Blender Mexican Restaurant Salsa Recipe

Use fresh tomatoes to make this easy recipe for Mexican restaurant salsa in a blender! One of the best salsas to use for canning or the freezer.


large tomatoes bell pepper large red onion large yellow onion jalapeño peppers tomato paste cilantro stems removed fresh lime juice salt garlic powder pepper

Step 1:

Core tops of tomatoes and cut an “x” in the bottom of the skin. Place in boiling water for 2-3 minutes – immediately remove and place in an ice bath. Allow tomatoes to cool and (easily) take off skins.

Step 2:

 Puree tomatoes in a blender to desired consistency. Pour into a large stock pot.

Step 3:

Roughly chop the remaining ingredients, reserving 1/2 of the red onion and 1/2 bunch cilantro for the end. Adjust jalapeño amount as needed for spice level. Place ingredients in the blender and puree. Add to tomato mixture in stock pot.

Step 4:

Put stock pot over medium heat until mixture lightly boils. Reduce heat to low and simmer for 3-4 hours, until salsa has reduced by about 1/3. Stir occasionally.

Step 5:

Cool salsa. Puree reserved red onion and cilantro in your blender and mix into salsa. Pour into quart-sized freezer bags (this recipe made roughly 8 cups of salsa for me). Freeze for up to 6 months or store in the fridge for up to a week.

How to Make Blender Mexican Restaurant Salsa

This salsa freezes beautifully too!

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