Tomatoes and jalapeño thrown together with some spices in a blender to make a quick, delicious salsa. This Restaurant Style Blender Salsa is easy to make, and will rival even the best of restaurant salsas!
Rained Out Parties
This past weekend, my husband and I invited some friends over to grill. We imagined a nice, sunny evening of children running around the back yard while adults sat around eating warm, grilled food and sipping cold drinks. Then it rained. A lot.
I think that if our area ever has a drought, my husband and I will plan a cookout. It’s seems to be a surefire way to ensure it will rain. Last April we planned a cookout and invited about 50 adults and children over. They all came. It POURED. I was determined that we would still get some time outside, so I rented a bounce house for the kids and told everyone to bring rain boots and swim suits. It turned out to be an amazing day, but our floors never recovered …. we actually had to have some our flooring replacing this year because of that day. But, it was worth it.
Other SugarSpicesLife recipes for your next cook out:
Chicken and Vegetable Salad with Yogurt Tahini Sauce
Oven Baked Rosemary Fries
Caramelized Banana Pudding
Salsa for the Win
Back to this past weekend….. it rained. It was fine though. Before the rain started, we had a little bit of time to sit outside. The adults sat around the table with this Restaurant Style Blender Salsa and a bag of chips in the middle. Between six adults and four children, our HUGE bowl of salsa was almost gone in about 30 minutes. That’s how good this stuff is. It’s addictive.
To make this restaurant style blender salsa, we used our Ninja Kitchen System. I adore that thing. It’s a blender and food processor, and does both processes really well. I bought it because I read reviews that it could rival a Vitamix. I’ve never compared them side by side, but there is nothing my Ninja has ever had an issue with chopping. Just look at that perfectly pureed salsa! And no, this isn’t some Ninja sponsored post. I just like it.
Restaurant Style Blender Salsa
Blender Salsa Tips:
This recipes is easy to make, but I have a few tips to help ensure success:
- Different brands of canned tomatoes have different amounts of sodium. Taste your salsa before adding salt. Then, add about 1/4 teaspoon of salt at a time, tasting after each addition. You may not need any salt depending on your preferences and the amount of salt in your brand of canned tomatoes.
- If you like a medium or hot salsa, add more jalapeno seeds. It’s much easier to add spice than to take it away, so add just a few seeds at a time, blending and tasting after each addition.
Want ideas for ways to use this salsa? Check out these recipes:
One Pot Sausage, Chicken and Rice
Grilled Cilantro Lime Chicken Tacos
Wonton Taco Cups
This Restaurant Style Blender Salsa is better than jarred salsa, and as good if not better than restaurant salsa. And although I haven’t actually calculated it, I’m sure it’s cheaper than both of those. So next time you’re sitting outside hoping it doesn’t rain, or making tacos, or going to a party where you need to take a dish, this restaurant style blender salsa needs to be on your short list.
Even our 3 year old loves it! See this picture below where there are some tiny hands holding a chip? This was not staged. I was taking photos and my son couldn’t take the waiting any longer. Everyone loves this stuff.
NOTE: Photos updated 8/30/19. However, I just can’t take down the photo of that cute, little hand … so, it’s staying.
Restaurant Style Blender Salsa
- 1 28 ounce can diced tomatoes
- 1 14.5 ounce can fire roasted tomatoes
- 4 cloves fresh minced garlic
- 1 jalapeño majority of seeds removed (leave just a few seeds)
- 1 tbsp honey
- 1/2 teaspoon cumin
- 3/4 cup cilantro chopped and loosely packed
- 3 tbsp fresh lime juice from about 1.5 medium sized limes
- 1/4 to 1 teaspoon salt
- Place all ingredients, except for salt, in a blender or food processor. Blend until well combined, about 1 minute.
- Add salt, about 1/4 teaspoon at a time, blending after each addition, until desired taste is reached (depending on sodium level in your canned tomatoes, and your preferences, you may not need added salt).
- If you desire a spicy salsa, add a few jalapeño seeds at a time, blending after each addition, until desired taste is reached.
- Refrigerate for at least 1 hour before serving.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Restaurant Style Blender Salsa, you may enjoy these other SugarSpicesLife recipes:
Grilled Cilantro Lime Chicken Tacos
Chicken and Roasted Vegetable Enchilada Casserole
Instant Pot Chicken Mole
Spoon Cornbread with Skillet Roasted Corn
Baked Salsa Verde Taquitos
Links to items used to make this recipe:
Looks delicious 🙂
Looks GOOOOOD….. where I’ll definitely give it a “trial by fire” one day soon!!!
Also, I might add that for a slight, though distinct, flavor difference, then try changing the jalapeño chilis for Serrano peppers, and, that those Serranos are hot pan roasted and slightly “blackened” too. An ever-so-slight “cut” with just a wee bit of Habanero chilis will add a bit further UMPH to the salsa!! Where I live, salsa consumption is Daily!!! 😉
Did you forget to list onions in the recipe? Your picture of the salsa shows an onion which would indicate it should be included.
Hi, thanks for asking! No, I did not use onions in the salsa. I included them in the photo as I was using onions, along with the salsa, as a taco topping. I can see how that would be confusing though!
Can you make it he salsa a couple of days ahead?
I eat it 3-4 days after I make it and think the taste is still good, so I think that would be fine.
Absolutely delicious! And so easy!
I’m so glad you enjoyed it!! 🙂
Fantastic, I changed it up by. adding fresh ripened tomatoes and omitted the onion
I’m so glad you enjoyed it, I bet the fresh tomatoes were a great addition!
My family loves this salsa. I make it often! Thanks!
I’m so glad! Thanks for sharing!
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Can I can this recipe
Hi Emily! I don’t know if you can or not. I have seen similar recipes that have been canned, but I’m not familiar enough with canning to know if this one is a good one to can. If you try or figure it out though, I’d love to know!
How long does this last in the fridge?
I usually keep it for 4-5 days after it is made.
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