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Blender Salsa
Easy Blender Salsa
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Salsa just like you enjoy at your favorite Cantina! Chop a few ingredients, throw into a blender or food processor and you have salsa! Perfect for chips and salsa, on scrambled eggs or tacos, whatever you like!

2 (10 ounce) cans Red Gold® Original Diced Tomatoes with Green Chilies 10 oz or 2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 small onion, roughly chopped1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz2 garlic cloves, roughly chopped1 jalapeno pepper, seeded and chopped, for more heat leave seeds and membrane1/4 teaspoon kosher salt1 teaspoon ground cumin1/2 cup fresh cilantro, or more to taste1/2 lime, squeezed and juiced
  • In a 12 cup food processor or blender, add diced tomatoes, whole tomatoes, onion, garlic, jalapeno, salt, cumin, cilantro and lime juice.
  • Pulse or blend until you get the desired consistency you like. You can pulse less for a chunkier salsa, or more for a finer texture.
  • Taste for seasoning and adjust as needed. Salsa is best if you cover and refrigerate for an hour or more to let the flavors blend.
  • Leftover salsa will keep in the refrigerator for up to 3 days - if you are lucky to have any left!
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