How to Make Blender Salsa

When time is short but your taste buds are ambitious, this easy blender salsa is your go-to. It’s fresh, flavorful, and comes together in minutes—no chopping finesse required, just a good blender and a slight disregard for measuring things precisely. Perfect for taco night, chips, or simply pouring over every edible surface.

Why You’ll Love This Salsa

• Ready in under 5 minutes
• Made with simple, fresh ingredients
• No cooking required—just blend and serve
• Totally customizable (mild, wild, or extra garlic-forward)

Recipe Details

Ingredients

• 2 medium ripe tomatoes (about 1 lb)
• 1 jalapeño pepper (remove seeds for less heat)
• 1/4 medium onion (white or red both work)
• 1/4 bell pepper (optional, for sweetness and color)
• 1/2 tsp garlic powder
• Salt, to taste
• Black pepper, to taste

Instructions

1. Add tomatoes, jalapeño, onion, and bell pepper (if using) to your blender.
2. Sprinkle in garlic powder, salt, and black pepper.
3. Blend until smooth or leave it chunky if you’re feeling rustic.
4. Taste and adjust seasoning. Feeling brave? Add another jalapeño.
5. Let it chill in the fridge for 15–30 minutes to let the flavors mingle like they’re at a salsa dance party.
6. Serve with chips, tacos, eggs, or just drink it like a bold, spicy smoothie. We don’t judge.

Tips for the Perfect Salsa

• For smoky depth, roast the tomatoes and jalapeño beforehand.
• Swap garlic powder for fresh garlic if you’re feeling zesty.
• Add lime juice for brightness or fresh cilantro for herbal notes.
• Want it thicker? Use Roma tomatoes and skip the bell pepper.

Serving Suggestions

• Classic: Tortilla chips, obviously.
• Breakfast: Spoon it over scrambled eggs or avocado toast.
• Dinner: Use as a topping for grilled meats, tacos, burritos, or grain bowls.
• Wild card: Mix with sour cream or Greek yogurt for an instant creamy dip.

How to Make Blender Salsa

Recipe by The Slow Table TeamCourse: SidesDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking timeminutes

Calories

20

kcal

Ingredients

• 2 medium ripe tomatoes (about 1 lb)

• 1 jalapeño pepper (remove seeds for less heat)

• 1/4 medium onion (white or red both work)

• 1/4 bell pepper (optional, for sweetness and color)

• 1/2 tsp garlic powder

• Salt, to taste

• Black pepper, to taste

Directions

• Add tomatoes, jalapeño, onion, and bell pepper (if using) to your blender.
• Sprinkle in garlic powder, salt, and black pepper.
• Blend until smooth or leave it chunky if you’re feeling rustic.
• Taste and adjust seasoning. Feeling brave? Add another jalapeño.
• Let it chill in the fridge for 15–30 minutes to let the flavors mingle like they’re at a salsa dance party.
• Serve with chips, tacos, eggs, or just drink it like a bold, spicy smoothie. We don’t judge.

Notes

• If you don’t have canned tomatoes, you can use diced tomatoes and it also comes out delicious.

Frequently Asked Questions

Can I store this salsa?
Yes. Keep it in an airtight container in the fridge for up to 5 days. It’s even better the next day once everything mellows together.

Can I make it spicier?
Absolutely. Add more jalapeño or toss in a serrano. You’re the boss of the heat.

Can I freeze it?
Technically, yes, but the texture might change a bit. It’s best fresh—but if you do freeze it, re-blend after thawing.