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This Blender Salsa Recipe is so simple to make, and it’s much better than the store-bought. All you need is a blender and a few ingredients like tomatoes, garlic, onions, cilantro, peppers, and spices.
This recipeis ridiculously easy to make. Just throw all the ingredients in your food processor or blender, process, and enjoy!
Why we love this salsa
- Full of flavor
- Vegetable-packed
- Zesty
- Super healthy
- Fresh
- Perfect with homemade corn chips
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Nacho cheese dip
I love to add this salsa to myCreamy Vegan Cheese Sauce andhomemade corn chips! Believe it or not, this cheesesauce is made with ingredients like potatoes, onions, carrots, nutritional yeast, and spices. It is simply amazing, and my family goes bonkers over this nacho dip!
Variation: I sometimes add frozen corn niblets to this. Just place frozen corn in the drainer and run warm water over for just a few seconds, then add to finished salsa. A great healthy snack that doesn’t require cooking!
I like using frozen vegetables when possible in recipes unless it’s summertime and we have an abundance of garden-fresh.
How healthy are frozen vegetables?
A refrigerator full of fresh vegetables may be pleasing to the eye, but frozen vegetables have a few nutritional advantages over fresh options. The nutrient content of fresh vegetables begins to decline after picking.
This decline continues during warehouse storage, shipment to your local grocery store, and storage in your refrigerator or on your counter. FruitsAndVeggiesMoreMatters.org, a website run by the Produce for Better Health Foundation, states that food manufacturers process frozen vegetables immediately after harvest, which retains their peak nutrition for longer periods of time.
The fresh green beans you buy at the grocery store may turn limp and brown in your refrigerator after several days, but a bag of frozen green beans will keep in your freezer for months with no change in quality.
For best quality, FruitsAndVeggiesMoreMatters.org recommends that you use most frozen vegetables within eight months.–LiveStrong
How to make homemade corn chips
Homemade corn tortillas chips areSOeasy to make. Simply use regular corn tortillas.
Slice each one into 8 slices using a pizza slicer.
Arrange on a baking sheet and spritz with a water bottle.
Sprinkle with sea salt and garlic powder.
Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy and delish!
Other great recipes that use this salsa
- Vegan Nacho Supreme
- Taco Potato
- Baked Potato Bonanza
5 from 4 votes
Blender Salsa Recipe
Salsa is so easy to make, and it's much better than the store-bought. All you need is a blender and few ingredients.
Prep: 15 minutes mins
Total: 15 minutes mins
Print Pin Save
Servings: 4 servings
IngredientsUS Customary - Metric
US Customary - Metric
- 2 cans 15 oz fire roasted tomatoes (these are not hot, but full of flavor)
- 2 cloves garlic large
- 1 small onion diced
- small bunch of fresh cilantro if you love cilantro like I do, add a lot!
- 1 small piece of chipotle in adobe sauce these are very hot
- juice from one lime
- sea salt
- garlic powder to taste
Instructions
Place all ingredients into a blender and blend until you get the consistency you like. I like mine still a little chunky.
If you don't like warm salsa, try reducing the chipotle chili to only a 1/2.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Other great recipes that use this salsa
- Vegan Nacho Supreme
- Taco Potato
- Baked Potato Bonanza
Nutrition
Calories: 47kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Fiber: 3g | Sugar: 5g
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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This post may contain affiliate links.Read my full disclosure here.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine.I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
