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+ servings
salsa in a bowl surrounded by tortilla chips

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!
Course Appetizer, Snack
Cuisine Mexican
Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings 16 servings
Calories 14kcal


  • Blender


  • 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


  • 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.


  • 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.


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