No chopping, dicing, or mincing here! My family has been making this easy and fresh salsa for years. Both my father and I have won salsa contests with this recipe as the base and have tweaked it with the optional seasonings listed. You can also control the heat by seeding the peppers or omitting the serrano, but we prefer the heat and flavor of both peppers. I usually add a pinch of sugar which intensifies the flavor of the peppers but my father doesn't. A fantastic basic recipe to play with... so easy, you'll never buy jarred salsa again!
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Units: US | Metric
- 1 cup fresh cilantro (handful of leaves)
- 1/4 large sweet onion
- 1 jalapeno pepper, fresh, stem removed
- 1 serrano pepper, fresh, stem removed (optional, will bring the HEAT!)
- 4 garlic cloves, fresh
- 1 teaspoon sea salt (or to taste)
- 1 tablespoon fresh lime juice
- 1 (28 ounce) can whole canned tomatoes, drained
OPTIONAL for tomato salsa
- 1Add ingredients, in the order listed, to your blender. (You must add the tomatoes last so that the smaller ingredients are chopped properly.).
- 2Pulse to desired consistency.
- 3Mango Salsa - Substitute fresh ripe mango for the tomato and red onion for the sweet onion. I serve this with Puerco Pibil, Jerk Chicken and Carribean Black Beans. I don't use the optional seasonings for mango salsa and sometimes add orange juice with the lime juice.
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Nutritional Facts for Contest Winner! Blender Tomato or Mango Salsa
Serving Size: 1 (153 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 45.7
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 840.2 mg
- Total Carbohydrate 10.5 g
- Dietary Fiber 2.2 g
- Sugars 5.8 g
- Protein 2.0 g