This Homemade Salsa Recipe is ready in 5 minutes and is the best restaurant-style salsa. This easy salsa is made with canned tomatoes and doesn't require any chopping/prep work because it's made in the blender!
Put onion, cilantro, garlic powder, cumin, sea salt, sugar and lime juice into the container of a Vitamix blender.
Pulse to combine until the onion are diced well.
Add 1 can of diced tomatoes and blend for 5-10 seconds.
Add second can, pulse to lightly blend (if desired), or leave them chunky.
Chill for at least 30 minutes (optional but recommended for flavors to blend together).
Pour into a serving dish and enjoy!
Video
Notes
Ingredient Substitutions
Canned diced tomatoes. Any variety works well in this salsa recipe. I usually opt for regular diced or fire roasted diced tomatoes. If you want to use some fresh-from-the-garden tomatoes, please do! You'll need about 3 cups of fresh tomatoes, and make sure to remove the seeds to avoid a watery salsa.
Onion (or onion powder). I have made this blender salsa recipe with both raw onion and onion powder.
Fresh Cilantro. There's really no substitution fresh cilantro. I buy a bunch every time I go grocery shopping because it's cheap and we eat tacos weekly, so we always use it!
Garlic powder (or minced garlic). Both garlic powder but minced garlic make a delicious homemade salsa.
Ground Cumin. Ground cumin is an essential spice for homemade salsa! Another pantry staple I recommend always having on hand.
Granulated Sugar. Sugar is optional but just a small amount really brings out the flavor of the tomatoes. You can substitute brown sugar, coconut sugar, or honey for the sugar.
Lime juice. This is another ingredient I always keep on hand in the fridge. I recommend using fresh lime juice, either bottled or freshly squeezed!
How to make salsa spicier:
If you like a spicer salsa here are some additions to kick up the heat:
Add some hot peppers to taste: jalapeño, habanero, etc.
1-2 TBS of your favorite hot sauce
Add some hot green chilies
Store
Store any leftover salsa in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.