5-Minute Blender Salsa
Incredibly easy to make and perfectly matches the smooth, slightly spicy salsa you love at Mexican restaurants.
Ingredients
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1/2 small yellow onion sliced
- 2 cloves garlic smashed
- 1/2 jalapeno pepper I prefer to remove the ribs and seeds
- 1/2 cup fresh cilantro leaves remove most stems but a few are OK
- 1-2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- pinch kosher salt
- 8-10 cranks fresh-ground black pepper
Instructions
- Combine all ingredients, beginning with just 1 tablespoon lime juice, in a high-speed blender or food processor. Blend for about 1 minute.
- Taste. Add extra lime juice and salt to adjust salsa to taste. Dig in!
Notes
- Store salsa in the fridge for up to two weeks.
- This recipe is written for one 15 ounce can of diced tomatoes undrained, meaning you pour the entire contents of the can into the blender. If you prefer thicker salsa, drain all or part of the liquid out. If you double the recipe, you could drain just one can to split the difference.
- You can also use a food processor on its pulse setting to make this salsa.
Nutrition Estimate
Calories: 14 kcal, Carbohydrates: 3 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 66 mg, Potassium: 19 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 233 IU, Vitamin C: 3 mg, Calcium: 16 mg, Iron: 1 mg
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