Fresh Tomato Blender Salsa
Turn fresh-from-the-garden tomatoes into the best salsa you’ve ever had! This fresh tomato blender salsa is easy to whip up, endlessly adaptable, and so delicious. Serve it with chips or use it to top tacos, nachos, eggs, and more.
I’m so excited to share my all-time favorite salsa recipe with you! Fresh tomato salsa is on repeat every year when tomatoes are in season — I’ve truly been tweaking this recipe for years.
Jarred salsa is fine, but if you’ve never had salsa made with ripe, homegrown tomatoes, you are missing out.
A beautiful, completely fresh salsa made with harvests from my salsa garden is something I look forward to every year. The fresh flavors of the veggies are unmatched.
You’re going to love this homemade salsa recipe! It tastes best with homegrown tomatoes, so if you can get your hands on some, definitely reserve a few for salsa.
Why You’ll Love It
- This will be the best salsa you’ve ever had! Compared to canned salsa from the grocery store, this one knocks it out of the park with fresh, zesty flavor.
- This is a great way to use up a lot of tomatoes if you are lucky enough to need that! When your garden is bringing in more tomatoes than you know what to do with, make a big batch of salsa and invite some friends over for a taco night!
- You can make this salsa as spicy, salty, or cilantro-y as you’d like. You have complete control over what goes into it.
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Ingredients
- Tomatoes: Garden or farm-fresh tomatoes have the best flavor. If you can’t find any farm-fresh tomatoes, store-bought will work. Opt for red, ripe tomatoes that are tender to the touch.
- Onion: Sun-ripened tomatoes can be pretty sweet, so I like to balance them with yellow or white onions. If you prefer red onions, those will work too.
- Jalapeños: You can adjust the spiciness of the salsa by adding more or fewer jalapeños.
- Cilantro: I like plenty of fresh cilantro in my salsa. If you’re not a fan, reduce the amount or omit it completely.
- Garlic: Fresh garlic is key. Don’t substitute garlic powder or jarred garlic.
- Lime juice: Bottled will work in a pinch, but fresh lime juice is much better.
- Salt: I really like pink Himalayan salt, especially for salsa!
Step 1. Add the cilantro, onion, garlic, jalapeno, lime juice, and one tomato to a food processor or blender.
Step 2. Pulse the blender until everything is finely chopped.
Step 3. Add the rest of the tomatoes and pulse until the tomatoes are blended – be careful not to overdo it.
Step 4. Pour the salsa into a bowl and add salt to taste. I used 1 teaspoon, but I like very salty salsa, so you may want to start with less.
Tips
- I really like my Ninja Mini food processor for this recipe. It does a perfect job of blending the salsa without over-pulverizing.
- For spicier salsa, you can leave in some of the jalapeño seeds. If you are sensitive to spice and want to keep the salsa extra mild, use a green bell pepper instead.
- Feel free to adjust any of the ingredients in this salsa. If you like extra lime, add it. If you hate cilantro, leave it out.
- The instructions say to add everything except tomatoes, then add one tomato to the blender and blend that first. This is to get everything else chopped really small without over-processing the tomatoes. If you don’t add the one tomato, the blender will struggle from a lack of liquid.
Storage
This salsa keeps in the fridge for around 5 days in an airtight container. I think it’s best after sitting in the fridge for a bit, because it gets colder and the flavors meld together!
This recipe is not for canning. It doesn’t have enough acid to be safe for canning, and it hasn’t been properly tested. I always recommend you get your canning recipes from a reputable source. I like the Ball Basics book!
Serving suggestions
My favorite way to enjoy this salsa is with a big bowl of salty tortilla chips. It’s my favorite summer snack!
This salsa also tastes great in any other dish to which you might typically add salsa. Tacos, nachos, or on the side of quesadillas are how I most often enjoy it.
Don’t forget to serve it with some other delicious homemade condiments! This salsa is great in a taco bar with:
FAQs
Absolutely! Cherry tomatoes have more skin, less flesh, and are typically sweeter, so your salsa will turn out a little different. But it will taste amazing regardless.
Yep! This is a fresh tomato salsa, so none of the ingredients are roasted. That would taste delicious, though, so feel free to give it a try!
No, this isn’t a canning recipe, and it’s most likely not acidic enough for canning. I recommend using a tested recipe from a reputable source, like Ball or your county extension office.
More Garden Tomato Recipes
🍅 Enjoy the seasonal flavors of summertime with this easy salsa! If you try this fresh tomato blender salsa and love it, I’d love it if you come back and leave a review. Thanks for visiting!
Blender Salsa
Equipment
- Blender or mini food processor
Ingredients
- ¼ cup cilantro loosely packed
- ½ small yellow onion
- 1 large clove garlic
- ½ small jalapeno seeds and ribs removed (see notes)
- 3-4 medium tomatoes, deseeded (250 grams) divided
- Juice of 1 lime
- Salt to taste
Instructions
- Add the cilantro, onion, garlic, jalapeno, lime juice, and one tomato to a food processor or blender.
- Pulse the blender until everything is finely chopped.
- Add the rest of the tomatoes and pulse until the tomatoes are blended – be careful not to overdo it.
- Pour the salsa into a bowl and add salt to taste. I used 1 teaspoon, but I like very salty salsa, so you may want to start with less.
Notes
- I really like my Ninja Mini food processor for this recipe. It does a perfect job of blending the salsa without over-pulverizing.
- For spicier salsa, you can leave in some of the seeds from the jalapeños. If you are sensitive to spice and want to keep the salsa extra mild, use a green bell pepper instead.
- Feel free to adjust any of the ingredients in this salsa. If you like extra lime, add it. If you hate cilantro, leave it out.
- The instructions say to add everything except tomatoes, then add one tomato to the blender and blend that first. This is to get everything else chopped really small without over-processing the tomatoes. If you don’t add the one tomato, the blender will struggle from a lack of liquid.
This is my favorite salsa of all-time! I eat so much of it in the summer with tortilla chips or on tacos. The flavor of fresh garden tomatoes just can’t be beat!