Fresh, bright, and unbelievably easy, this blender salsa tastes just like the kind you get at your favorite Mexican restaurant. It’s made with simple pantry ingredients, comes together in seconds, and is perfect for chips, tacos, burrito bowls, enchiladas, or any night you need a quick flavor boost.

This is the salsa you’ll end up making on repeat because it’s fast, foolproof, and always a crowd-pleaser.

Before You Get Started

This salsa is meant to be blended, which means you control the texture. Want it chunkier? Pulse just a few times. Like it smooth and pourable? Blend longer.

It also gets better as it chills, so if you can, make it 20–30 minutes ahead of serving. The flavors deepen, the lime mellows, and everything blends together beautifully.

What You Need

• Diced tomatoes (canned)
• White onion
• Fresh cilantro
• Jalapeño
• Garlic salt
• Salt
• Fresh lime juice

How to Make Blender Salsa

This truly is as simple as add ? blend ? serve, but here’s the step-by-step for perfect results every time.

Step 1: Add everything to the blender

Place the tomatoes, onion, cilantro, jalapeño, garlic salt, salt, and lime juice into your blender or food processor.

Step 2: Pulse to your desired texture

Start with a few short pulses. Taste. Adjust.
You decide whether you want smooth restaurant-style or chunky pico-style.

Step 3: Chill for the best flavor

Refrigerate for about 20 minutes before serving.
This helps the garlic, lime, and cilantro bloom.

Step 4: Serve with everything

Chips, tacos, quesadillas, burrito bowls, eggs, this salsa goes with all of it.

Tips for the Best Salsa

• Drain one can of tomatoes if you prefer a thicker salsa.
• Leave some jalapeño seeds in the blender if you want more heat.
• Use fire-roasted tomatoes for a smoky restaurant-style flavor.
• Add a pinch of sugar if your tomatoes taste acidic.

Frequently Asked Questions

Can I make this salsa ahead of time?

Yes! It actually tastes better after sitting. Store in an airtight container up to 5 days.

Can I freeze blender salsa?

You can, but the texture becomes softer after thawing. Great for soups, marinades, or cooking, but not ideal for chips.

Can I use fresh tomatoes?

Absolutely, but canned tomatoes deliver a more consistent restaurant-style flavor. If using fresh, add an extra pinch of salt.

How do I make it spicier?

Add more jalapeño, include the seeds, or throw in a serrano pepper.

Why is my salsa watery?

Tomatoes naturally release liquid. Drain one can first, or blend for a shorter time to keep it chunky.