Easy Salsa Recipe

easy salsa recipe
Serve this slightly chunky salsa with homemade baked tortilla chips. To move this mild salsa up on the Scoville scale, add a little cayenne pepper or fresh jalapeños.


Total time:  10 S

Servings:  9

Calories:  15


  • 14 1/2 oz. can diced tomatoes not drained
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp. fresh lime juice
  • 1 clove garlic quartered
  • 1/4 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 2 tbsp. onion
  • 4 oz. canned green chilies not drained

Nutritional Information

  • Serving Size: ¼ cup
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 0g


  1. Add all ingredients to jar in order listed and secure lid.
  2. Press "Pulse" 5-7 times. 

Note: To make baked corn tortilla chips, cut corn tortillas into eighths. Spray with cooking spray and sprinkie with salt, cumin and chili pepper, or desired seasoning. Bake at 350°F for 6 minutes. Use a spatula to flip chips and cook another 5-8 minutes until crisp and golden.


To make spicy chipotle salsa, follow instructions above, replacing can of green chilies with 2 chipotle chilies in adobo sauce; add 2 teaspoons adobo sauce and 1 fresh jalapeño pepper that is quartered with seeds and veins removed.


  • Blendtec

    It shouldn’t. If the smell does linger, run it through your dishwasher on the coolest setting it will allow.

  • KarenL

    I wouldn’t say the smell lingers, but the acidity of the tomatoes will pitt the plastic making it appear cloudy. Be sure and rinse it out thoroughly immediately after using.

  • Judy

    I used fresh chilies and tomatoes from my garden and added some adobe sauce from a can of chipotles in adobo. Delicious!!! Thank you for the wonderful recipe!

  • Blendtec

    About 5-7 days :)

  • Lyne

    How long will it keep in the refrigerator?

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