Restaurant Style Blender Salsa

Perfectly flavored, chunky yet smooth, this Restaurant-Style Salsa is made in a blender with just 6 ingredients and under 5 minutes.

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That delicious Restaurant Style Salsa has always been my favorite part about dining out in Mexican eateries. Every place has their signature flavor and I’m thrilled to be able to re-create it at home.

Restaurant Style Blender Salsa

Because we love Mexican food and eat it weekly, I love having a few salsa recipes available. I typically make this Lacto-Fermented Tomato Salsa during the summer months when tomatoes are readily available. It’s a great way to preserve those summer fruits and get additional probiotic benefits. This usually lasts us through winter but not until new tomato crop starts producing.

This Restaurant Style Blender Salsa is made with jarred (or canned) tomatoes and a handful of other fresh ingredients. It literally takes no more than 5 minutes to give all the ingredients a whirl in the blender or food processor.

Because of the acidity, it’s best to purchase tomato products in glass jars. Jovial and Bionaturae are two brands that have exceeded the industry’s expectation in tomato products. Switching from canned jars to glass jars takes a bit of practice as the sizing is off. Most canned tomato products are 14.5 oz and 28 oz for the larger size. Jovial’s standard size of glass jars is 18 oz for tomato products so for this recipe, feel free to use 2 jars or reserve 1/2 cup for another recipe.

You can also kick up the flavor if you use fire-roasted tomatoes versus plain tomatoes. The caveat to using those is that they are only found in cans such as these from Amazon. They add tons of flavor but just be mindful that it’s not always ideal to use canned tomato products.

Helpful Tips for this Blender Salsa

• Use a blender or food processor, whichever is easiest and most available to you.
• Reserve 1/2 onion and 1/2 cilantro bunch to add towards the end for a more “chunky” texture.
• You may use 1 tablespoon of lacto-fermented jalapeno peppers (see recipe here) or 1 fresh jalapeno, depending on what you have in your refrigerator.
• Amount of salt is dependent on how seasoned the tomatoes are. You may need to adjust to taste.
• Use either 1-28oz can of tomatoes or if using jars, 2-18oz will work.

Tools Used in this Blender Salsa

Blender – I’ve used this Ninja in the past, but a NutriBullet does the job just as well if you have large cups that can be used.
Food Processor – This tool does a great job too and it’s easier to add the remaining onions and cilantro through the chute.
Tomatoes – You can use canned Fire Roasted Tomatoes or jarred regular Peeled Tomatoes.

Restaurant Style Blender Salsa

Course: Condiment

Cuisine: Mexican

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 quart

Author: Anya

Perfectly flavored, chunky yet smooth, this Restaurant-Style Salsa is made in a blender with just 6 ingredients and under 5 minutes.

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Ingredients

• 28-36 oz whole tomatoes see note
• 1 medium onion, divided
• 6 garlic cloves
• 1 cilantro bunch, divided
• 1 tablespoon lacto-fermented jalapenos OR
• 1 fresh jalapeno
• 1 large lime, juiced
• 1-3 teaspoons sea salt
• 1 teaspoon black pepper

Instructions

1. Toss tomatoes (with juice), 1/2 onion, garlic, 1/2 cilantro bunch, jalapenos, lime juice, salt and pepper in a blender and pulse until combined and chopped well.

2. Add remaining onion and cilantro and pulse for 5 seconds three times or until you reach desired consistency. 

3. Check for salt and pepper and adjust as needed. 

4. Store in the refrigerator for up to 2 weeks. 

Recipe Notes

If using canned: use 1-280z whole tomatoes. If using jarred: use 2-18oz jars and adjust salt as needed. Alternatively, you can reserve 1/2 cup of tomatoes for another recipe. 

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Lacto-Fermented Jalapeno Peppers

Lacto-Fermented Tomato Salsa

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Related posts:

Lacto-Fermented Tomato Salsa (Salsa Fresca)