Easy Salsa Recipe – Nora Cooks

When you need a quick dip or topping for your nachos, make this 7-ingredient easy salsa recipe. It’s made entirely in a blender and ready in just 5 minutes, making it the easiest tomato salsa you’ll ever make!

Homemade salsa is one of the best ways to use up the abundance of garden-fresh tomatoes or canned tomatoes in your cupboard! It’s the best condiment and snack that’s easy to make at home and tastes so much better than the store-bought stuff.

This easy salsa recipe is one of my favorites. It’s made with a handful of fresh ingredients like tomatoes, onions, garlic, and jalapeños, and it’s a great dish to add to your repertoire. Best of all, it comes together completely in a blender!

This restaurant-style salsa will become one of your new favorite Mexican-inspired snacks because it:

1. Easy to make in just 5 minutes;
2. Made with a short list of fresh and simple ingredients; And
3. Versatile, delicious, and refreshing!

I love adding a dollop of this blended salsa on top of vegan nachos, burrito bowls, and tacos. It’s also perfect as a snack with tortilla chips!

Required components (including substitutions)

• Canned tomatoes – I made this salsa recipe with canned fire roasted tomatoes because they add a subtle smoky flavor and another dimension of flavor. You can use canned diced, plum or stewed tomatoes or chop fresh tomatoes yourself. Whatever you do, use high-quality canned or fresh tomatoes, as they will give the salsa a bright, fresh and strong tomato flavor.
• garlic – Fresh cloves. Do not substitute them for garlic powder!
• red onion – Red onions don’t have the same tangy or intense flavor as white onions, although according to The Kitchen, they are used more in Mexican salsa recipes. If you don’t have red onions, you can use white or green onions instead.
• cilantro – It adds freshness to the salsa. If you don’t like cilantro, feel free to leave it out.
• Jalapenos – If you don’t want the salsa to be too spicy, remove the seeds and veins from the peppers.
• Lemon juice – Freshly squeezed lime juice is the best!
• salt – Do not add all the salt at once. Instead, taste the salsa as you go and mix in salt a little at a time until you get your perfect taste.

How to make an easy salsa recipe in a blender

Find the full recipe with measurements on the recipe card below.

Add all salsa ingredients to a blender* or food processor. Pulse a few times until the salsa is the texture you like (it won’t take long). Do not puree it until it is completely smooth.

* I made salsa in a year Vitamix BlenderBut you can use a high-powered or regular blender that you already have at home.

Give it a taste and add more salt, cilantro or jalapeño as needed.

Pulse once more, then pour the blended salsa into an airtight jar. Allow to cool in the refrigerator before serving. Enjoy!

Serving advice

You’ll always love having restaurant quality salsa on hand because it has so many uses! This is my favorite way to use it:

• as a dive – Enjoy it dipped with tortilla chips or homemade quesadillas.
• on burritos – Roll a dollop of salsa on a vegan burrito to give it a cool and refreshing touch.
• In tacos and fajitas – Along with refried beans, homemade salsa is one of the best toppings for meaty vegan tacos and fajitas with roasted vegetables.
• nachos – First drizzle the nacho cheese sauce, then finish your vegan nachos with the tomato salsa.
• On salad and grain bowls – Use salsa as a topping in burrito bowls, grain bowls, taco salads, or any other bowl that calls for tomato and tangy flavor.

variety

• Use fresh tomatoes – Substitute about 3 cups of diced fresh ripe tomatoes, such as plum tomatoes, for canned fire-roasted tomatoes.
• Add Mexican seasoning – You can give the salsa a nice heat with a pinch of cumin and/or chili powder.
• Balance with sugar – If you prefer a slightly sweeter tomato salsa, mix in white sugar 1 teaspoon at a time until the balance is right.
• For more heat – Either leave the jalapeño seeds and veins intact or swap one or both jalapeños for spicy serrano peppers instead.

to save

You can store salsa in an airtight container in the refrigerator for up to 1 week. It freezes well!

Want more dip recipes?