Homemade Blender Salsa
You’ll love this easy Homemade Blender Salsa! It has a smokey spice to it that gives it a fun twist to your traditional salsa.
I don’t usually make my own salsa. I usually just do store bought because it’s easy and quick and I don’t have to think about it. Buuut then I finally decided to give it a whirl and let me tellllll you. I don’t think I’ll ever go back.
I was curious. I made this sweet salsa for my fish tacos and wanted to make something with a bit more kick. I wanted something a bit more traditional but with a twist, you know?
Enter: this Homemade Blender Salsa. I’m obsessed. First let me say that this recipe makes a giant batch of salsa. It’s the perfect party recipe or meal prep recipe if you’re planning on having salsa every day for the next two weeks.
Second, let me say that the flavor of this salsa is UNREAL. It has a smokey spice to it from the chipotle peppers. It’s one of those party dips that makes people keep going back for more trying to figure out the secret ingredient. It’s the chipotle peppers in adobo sauce, you guys. It’s magic.
So let’s jump into this recipe and make Homemade Blender Salsa!
Slice the tomatoes in half lengthwise and place them on a baking sheet lined with parchment paper. Roast for 15 minutes.
Remove from the oven and allow the tomatoes to sit on the baking sheet and come to room temperature, about 20 minutes.
Place the tomatoes, onion, chipotle peppers, garlic, cilantro, agave, lime juice, and salt in your blender.
Blend for about 20 seconds or until the salsa has reached your desired consistency. I like mine kinda liquid-y but still with a good amount of chunks.
Serve with tortilla chips and store in the fridge.
Prep Time:
Yield:
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You’ll love this easy Homemade Blender Salsa! It has a smokey spice to it that gives it a fun twist to your traditional salsa.
Ingredients
- 3 lbs roma tomatoes
- 1 cup chopped onion
- 2 chipotle peppers in adobo sauce
- 2 garlic cloves
- 1/2 cup cilantro
- 1 tablespoons agave nectar, honey or maple syrup
- 1 lime, juiced
- 1 teaspoon salt
Instructions
- Preheat the oven to 400F.
- Slice the tomatoes in half lengthwise and place them on a baking sheet lined with parchment paper.
- Roast for 15 minutes.
- Remove from the oven and allow the tomatoes to sit on the baking sheet and come to room temperature, about 20 minutes.
- Place the tomatoes, onion, chipotle peppers, garlic, cilantro, agave, lime juice, and salt in your blender.
- Blend for about 20 seconds or until the salsa has reached your desired consistency. I like mine kinda liquid-y but still with a good amount of chunks.
- Serve with tortilla chips and store in the fridge.
Notes
- I made my own chips! Cut your favorite tortillas in sixths, spray both sides with avocado oil and sprinkle with sea salt, cumin, and smoked paprika. Place on a baking sheet lined with parchment paper and toast in the oven at 400F for 8 – 10 minutes until crisped.
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Enjoy!! xo
