Blender Salsa
This Homemade Salsa Recipe is made in your blender, on your table in 5 MINUTES and tastes better than your favorite restaurant or jar! This Easy Salsa recipe allows you to customize the heat, the consistency, saves beautifully, can be made ahead of time and the layers of flavor are out of this world!
Servings 4 cups
Ingredients
- 4 cloves garlic, peeled
- 1-2 jalapeno or serrano chili peppers, seeded and deveined (reserve seeds)
- 1 small onion, peeled and cut into chunks
- 1 cup fresh cilantro, packed
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon dried Mexican oregano (may sub. regular oregano)
- 2 tablespoons lime juice (optional)
ADD LATER
- 2 14 oz. cans fire-roasted tomatoes (drained for thicker salsa)
- 2 oz. mild diced green chilies (1/2 of 4 oz. can)
Instructions
- Add all of the ingredients EXCEPT the tomatoes and green chilies to the blender in the order listed (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed. Add tomatoes and chilies and process until desired consistency is reached. Taste and add additional, salt and pepper if desired. For more heat, add in desired amount of jalapeno seeds.
- Refrigerate for up to 2 weeks. May also be frozen.
Notes
How to Customize Your Salsa
- For a finer salsa, simply chop/blend more
- For a thinner Salsa, add juice from the fire roasted tomato cans
- For a spicier salsa, add some or all of the jalapeno seeds - stirring in a little at a time until it reaches your desired heat level.
- For a more garlicky salsa, add more garlic
- For more "tomato-y" use more tomatoes