
This fresh salsa recipe comes together in minutes with ripe tomatoes onion jalapeno cilantro and a splash of lime juice blended until vibrant and smooth. Whether loading up tortilla chips or spooning it onto tacos this easy blender salsa brings bold flavors and a burst of freshness that outshines any jar you will find at the store.
I first made this to recreate the amazing salsa I missed after moving away from Texas. My family instantly loved it and now it is the one thing I am asked to bring to gatherings.
Ingredients
- Ripe Roma tomatoes: Essential for thickness and natural sweetness Try to pick ones that are firm but heavy for their size
- White or yellow onion: Adds a kick and deepens flavor Freshly peeled onions have the best flavor Avoid ones with soft spots
- Fresh cilantro: Gives classic earthy citrus notes Choose bunches with bright green leaves and no wilting
- Jalapeno: Lends heat and zing Remove seeds for less spice Use firm glossy peppers for best results
- Garlic: Two cloves give depth and flavor If substituting with minced garlic opt for freshly minced over jarred for best taste
- Fresh lime juice: Brightens the salsa and keeps it lively Roll the lime before juicing to get more juice out
- Salt: Balances acidity and sharpness Use sea salt or kosher for pure taste
- Sugar: A pinch to mellow out the tomatoes Skip if you prefer a sharper salsa
- Black pepper: Optional for extra spice and savory taste Freshly cracked has the best aroma
Instructions
- Prep the Produce:
- Wash and dry all veggies. Roughly chop tomatoes jalapeno onion cilantro and peel garlic.
- Layer in Blender:
- Add lime juice and two chopped tomatoes first so there is liquid at the bottom to help everything blend easily.
- Add the Rest:
- Pile in chopped onion cilantro jalapeno and garlic then top with the remaining tomatoes salt sugar and pepper.
- Blend to Desired Texture:
- Pulse a few times to get juices going. Blend on low to medium if you like smoother salsa or keep pulsing for a chunkier texture. Scrape down the sides as needed so everything gets blended.
- Taste and Chill:
- Taste the salsa and adjust salt or acid if needed. Pour into a container let it chill in the fridge for one to two hours which helps flavors meld and salsa thicken slightly.
- Serve and Enjoy:
- Spoon into a bowl and grab your favorite chips for taste sampling. Store leftovers in an airtight container.

My favorite part is adding lots of cilantro. I remember making salsa in the summer with my kids after picking handfuls from our herb garden. The kitchen would fill with that bright herbal aroma and everyone wanted to be the first dipper.
Storage Tips
Keep salsa in a tightly sealed container in the fridge for one to two days. The flavors intensify and deepen as it sits. If you notice water separation just give it a good stir before serving.
Ingredient Substitutions
If you are out of Roma tomatoes try San Marzano or another firm variety. No jalapeno on hand Substitute with serrano for more heat or bell pepper for none. Out of lime Lemon juice works though the flavor is slightly different. Garlic powder can stand in for fresh but use half the amount.
Serving Suggestions
Salsa is classic with tortilla chips but try it spooned over eggs chicken or grilled fish. Add to quesadillas or tuck into burritos for a juicy tangy kick. Mix with chopped avocado for a fast guacamole style dip.
Cultural Note
Salsa means sauce in Spanish and every region in Mexico has its own salsa style. This blender version is inspired by Texan and Northern Mexican table salsas that are fresh vibrant and never cook the tomatoes. In Texas there is a tradition of having chips and salsa on every table from casual cafes to big family parties.
Seasonal Adaptations
Swap in heirloom tomatoes for peak summer flavor. Use sweet Walla Walla onions when available as they give subtle sweetness. Chop in some roasted poblano or charred corn when corn is in season.

This blender salsa is a staple for any party or weekday taco night. Blend up a batch and watch how quickly it disappears!
Common Recipe Questions
- → What type of tomatoes work best?
Roma tomatoes are preferred for their lower water content, which creates a thicker salsa. However, any ripe tomatoes will work.
- → How can I make the salsa spicier or milder?
For extra spice, use a red jalapeno. For mild salsa, remove jalapeno seeds or swap in bell pepper instead.
- → Can the salsa consistency be adjusted?
Blend briefly for chunkier texture or longer for a smoother blend. Use the pulse function for more control.
- → How long does fresh salsa last in the fridge?
Store in a sealed container and enjoy within 1-2 days for the freshest flavor and best color.
- → Is cilantro necessary for this salsa?
Cilantro adds a bright, citrusy note, but if you're not a fan, you can omit it or substitute fresh parsley.
- → What can I serve with this salsa?
It's great with crunchy tortilla chips, over fajitas, tacos, grilled meats, or even eggs for breakfast.