño seeds in, you can make this as spicy or as mild as you like.
- Let It Rest: Letting the salsa chill in the fridge for a bit is a crucial step. This allows the flavors to meld and develop, resulting in a much better final product.
Serving Suggestions and Pairings
This Easy Blender Red Salsa is incredibly versatile. It’s perfect as a dip for tortilla chips, a topping for tacos, or a sauce for enchiladas. For a fun, interactive dinner, my This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd is always a huge hit. The zesty salsa is also a perfect complement to grilled chicken, fish, or shrimp. For a refreshing drink, a tall glass of my This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days would be a perfect match.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 20
- Protein: 1g
- Fat: 0g
- Carbohydrates: 4g
This is a healthy, low-calorie addition to any meal.
Storage and Leftover Tips
This salsa will keep well in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, so it often tastes even better the next day.
More Recipes You Will Love
If you’re a fan of simple, delicious Mexican-inspired meals, you’ll love some of my other recipes. For a great weeknight dinner, my recipe for This Dorito Casserole is My Favorite Weeknight Dinner Shortcut is a lifesaver. And for a great party dish, my These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast is a fantastic option.
Final Thoughts
This Easy Blender Red Salsa is a recipe that is sure to become a staple in your kitchen. It’s simple, flavorful, and incredibly easy to make. It’s the perfect way to add a little bit of fresh, zesty flavor to any meal.
I’d love to know what your favorite use for homemade salsa is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Easy Blender Red Salsa: A Fresh, Fast, and Flavorful Dip
Ingredients
- 2 cups fresh cilantro
- 2 tsp salt
- 1 tbsp lime juice (from about 1/2 a lime)
- 4 medium tomatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped (optional)
- 1/2 tsp ground cumin
- Black pepper to taste
Instructions
- Add all ingredients to a blender.
- Blend until smooth or desired consistency is reached.
- Taste and adjust seasoning as needed.
- Serve immediately with tortilla chips or store in the refrigerator for up to 3 days.
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