Restaurant Style Blender Salsa Recipe
An authentic and fresh take on the Original Pioneer Woman Salsa Recipe. It doesn’t use vinegar (which most people prefer). A salsa with the finest consistency yet boasts with spice, pungency, and heat! The best part is, it only takes 10 minutes to make!
Servings 16 servings
Calories 17kcal
Ingredients
- 38 ounces fresh whole tomatoes
- 1 cup green chilies
- ¼ cup chopped onion
- 1 clove garlic minced
- 1 whole jalapeño quartered and sliced thin, seeds removed
- ¼ teaspoon sugar optional
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup fresh cilantro more to taste
- ½ whole lime juiced
Instructions
- Combine all the ingredients in a blender or food processor and pulse until you get the consistency of a fine purée– I personally do around 10 pulses.
- Refrigerate the mixture for at least an hour before serving.
Notes
- This recipe suggests a 12-cup food processor as it’s a large batch. If your food processor’s capacity is lower though, simply divide the recipe into two or three, or mix everything together in a large bowl and run them in the food processor in batches.
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg