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Restaurant-Style Blender Salsa
Now you can make your favorite Restaurant-Style Blender Salsa at home in minutes using simple ingredients, and it's Paleo and Whole 30 compliant!
Total Time
10
minutes
mins
Course:
Condiment
Cuisine:
Mexican
Keyword:
whole 30, paleo, recipe, Mexican, cinco de mayo, tomatoes, condiment
Servings:
24
Servings
Calories:
7
kcal
Author:
Lisa Johnson
Ingredients
30
ounces
diced tomatoes with chiles
(3 cans - 1 drained, 2 not)
1
small
onion
(roughly chopped)
1
large clove
garlic
(smashed)
1
cup
fresh cilantro leaves
1/4th
fresh jalapeno
(seeded and membrane removed*)
2
Tablespoons
fresh lime juice
sea salt and black pepper
(to taste)
Instructions
Place all ingredients into a blender canister.
Pulse to chop a few times. Scrape down sides if necessary, and pulse a few more times until desired consistency.
Taste for spiciness and add additional seasonings if necessary.
Serve immediately or store in the refrigerator until needed.
Notes
*the seeds and membrane will make the salsa spicier. Remove them for a mild salsa, or leave them in for a spicier salsa.
For a super spicy salsa, substitute habanero for the jalapeno. Substitute serrano pepper for a medium heat salsa.
For thicker salsa, drain all three cans of tomatoes.
This recipe makes 3 cups of salsa. Serving size is calculated at 2 Tablespoons per serving.
Nutrition
Calories:
7
kcal
|
Carbohydrates:
1
g
|
Sodium:
4
mg
|
Potassium:
74
mg
|
Sugar:
1
g
|
Vitamin A:
85
IU
|
Vitamin C:
4.2
mg
|
Calcium:
12
mg
|
Iron:
0.4
mg