Salsa · Blender Restaurant-Style
Five-Minute Blender Salsa
Smooth, scoopable salsa like the kind served with chips at restaurants, made from canned tomatoes in a blender. It tastes good in any season and makes a big batch.
- Prep
- 5 min
- Total
- 35 min
- Serves
- 10 · about 4 cups
- Level
- Easy
Ingredients
- 1 can whole peeled tomatoes, 28 oz, with juice
- 1 can diced green chiles, 4 oz
- ½ medium onion, roughly chopped
- 1 jalapeños, stem removed, halved (seed for mild)
- 2 cloves garlic
- ½ cup cilantro, loosely packed, with stems
- 2 tbsp lime juice
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp granulated sugar
Steps
- Put the onion, jalapeño, garlic and cilantro in the blender first, so they sit near the blade.
- Add the tomatoes with their juice, the green chiles, lime juice, salt, cumin and sugar.
- Pulse 8 to 10 times, until the salsa is mostly smooth with a few small pieces. Don't run it continuously, or it turns foamy.
- Taste and add more salt, lime or jalapeño if you like.
- Pour into a container and refrigerate so it chills and the flavors blend.
- Stir and serve with tortilla chips.
Tip: The salsa thickens slightly and tastes better after an hour in the fridge.
Tip: Too thin? Strain off a few tablespoons of liquid through a fine-mesh strainer.
Storage: Refrigerate in a covered container up to 1 week.
Make ahead: Make up to 2 days before a party.
Estimated nutrition per serving: 20 calories · protein <1 g · carbohydrates 5 g · fiber 2 g · sugars 3 g · fat 0 g (saturated 0 g) · sodium 310 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.