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Mary
4.87 from 15 votes
Mar 16, 2020, Updated Nov 27, 2023
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This Easy Blender Salsa is probably the best salsa you’ll ever make. It’s incredibly delicious (and addictive) and perfect for quick and easy weeknight dinners or parties! It’s been in my family for decades, so it’s tried and true!
The best part is it comes together in less than 5 minutes!
Table of Contents
- Secret Ingredient
- How to Make Blender Salsa
- How to Store Blender Salsa
- More Family Favorite Recipes
- My Mama’s Basic Blender Salsa Recipe
My mom’s cooking has inspired several posts here on the blog; including her Green Chili Turkey (my favorite ever!), her Basic Red Chili Sauce (perfect for enchiladas), several other of her salsas, and many more.
My mom loves cooking and sharing her love for people through food. Incidentally, the recipe she’s probably best knownfor (aside from her Green Chili Turkey) is the easiest recipe of all – this blender salsa.
This salsa has been a family favorite since before I was born! There’s a reason it’s still her #1 requested recipe after all these years.
Secret Ingredient
Mom makes dozens of different types of salsas. The woman can make a homemade salsa out of practically anything! But the one that is requested the most, and also my very favorite, is the easiest salsa recipe of all. And you’ll never guess what the secret ingredient is?
Canned stewed tomatoes.Well that, and a generous amount of cilantro.
The stewed tomatoes and lots of cilantro give this salsa its signature sweet and herbal flavors and the jalapeño gives it just the right amount of heat. You’ll want to make a double batch because it will go quickly! I’m not kidding.
How to Make Blender Salsa
There’s very little chopping involved in this Blender Salsa. I do like to roughly chop/dice the green onions, garlic, andjalapeños.It doesn’t have to be perfect since it will all be blended anyway. Now throw everything in the blender and pulse a few times. Don’t leave the blender on for too long, however. This is not a purée (hence the pre-chop). It’s a salsa, and I like small chunks. Just pulse a couple times to break down the tomatoes and cilantro.
How to Store Blender Salsa
Once you make the salsa it will keep for up to two weeks in the fridge.
One of my favorite things to do when making a large batch is put it in a mason jar and give it to a loved one or neighbor. Combine it with your favorite tortilla chips and a 6-pack of Mexican beer for a great gift!
More Family Favorite Recipes
- My Mama’s Green Chili Turkey– a great use for leftover turkey or chicken
- Basic Red Chile Sauce (for enchiladas or other Mexican inspired dishes)
- Fire roasted tomato salsa
- Smoked tomatillo salsa
I love you, Mama! And I love learning your secrets in the kitchen. Keep them coming.
*This recipe for my Mama’s Blender Salsa was originally published in May 2014, and updated in March 2016 with new photos. The recipe has been the same since the beginning of time!
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
If youlike this recipe we’d trulyappreciate it if you would give this recipe a star review! And if you share any of your pics onInstagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
4.87 from 15 votes
My Mama’s Basic Blender Salsa Recipe
By Mary Cressler | Vindulge
An easy basic homemade salsa made in the blender. This is a family recipe that has been around for decades and is made in less than 5 minutes.
Prep: 5 minutes mins
Cook: 5 minutes mins
Total: 10 minutes mins
Servings: 6 people
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Ingredients
- 1 15 ounce can stewed tomatoes,, any flavor will do, I usually select one with Mexican spices or just plain. Try to avoid the “Italian” versions.
- 1 4 ounce can can diced green chilies
- 1 bunch green onions, roughly diced , Use all the white part and about 2 inches of the green, the rest of the green portion you can save for scallions for another dish
- 1 clove garlic, roughly diced
- 1 small jalapeño, diced (see note below on jalapeños)
- 1 cup cilantro, roughly chopped , Lots and lots of cilantro is one of the keys to this recipe so don’t be shy with it
- Salt and pepper, to taste
Instructions
Add all ingredients into the blender. Pulse just a couple of times. Be very careful not to purée (I didn’t say this was a soup).
Pour into your preferred dish and serve with your favorite chips.
Nobody will ever know how simple it is. And you can keep the canned tomato thing a secret.
Video
Notes
Not all jalapeños are created equal! If you don’t like it spicy add half the jalapeño, then give it a taste, and add more later to achieve your desired level of heat. You can also remove the seeds and ribs if you’re not a fan of heat. This should eliminate most the heat of the jalapeño.
Also, I like to pre-chop the onion, garlic, and jalapeño just to get them started. It makes for less time in the blender. Like I said, it’s not a purée. I still like to see some small chunks. So the pre-chopping makes for less time spent in the blender.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Mary Cressler | Vindulge
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6 people
Calories: 3
Keyword: blender salsa, easy salsa recipe, homemade salsa recipe
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Categorized as:
Appetizers, Backyard Lifestyle, Food, Recipes, Side Dishes, Vegetarian
Vindulge
About Mary
I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!
About Me
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