I love Mexican food and could happily eat it every day, so here’s another easy Mexican recipe for you.
You may have seen my guacamole, fruit salsa, and fish taco recipes before, but until now I hadn’t shared a straightforward, everyday salsa. Today’s Simple Blender Salsa comes together in minutes and tastes like a fresh, restaurant-style salsa—bright with tomato, cilantro, lime, warming spices, and a pleasant heat.
This recipe was inspired by a friend who showed me how well an immersion blender works for salsa. When I got a hand blender of my own I had to try it—and it’s become my go-to summer salsa whenever tomatoes and cilantro are in season. It’s also versatile: if fresh tomatoes aren’t available, canned tomatoes work beautifully. For this version I used a mix of fresh and fire-roasted canned tomatoes for extra depth—resulting in a bright, restaurant-style, paleo-friendly salsa that’s great with chips or alongside Mexican dishes.
I prefer an immersion blender because it gives you control over the texture—chunky or smooth—without transferring everything to a countertop blender. It’s compact, easy to use, and doubles for things like dressings and smoothies. Using a deeper bowl helps prevent splatter while you pulse and move the blender around the mixture.
Pulse the ingredients with the immersion blender until the salsa reaches your preferred texture—personally I like it a little chunky. Serve with your favorite chips and enjoy. For the photos I used blue corn tortilla chips; any sturdy chip works well for scooping this flavorful salsa.
Whatever your plans are this weekend, make time for chips and this Simple Blender Salsa. It’s also handy to have extra on hand for upcoming Mexican dishes.
- 1 – 10 ounce can fire-roasted diced tomatoes
- 1 – 4 ounce can diced green chiles
- 1 fresh tomato, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Sea salt to taste
- Place all ingredients in a deep mixing bowl.
- Use an immersion hand blender and pulse on low, moving the blender around the bowl until the mixture is finely diced but not fully pureed. Adjust pulse length to achieve your preferred texture.
- Taste and add salt if needed. Serve with chips. Makes about 2 cups.
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