Whip up this fresh and flavorful Blender Salsa in just minutes! Our favorite salsa recipe for dipping chips, topping tacos and so much more.
Ingredients
Scale
- 3-4 scallions, roughly chopped
- 2 cloves garlic, smashed or roughly chopped
- 1 cup roughly torn cilantro, mostly leaves but some stems are fine
- 1 small jalapeño, seeds removed and roughly chopped
- 1 lime, juiced
- 1 (28 ounce can) Fire Roasted Diced Tomatoes, drained
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
Instructions
- Add the scallions, garlic, cilantro, jalapeño and lime juice to a blender and pulse. Scrape down the blender with a spoon and pulse again if there are any large chunks remaining.
- Pour in the tomatoes and then add the cumin, oregano and salt. Pulse just a few times until you reach the desired texture. Taste for seasonings, adjust if needed and serve.
Recipe Notes
Store: Store salsa in an air tight container or weck jar in the refrigerator for 3-4 days.
Freeze: Freeze salsa in an air tight container or freezer bag for up to 3 months. Defrost in the refrigerator and use within 3 days.
- Category: Appetizers
- Method: Blender
- Cuisine: American / Tex-Mex
