Blender Mexican Salsa Recipe
This Mexican Salsa Recipe is made in your blender and ready in minutes! It's full of fresh ingredients and goes perfectly with a big basket of chips!
Equipment
- Blender
Ingredients
- 28 oz peeled tomatoes with their juice
- 1/2 cup roughly chopped cilantro packed
- 1 small sweet onion roughly chopped
- 1 small jalapeño seeds removed
- 1 clove garlic
- 1 chipotle chile in adobo sauce optional
- 1 tbsp lime juice freshly squeezed
- 1 tsp ground cumin
- 1/2 tsp granulated sugar
- 1/2 tsp kosher salt
Instructions
- Place the tomatoes, cilantro, onion, jalapeño, garlic, chipotle, lime juice, cumin, sugar, and salt into a blender or food processor. Blend until smooth or to your desired chunkiness. Taste and adjust seasoning if needed.
- Place into an airtight container and place in the fridge for at least 30 minutes to let the flavors combine.
Notes
- Spice Level: This salsa has a slight kick but it is not overwhelming. The chipotle adds a lovely smoked flavor to this salsa.
- For Less Heat: If you want a more mild salsa, leave out the jalapeño, or the chipotle, or both.
- Storing: Store leftovers in the fridge in an airtight container for up to 5 days.
- Freezing: Place in an airtight container in the freezer for up to 3 months.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg