This is a terrific, fresh restaurant style salsa that you make in the blender. It’s easy as you just roughly chop or simply add in all the ingredients to the blender and give it a whirl!

Chips and Salsa Anyone?!

This salsa makes a wonderful condiment to many dishes and it is a great choice for a traditional ‘chips and salsa’ snack.

It keeps well in the fridge for a week and the spiciness can be adjusted up or down for preference.

And it is really good! I am fairly certain the Hubster would eat it by the spoonful if I didn’t insist on sharing.

Fresh Salsa Year Round

Though it is made with ingredients you can find year round, this salsa screams spring and summer to me.

There is really not any fancy ingredients or process, it’s just a tasty combination! And because it uses a canned tomatoes instead of fresh it keeps the cost down and makes it more accessible year round. It is important to note that it MUST be a can of tomatoes in PUREE and not juice as that makes the salsa too watery.

Restaurant Style Fresh Blender Salsa

1 28oz Canned Tomatoes packed in Purée (San Marzano type tomatoes packed in purée work best)
6 Small Green Onions, roughly chopped
1 Large Jalapeno, with seed and ribs left in, Chopped (remove the seeds and ribs for less heat OR add in a second jalapeno for more spice)
A Large Handful of Fresh Cilantro, washed and roughly chopped
Juice of 1 Lime (about 3 Tablespoons)
1 1/2 Teaspoons Ground Coriander
1 1/2 Teaspoons Coarse Kosher Salt
Teaspoon Granulated Sugar ( makes a definite difference in cutting the canned tomatoes acidity)

Directions

Empty entire can of tomatoes in puree into the blender.
Wash the green onions, cilantro and jalapeno.
Then roughly chop and add to blender.
Add freshly squeezed lime juice.
Finally add the coriander, salt and sugar to the blender.
Once all ingredients are in blender, blend until desired consistency.
Makes 3 – 4 cups.
Store covered in the fridge up to a week.
Can be made ahead or eaten immediately.

Want to check out a recipe for Homemade Pesto next?!