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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! This recipe has been in my family for decades, so it’s tried and true!

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

My mom’s cooking has inspired several posts here on Vindulge, including her Green Chili Turkey (my favorite ever!), her Basic Red Chili Sauce (perfect for Beef Brisket Enchiladas), several other of her salsas like this Smoked Tomatillo Salsa, 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.

The Secret Ingredient

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 of times to break down the tomatoes and cilantro.

How to Store Blender Salsa

Once you make the salsa it will keep for up to 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!

More Family Favorite Recipes

• 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)
• Fire roasted tomato salsa
• Smoked tomatillo salsa

I love you, Mama! And I love learning your secrets in the kitchen. Keep them coming.

*This recipe for my Mama’s Blender Salsa was originally published in May 2014, and updated in March 2016 with new photos. The recipe has been the same since the beginning of time!

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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