A 5-minute recipe for a delicious restaurant-style homemade salsa. Tomatoes, onion, garlic and cilantro are pulsed together in a blender and seasoned with lime, salt and cumin to make the easiest and tastiest salsa ever!
Course: Appetizer, Side Dish
Keyword: homemade salsa, restaurant style salsa, salsa recipe in blender
Rinse mini pearl or cherry tomatoes and keep aside. Peel ½ an onion and cut it in large chunks. Peel a garlic clove, rinse and drain cilantro, leaves and thin stems only.
Add tomatoes, onion chunks, garlic and cilantro to the blender jar. If using a jalapeno, add that as well. Squeeze in about a tablespoon of lime juice (roughly 1 medium sized lime). Add salt and ground cumin to the blender. If using paprika, add that as well.
Close the lid and press pulse a few times, till your reach your desired level of chunkiness. Blend it more if you like your salsa more pureed. Take it out in a bowl and refrigerate for about an hour for best results.
To get a bright red color in your salsa, use canned whole tomatoes. If using fresh tomatoes, you can add ½ tsp or more of sweet paprika to enhance the color. The color also becomes darker as it marinates in the refrigerator.
After preparing the salsa, refrigerate it for 30 minutes to an hour. This allows the salsa to marinate in its own juices. Although you can use it instantly, this salsa tastes best after refrigeration.
Use fresh lime juice. Lime concentrate doesn't work as well as compared to fresh lime in this recipe.
If you like your salsa with a kick, add a seeded chopped jalapeno to the blender along with other ingredients.
Store any leftovers in an airtight container for up to a week in the refrigerator or freeze it for up to three months.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.