Description
This Easy 10-Min Blender Salsa with Fresh Tomatoes is a quick, no-knife-skill-required recipe that delivers fresh, chunky salsa using only five simple ingredients. Perfect for snacking, tacos, or as a topping, it's naturally vegan, gluten-free, and Whole30 compliant.
Ingredients
4–5 medium Roma tomatoes (quartered)
1/2 cup white onion (roughly chopped)
1/2 cup fresh cilantro (packed, leaves and stems)
1 small jalapeño (seeds removed for less heat)
2 tablespoons lime juice (fresh squeezed)
1/2 teaspoon salt
Instructions
- Quarter the tomatoes. Roughly chop the onion and jalapeño
- Add all ingredients to a blender
- Pulse 5 to 7 times until chunky. Do not puree
- Scrape down the sides and give one final pulse
- Serve immediately or let sit for 15 minutes for best flavor
Notes
Do not over-blend; pulse to maintain chunky texture.
Use room temperature tomatoes to avoid watery salsa.
Store in an airtight container in the fridge for 3-4 days. Flavors improve overnight.
Do not freeze; tomatoes become mushy.
For spicier salsa, leave seeds/ribs in jalapeño or add a second jalapeño or cayenne.
If watery, seed the tomatoes before blending.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 25 kcal
- Sugar: 3 g
- Sodium: 295 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: salsa, fresh tomatoes, blender, easy, quick, vegan, gluten-free