Today I have a quick, 5 minute Homemade Salsa Recipe! We’re using our blender so there’s no chopping/mincing/dicing required for this quick and easy restaurant-style salsa. Recipe includes tips to make with either canned or fresh-from-the-garden tomatoes!
Prepare your salsa an hour before you plan on serving it. Not only will the flavors mingle together better, the salt will draw out the moisture from the tomatoes, taking it from chopped slaw to a seasoned, perfectly saucy situation. Just keep in mind: The longer it sits, the soupier it will get, so plan accordingly.
Fresh Vs. Canned Tomatoes
One thing that I love about this salsa recipe is that fresh garden-ripe tomatoes are not necessary for a great tasting salsa. If you have a garden full of ripe Romas then you can absolutely use them, but if you don’t (or if you find yourself with a craving in the middle of winter), you’ll be relieved to know that canned tomatoes work perfectly here.
The benefit of canned tomatoes is that they’re usually less watery and often have a better flavor (shocking, right!?). Just like with my marinara sauce and pizza sauce, canned tomatoes are my preference because they are a simple and great tasting substitute. Sometimes you can get away with using ripe garden fresh tonatoes, but canned will always be preferable in flavor to pale, waxy, off-season grocery store tomatoes.
If using fresh, you’ll need 5-7 fresh Roma tomatoes (7 if they’re small, 5 if they’re large). I recommend scraping the seeds out of half of them (so your salsa isn’t too thin). In earlier versions of this recipe I used to recommend dropping the tomatoes in boiling water and removing their skins before using them, but after a lot of taste testing I found it doesn’t really make much of a difference in this recipe, so let’s skip the extra work.
If you opt for canned tomatoes, regular diced tomatoes will certainly work but I love the extra flavor you get when you use fire roasted tomatoes!
5 Minute To the Perfect Salsa
If you’ve ever found yourself without so much as a shred of self control while sitting in front of a bowl of fresh salsa and warm tortilla chips in a Mexican restaurant, today’s recipe is for you.
I recently shared a pineapple salsa and an avocado salsa recipe, but while those were easy, today’s classic recipe takes things to a new level. There’s no tedious mincing, chopping, or dicing. The entire recipe takes only 5 minutes from start to finish, thanks to our blender.
While my salsa can be made with garden fresh tomatoes (make sure they’re ripe, juicy, good quality tomatoes), I actually love making it year round with canned tomatoes. It might sound shocking, but while fresh tomatoes are definitely a necessity for some recipes (like my Caprese Salad or Bruschetta), using canned is a non-issue (and is sometimes preferable!). I’ll talk a bit more about this below.
- Tomatoes. Certainly the most important ingredient here, and I’ll touch more on that in just a bit. You can use fresh or canned, either will yield great results.
- Diced Chilis.
- White onion. You’ll only need half, cut off the ends and peel before tossing into your blender.
- Jalapeños. One or two, depending on how hot you like things. Make sure to remove the seeds first, unless you’re really adventurous insane.
- Cilantro. This is tricky to measure. Coarsely chop it before fitting it into your measuring cup.
- Garlic.
- Lime Juice. Preferably fresh-squeezed
- Spices. Sugar (to cut the acidity and add flavor), salt, pepper, and just a touch of ground cumin (a little goes a long way to give our salsa a great depth of flavor).
The blender is going to do 99.5% of the chopping, but I do recommend a little bit of prep-work. If you’re using fresh tomatoes, cut them in half (to fit in the blender better) and scoop the seeds from half the tomatoes so the salsa isn’t too thin. You’ll also want to remove the stem, seeds, and membrane from your jalapenos, chop your onion in half (and peel it!) coarsely chop your cilantro, and make sure to peel your garlic.
That’s it! Your blender is going to take care of the rest.
CANNING FRESH HOMEMADE SALSA / STEP BY STEP INSTRUCTIONS WITH RECIPE / POSITIVELY AMY
FAQ
How long should salsa sit before eating?
How quickly does homemade salsa go bad?
Do you let salsa cool before refrigerating?
Can fresh salsa sit out overnight?
How long can salsa sit out at room temperature?
Salsa can sit out at room temperature for only for 1-2 hours. However, knowing how long salsa can sit out is essential to avoid the risk of foodborne illness. Refrigerated salsa can last for up to 2 weeks in the refrigerator. Keeping the salsa in an airtight container is essential to prevent contamination from other foods.
How long does fresh salsa last?
When stored properly, fresh salsa may last anywhere between 4-7 days. Since it contains fewer preservatives, it can easily go bad and must be prepared to consume within a short time. Read on to find out how long fresh salsa lasts in the fridge and freezer, how long it can be kept outside, and the best ways to store fresh salsa to prolong its life!
How long should salsa be kept in airtight container?
Keeping the salsa in an airtight container is essential to prevent contamination from other foods. If the salsa appears to have mold or an off smell, it should be discarded immediately. Room-temperature salsa should be kept out for up to two hours. This is because bacteria can overgrow at room temperature.
How should salsa be stored?
The salsa should be kept in an airtight container to prevent air and moisture from getting in. It is recommended to store salsa in a glass container, as plastic containers can absorb the flavors and odors of the salsa. When storing salsa in the refrigerator, keeping it at a temperature of 40°F or below is essential.