Make Salsa Easily with a Blender

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The best salsa you will ever eat is the one you make yourself. It may seem like it would take a lot of work to make salsa on your own, but if you put your blender to work, you can make it in minutes, once you have the right ingredients.

Anyone can make their own salsa. It will always taste better than if you bought it from the store, and you can use your blender for the majority of the preparation. This is just one of the great things you can make in a blender that isn’t a smoothie. You don’t even need to have any cooking experience to pull off this recipe. It will come out right the first time, if you just follow the instructions.

Start with Basics

Right off the bat, you should know that this salsa recipe has some kick to it. If you need something milder, just substitute some of the spicier ingredients or take them out altogether.

You always want to use fresh ingredients, not something that was frozen for a while or something that come from a can. You can go those ways, if you must, but it will always taste better when you use fresh ingredients.

Prep time is pretty short for this recipe. Just clean off your veggies, but don’t bother to chop them. The blender is going to do all the heavy lifting for you. It’s perfect for people who want an easy, breezy salsa recipe.

Making the Salsa

You can buy a lot of your ingredients already chopped, or you can chop them yourself. If you have a high speed blender, you can always throw them in whole.

Start with some tomatoes as your base. The best ones I have found for this recipe are big juicy ones that are fire roasted. It takes a little work, but not long. You only need to roast them for a few minutes. Roast them for too long and they will be too soft.

You can combine all the ingredients in the blender and set to pulse. This will chop them up, but leave chunks that are perfect for dipping in. Once you are happy with the consistency, you can take out a bit and taste it. Add in salt, pepper and chipotle peppers to make it taste just right. You can always keep some chopped chipotle peppers on the side when you serve the salsa for those who like a little more kick to their salsa.

When you are happy with the salsa’s taste, just take it out and refrigerate it until you are ready to eat it.


1 can (about 14 oz.) of tomatoes

I cup of sliced cherry tomatoes

2 garlic cloves

Half a jalapeno

Half a cup of cilantro

1 juiced lime

2 chipotle peppers, dipped in adobo

1 tsp. of kosher salt

Half a cup of chopped onion

Half a teaspoon of black pepper

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