This Homemade Blender Salsa recipe comes together in minutes in a Vitamix or other blender and is so delicious! And this recipe uses both canned and fresh tomatoes for a flavorful result, no matter the time of year!
Dips are the ultimate game day and entertaining food. I love to serve an array of dips like my Vegan Queso, Mango Pico de Gallo, or Vegan White Bean Dip with different things to dip into them, from tortilla chips to crackers to cut vegetables. They are easy to make and are always crowd-pleasers.
And my most popular dip recipe is this Homemade Blender Salsa! It is a great snack, appetizer, or topping for burrito bowls or tacos. It's easy to make right in a blender and only requires 7 simple ingredients and 15 minutes. So let's make it!
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Why You'll Love This Recipe
- This recipe only requires 7 simple ingredients.
- And you only need 15 minutes to make it!
- This Homemade Blender Salsa recipe comes together right in the pitcher of your Vitamix or other blender, so minimal chopping is required.
- This recipe uses fresh and canned fire-roasted tomatoes for flavorful salsa year-round!
- And most importantly, it is absolutely delicious!
Ingredients
Roma Tomatoes: I only recommend Roma tomatoes for this salsa recipe. They are the least juicy of all tomato varieties. If you use another variety of tomato, your salsa will be more liquidy.
Fire-Roasted Diced Tomatoes: These add depth of flavor. I like the Muir Glen brand.
Jalapeno: Adjust the amount of jalapeño in this recipe to suit your spice preference. I used half of one jalapeño for a mild salsa, but feel free to use up to two if you like a spicy salsa.
Cilantro: Be sure to wash your cilantro really well. It is grown in sandy soil!
Lime Juice: Use fresh lime juice only for this recipe!
Special Equipment
I make my homemade salsa recipe in a Vitamix blender. They are expensive, but they are so worth it!
But you can make this recipe in any type of blender, or even a food processor!
Instructions
Step 1. First, drain the canned fire-roasted tomatoes to remove any excess liquid.
I like to leave them in a strainer while I prep my other ingredients.
Step 2. Quarter and seed the Roma tomatoes.
Just run your thumb along the inside of the tomato, and the seeds should come right out. And be sure to do this over a bowl or your sink!
Step 3. Into the bowl of your blender, add chopped onion, garlic, half of a jalapeno, Roma tomatoes, drained fire-roasted tomatoes, and cilantro in that order.
Step 4. Add lime juice and salt, and pulse the ingredients until you reach your desired consistency.
Then, serve!
What to Serve the Salsa With
- Chips and 4 Ingredient Guacamole
- Burrito Bowls
- Vegan Lentil Tacos or Gluten-Free Air Fryer Black Bean Taquitos
- Fajitas
- Vegan Black Bean Burritos
Recipe FAQs
Transfer the salsa into an airtight container and store in the refrigerator for up to 5 days.
I do not recommend freezing this recipe.
Roma tomatoes are the best for making salsa because they have the lowest water content. I like to use both fresh Roma tomatoes and canned fire-roasted tomatoes for the best flavor year-round.
Tomatoes are packed with a lot of water. If you do not remove the seeds, your salsa will be liquidy.
Top Recipe Tips
It is important to remove the seeds for the texture of the salsa. This Homemade Blender Salsa will be quite runny if you don't remove the seeds.
Add things to the blender in the order the recipe states. The items at the bottom will get chopped more finely than the items at the top.
Be sure to use the pulse button! If you fully blend the salsa, it will turn into liquid.
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📖 Recipe
Homemade Blender Salsa
Equipment
- 1 Blender
- 1 Cutting Board
- 1 Chefs Knife
Ingredients
- ½ Medium Red Onion, large dice About ¾ cup
- 1 Large Clove of Garlic
- ½ Large Jalapeño Add more or less depending on spice preference
- 5 Medium Roma Tomatoes, quartered and seeded
- 1 14.5 oz Can of Fire-Roasted Diced Tomatoes, drained
- ½ Cup Cilantro Leaves, lightly packed
- 2 ½ tablespoon Lime Juice
- ¾ teaspoon Kosher Salt plus more to taste
Instructions
- Into the pitcher of your bender, add the onion, garlic, and jalapeño. Next, add Roma tomatoes, fire-roasted tomatoes, and cilantro.½ Medium Red Onion, large dice, 1 Large Clove of Garlic, ½ Large Jalapeño, 5 Medium Roma Tomatoes, quartered and seeded, 1 14.5 oz Can of Fire-Roasted Diced Tomatoes, drained, ½ Cup Cilantro Leaves, lightly packed
- Add lime juice and salt into the blender, then turn the blender to the lowest speed setting. Next, press the pulse button 15-25 times depending on how chunky you like your salsa. You may need to use the tamper to press the ingredients down in the beginning.2 ½ tablespoon Lime Juice, ¾ teaspoon Kosher Salt
- Once the salsa has reached your desired consistency, taste it and add additional salt if you desire, and stir it into the salsa with a spoon. Serve immediately or store in the refrigerator.
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