This post may contain affiliate links. Please see my disclosure policy.

Salsa is a cinch to make at home and tastes so much better than a store-bought jar. I use the best jarred tomatoes for this recipe-San Marzano tomatoes canned in Italy. They are sweet and not to acidic. I use San Marzano in all my Italian sauce recipes, so I keep a few jars in my pantry.

This recipe makes a mild salsa, which I like to serve at parties so everyone can eat it. You can easily adjust it. If you like more heat, add in more of the seeds and ribs from the jalapeño. Or, if you really like spice, you can add serano chilies instead. This recipe is a starting point on a simple blender salsa. Make it once and then adjust based on your preferences. Enjoy!

Simple flavorful salsa for your next taco night.

FAQ

Can I make this ahead of time?

Yes, you can make it in advance. Store in a covered glass container in the refrigerator. The salsa will get more flavorful as the flavors blend. Store for up to one week.

Can I use dried herbs?

Yes, you could swap for dried herbs, but fresh cilantro is best in the salsa because there are only a few ingredients so each ingredient should be high quality.

Blender Salsa

by Katie Heath
A quick homemade fresh tasting salsa
Prep Time: 15 minutes
Print Pin Comment

Equipment

  • 1 powerful blender, such as Vitamixx

Ingredients 

  • 1 28 oz. can San Marzano tomatoes
  • 1/2 white onion, roughly chopped
  • 1 large handful fresh cilantro, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 jalepeno seeds and ribs removed, roughly chopped
  • 1 tsp. salt
  • 1 juiced lime
  • 1 tsp. sugar

Instructions

  • Place all the ingredients in a blender. Mix until combined on medium speed until smooth and there are no large chunks.
  • Store in the refrigerator until ready to serve.

Notes

Katie’s Tips:
*I use San Marzano tomatoes because they are sweet and only slightly acidic. I always keep a few jars of them in my pantry because I use them for red pasta sauces. You can find San Marzano tomatoes in the Italian section of your grocery store.
*If you like more heat, leave the seeds and the white inside membrane of the jalapeño. If you like a lot of heat, add hotter peppers like serrano. 
*The salsa will keep for a week in the fridge in an airtight container such as a mason jar.
*This salsa recipe originated from Iowa Girl Eats.
 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!
Keep this recipe for one of your staple everyday recipes!