Restaurant Style Salsa
This chunky, restaurant-style salsa comes together in just 5 minutes with the help of a blender!
Do you have a favorite kitchen item? Something you can’t live without? Something that you use all the time and if you part just a couple days without it, you’ll just die? Okay, maybe that was a bit dramatic but with this move to San Francisco, my new, glorious, fabulous Blendtec named Ladybird, has been packed away for the last couple of days and I’m having some major separation issues.
No, but really, isn’t Ladybird just the prettiest thing you’ve ever laid eyes on? Along with its sleek design and versatile functionality, this blender is a godsend! You can make anything in this baby, from buttermilk bread to broccoli-cheddar soup to spinach ice cream – the possibilities are endless!
And have you seen the illuminated touch area? With it’s universal icons, you can effortlessly choose your signature blend cycles in a single touch. Plus, the touch slider’s sensor gives you complete control to jump at any speed.
I’m not going to lie – purchasing a Blendtec Blender is quite an investment, but it’s worth every single penny. I’ve spent $30+ on cheap blenders and it’s broken down on me rather quickly with very limited functionality on cutting through ice. But with Ladybird, you’ll have absolutely no problem with that. Just go ahead and press that “Ice Crush” button. You’ll see what I’m talking about.
Ladybird can also make a mean salsa. But not just any kind of salsa – it’s 5-minute, chunky, restaurant-style salsa. Yes, it really takes just 5 minutes. There’s barely any dicing or prep work involved. So just let the Blendtec work it’s magic and relax. After that, you can go ahead and faceplant yourself in this salsa during the Patriots game!
Restaurant Style Salsa
Ingredients
- 2 (10-ounce) cans diced tomatoes
- 1 clove garlic
- 1 small red onion, roughly chopped
- 1 jalapeño, seeded and roughly chopped
- ½ cup fresh cilantro leaves
- 1 lime, juiced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
Instructions
- Combine diced tomatoes, garlic, onion, jalapeño, cilantro, lime juice, salt and pepper, to taste, in blender until smooth.
- Serve with tortilla chips.
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Disclosure: Blendtec provided me with a Black Designer Series Wildside for review. All opinions expressed are my own.
Did you use Rotel tomatoes?
So easy, so tasty
Thanks so much for this recipe.
I’ve decided to try this recipe but I’m not sure if I need to drain the tomatoes?
The tomatoes do not have to be drained.
Found this recipe on Pinterest and gave it a try today. It turned out perfect and so delicious! I left out the jalapeño to cut back on the spice and it’s just right for me!
Just made it! It’s awesome! I left the sugar out because we’ve cut out all processed sugars but it still tastes wonderful. Thanks for all of the wonderful recipes.
The salsa looks fantastic! Quick question for you, should I drain the diced tomatoes first? Thanks! Can’t wait to try it!
Kristie, there’s actually no need to drain prior to using.
SO tempted to make this with a habanero instead of a jalapeno…
This looks so good! I make a mean blended salsa often myself, but I’ve never tried adding sugar & rarely use cilantro. Oh, and I live in a house full of garlic fiends, so I usually use quite a bit more. I’ll have to try it with these ingredients next time. Thanks!
Looks awesome! Do you know if it is acidic enough to can in a water bath canner? I would love to put some up!
Thanks!
I’ve never tried canning this but I would advise against it. This salsa would only keep for several days once it’s been made.
I’m not sure if my onion was a “large” small onion, but the onion taste was so overpowering my husband and I couldn’t even eat this!:( I usually love onion too and never shy away it, but to me it seems like there should only be half an onion or so in this.
Yes, as indicated in the ingredients, a small onion should be used. You can always reduce the amount of onion as needed to cater to your taste buds.
Does it really taste fresh using canned tomatoes? I am just curious. It looks like fresh.
Yes, it really does taste fresh. I actually prefer using canned tomatoes versus fresh for a salsa like this because the former has so much more juice to bring to the dish.
Hi there!
Can you freeze the salsa ?
Unfortunately, I can’t really answer this question as I have never tried freezing this myself. We cleaned up the salsa the same day!
Hey there!!!
I made your salsa today and couldn’t help but notice that it was missing something( for me and my husband that is).
Just thought you might want to know that I added cumin and that made a world of difference. (again, for me it tasted much better)
I will also add I did use serrano pepper instead of the jalepeno because we wanted the salsa to be spicer.
Let me know what you think
I’m not the biggest fan of cumin but thanks so much for the suggestion!
I agree. Cumin was needed. I added it too.
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well. Maintain the nice work!
Instead of using can diced tomatoes, I chopped some of my own and when I added all the ingredients to my blender, the color of the salsa was turning a poopy brown color? Then I added more tomatoes and the salsa turned out really delicious but it was lacking the beautiful red color that you have on your blog. I wondered what I did wrong.
By substituting fresh tomatoes, you did not provide enough tomato juice/liquid to obtain that vibrant red color. For optimal results, I advise to use the ingredients listed out without any substitutions.
How spicy would you say this is? Mild, Medium?
I would say about medium. You can always omit the jalapeno for a milder taste.
I have a ninja and I just made this – the salsa is awesome! so easy too!
Looks great. About how long will it hold up in the fridge?
I’d say about 2-3 days to be safe.
Looks so yummy! I’d love to dip a dozen chips into this scrumptious salsa!
Hi there, I read your blog like every week.
Your writing style is awesome, keep it up!