Super fresh and simple salsa made in your blender in a matter of minutes. Pass the chips!
Let’s all be honest, the only reason we go out for Mexican food is for the unlimited chips and salsa, right?! Well, it’s true for me! I will make darn sure the restaurant we go to has great chips and salsa before we even step foot in there. The salsa has to be fresh and spicy and full of flavor.
What if I said you could make fresh restaurant-style salsa at home in less than 10 minutes?! It just doesn’t get any better than that.
Yesterday, I showed you how easy it is to bake your own tortilla chips at home, so today I just had to show you how simple it is to make your own salsa too.
All you need is a blender and a handful of fresh ingredients…
Just put all the ingredients in the blender and pulse until well combined, but still chunky…
Grab the chips and get to dipping…
You’re going to love how easy this salsa is to make and how great it tastes. Enjoy!
xoxo,
- 10 Roma tomatoes, seeds and pulp removed
- ½ cup packed fresh cilantro
- ¼ of a medium red onion
- ½ of a large jalapeno
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 clove garlic
- ½ teaspoon kosher salt
- Place all ingredients into a blender or food processor. Pulse until well combined, but still chunky. Taste and add more salt, if desired. Let rest in the refrigerator for at least 30 minutes before serving. Serve with tortilla chips.
Ashley says
September 9, 2015 at 1:49 pmSuch beautiful photos! Love it so much!
Maegan says
September 11, 2015 at 10:52 amThanks Ashley! 🙂
Caila says
January 1, 2018 at 5:37 pmNot sure what went wrong with my salsa.. followed recipe to a T and mine turned out an orangey color and pulsed on low for maybe 20-30 seconds & it’s very runny. Looks nothing like the photos and doesn’t taste like I hoped it would. 🙁
Maegan says
January 3, 2018 at 11:43 pmHi Caila! Oh no. Sounds like it might have something to do with the tomatoes you used. Did you use Roma tomatoes? Were the tomatoes you used really soft? If so, they probably had more liquid to them then most Roma tomatoes. You could always strain the salsa to make it thicker and adjust the taste with more lime and/or salt. Sorry it didn’t turn out like it should have. I’m really thinking it had to do with the tomatoes. I hope you give it another try. 🙂
Teresa J says
August 1, 2018 at 3:38 pmThanks for this simple recipe. It turned out great and tastes delicious. I was trying to find something to do with an abundance of roma tomatoes in my garden, and this worked!