Fresh Tomato Salsa made with tomatoes, cilantro, onion and garlic takes just 5 minutes in a blender! This tastes just like restaurant quality salsa!
The summer is coming to an end, and since our weather was so funny this year, our garden tomatoes are ripening later. This surplus of tomatoes only means one thing: it’s time for fresh tomato salsa!! This blender salsa couldn’t be easier to make. It just takes a couple pulses to get the perfect consistency. And the flavor cannot be matched!
What do you need to make tomato salsa?
- Tomatoes – although this recipe says fresh tomato salsa, you can used canned as well. I used a mix of heirloom tomatoes and canned tomatoes for this recipe, but you can do either! I used two heirloom tomatoes and 14 ounces of canned whole peeled
- Garlic – the key to any good recipe (in my opinion!)
- Onions – White onions are known to be slightly sharper than red or yellow, so they balance out the tomatoes.
- Fresh cilantro. adds a pop of freshness to the salsa. The frozen stuff or paste just isn’t the same so always use fresh herbs!
- Cumin. I like to add cumin to most Mexican dishes. I feel like it takes salsa from bland to WOW!
How do you make tomato salsa in a blender?
You’re going to be so surprised to see how easy this fresh tomato salsa is to make! Here’s what you need to do:
CHOP THE TOMATOES. Wash tomatoes and cut out the core. Roughly chop each tomato and place in the blender. If you’re using canned peeled tomatoes, you can put them directly into the blender from the can!
ROUGHLY CHOP ONION, GARLIC AND CILANTRO. Cut onion quarters or 1.5″ chunks. You may use white, red or sweet. See my notes above when choosing. Roughly chop garlic and add to the blender.
BLEND IT. Put the lid on the blender. Depending on the strength of your blender, you’ll have to pulse 5-10 times to get the desired consistency. If you like it chunkier, pulse it less!
What should I serve with salsa?
Aside from the obvious (tortilla chips) here are a few ideas:
How long does salsa last in the fridge
When properly stored, salsa stays fresh in the fridge for up to 10 days. Place it in a jar with lid or air tight tupperware.Print
- 20 oz tomatoes, canned or fresh
- 3/4 cup white onion, cut into 1.5”pieces
- 1/2 cup minced fresh cilantro
- 2 tablespoons fresh lime or lemon juice
- 1–2 cloves garlic, minced
- 1 fresh jalapeno pepper, chopped including seeds
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Wash tomatoes and cut out the core. Roughly chop each tomato and place in the blender. If you’re using canned peeled tomatoes, you can put them directly into the blender from the can
Cut onion quarters or 1.5″ chunks. You may use white, red or sweet. Roughly chop garlic and add to the blender.
Put the lid on the blender. Depending on the strength of your blender, you’ll have to pulse 5-10 times to get the desired consistency. If you’d like it chunkier, pulse it less!
Keywords: salsa; dips
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