Hello! Leesh and Lu here. Today we have one of our all-time favorite recipes to share with you! Chips and salsa seems to be something that I never tire of. I can eat it as a meal any day and in case you are wondering, I like a high salsa to chip ratio…so I basically drink this stuff. It’s addicting. This blender salsa, is quick, easy, and has been made at least monthly at both of our houses for the past few years. After making it so many times we have made a few modifications from our original recipe and we think it’s perfect.
The big secret in this salsa recipe is that is used canned tomatoes. At first I didn’t like the idea because nothing beats fresh salsa, right? But then I tasted it, and with the fresh cilantro, and jalapeno, and lime juice the canned tomatoes tasted fresh, too! Now I always stock up on diced tomatoes when they go on sale, which means I can always satisfy my salsa craving! This tastes better if you let it sit in the fridge for an hour or two so they flavors can meld nicely, but that hasn’t really ever stopped me from digging right in either. My kids love it to and it’s easy to adapt to make it chunkier or spicier depending on your preferences. As written, the recipe doesn’t have too much heat–just a little kick, but still friendly for little ones. If you like it really hot, use more jalapeno (with all the seeds and membranes!) and substitute the can of diced tomatoes for another can of Rotel if you’re really brave.
Try our other Mexican faves:
Blender Salsa Recipe
Blender Salsa Recipe
A speedy and fresh-tasting salsa with a simple shortcut.
- 1 can (14.5 ounces diced tomatoes)
- 1 cans (10 – 14.5 ounces diced tomatoes with green chiles (Rotel))
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 jalapeno (roughly chopped with seeds and membranes removed)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/2 cup cilantro (roughly chopped *)
- juice of 1/2 lime
- In a blender, or blending cup if using an immersion blender, combing Rotel with all ingredients besides diced tomatoes. Bled until smooth or desired consistency is reached. Add in diced tomatoes and pulse a couple of times leaving a little bit of texture. Chill for at least 1 hour to allow flavors to meld. Serve with chips, taquitos, quesadillas, enchiladas or any way your salsa-loving heart desires!
*I don’t bother removing the majority of the stems. I know some people use only the leaves though. Just chop off the bottom and give the rest a rough chop before throwing it in the blender.
Adapted from Pioneer Woman's Restaurant Style Salsa