This Easy Blender Salsa is probably the best salsa you’ll ever make. It’s incredibly delicious (and addictive) and perfect for quick and easy weeknight dinners or parties!

The best part is it comes together in less than 5 minutes!

Today is my mom’s birthday. Happy Birthday Mom!!

My mom’s cooking has inspired several posts here on the blog; including her Green Chili Turkey (my favorite ever!), her Basic Red Chili Sauce (perfect for enchiladas like these), several other of her salsas, and many more.

My mom loves cooking and sharing her love for people through food. Incidentally, the recipe she’s probably best known for (aside from her Green Chili Turkey) is the easiest recipe of all – this blender salsa.

This salsa has been a family favorite since before I was born! There’s a reason it’s still her #1 requested recipe after all these years.

Easy Blender Salsa — The best homemade salsa ever!

Secret Ingredient for Blender Salsa

Mom makes dozens of different types of salsas. The woman can make a homemade salsa out of practically anything! But the one that is requested the most, and also my very favorite, is the easiest salsa recipe of all. And you’ll never guess what the secret ingredient is?

Canned stewed tomatoes. Well that, and a generous amount of cilantro.

The stewed tomatoes and lots of cilantro give this salsa its signature sweet and herbal flavors and the jalapeño gives it just the right amount of heat. You’ll want to make a double batch because it will go quickly! I’m not kidding.

How to Make Blender Salsa

There’s very little chopping involved in this Blender Salsa. I do like to roughly chop/dice the green onions, garlic, and jalapeños. It doesn’t have to be perfect since it will all be blended anyway. Now throw everything in the blender and pulse a few times. Don’t leave the blender on for too long, however. This is not a purée (hence the pre-chop).  It’s a salsa, and I like small chunks. Just pulse a couple times to break down the tomatoes and cilantro.

Mom’s birthday happens to fall just a couple days shy of Cinco de Mayo.  So I thought this recipe may come in handy for anyone out there planning a festive celebration.  I’ve got the salsa all ready for my own party! What about you?

4.67 from 3 votes

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My Mama’s Basic Blender Salsa

Prep Time

5 mins

Total Time

5 mins

 

An easy basic homemade salsa made in the blender. This is a family recipe that has been around for decades!

Course: Appetizer

Cuisine: Mexican

Keyword: blender salsa, easy salsa recipe, homemade salsa recipe

Author: Mary Cressler

Ingredients

• 1 15 oz can stewed tomatoes, any flavor will do, I usually select one with Mexican spices or just plain. Try to avoid the “Italian” versions.
• 1 small 4oz can diced green chilies
• 1 bunch of green onions, roughly diced (use all the white part and about 2 inches of the green, the rest of the green portion you can save for scallions for another dish)
• 1 clove garlic, roughly diced
• 1 small jalapeño, diced (see note below on jalapeños)
• 1 large handful cilantro, roughly chopped (lots and lots of cilantro is one of the keys to this recipe so don’t be shy with it)
• Salt and pepper to taste

Instructions

1. Add all ingredients into the blender. Pulse just a couple of times. Be very careful not to purée (I didn’t say this was a soup).

2. Pour into your preferred dish and serve with your favorite chips. 

3. Nobody will ever know how simple it is. And you can keep the canned tomato thing a secret.

Recipe Notes

Not all jalapeños are created equal! If you don’t like it spicy add half the jalapeño, then give it a taste, and add more later to achieve your desired level of heat. You can also remove the seeds and ribs if you're not a fan of heat. This should eliminate most the heat of the jalapeño.

Also, I like to pre-chop the onion, garlic, and jalapeño just to get them started. It makes for less time in the blender. Like I said, it’s not a purée. I still like to see some small chunks. So the pre-chopping makes for less time spent in the blender.

Video

How to Store Blender Salsa

Once you make the salsa it will keep for up to at least two weeks in the fridge.

One of my favorite things to do when making a large batch is put it in a mason jar and give it to a loved one or neighbor! Combine it with your favorite tortilla chips and a 6-pack of Mexican beer for a great gift!

Happy Birthday Mom! I love you! And I love learning your secrets in the kitchen. Keep them coming.

For more of my my favorite recipes handed down from my mom:

• My Mama’s Green Chili Turkey – a great use for leftover turkey or chicken
• Basic Red Chile Sauce (for enchiladas or other Mexican inspired dishes)
• Tomatillo and Roasted Green Chili Salsa
• Chipoltle Garlic Salsa: “Revenge Salsa”

If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.