This is the Blender Salsa you’ll make again and again. Roma tomatoes, Serrano peppers, onion and garlic are browned to perfection on the stovetop. Toss it all in a blender, season with cilantro and enjoy!
How to make fresh tomato blender salsa
Blender salsa is a super quick way to make salsa that has maximum flavor with minimum chopping necessary!
Step 1: Brown the tomatoes, onion, garlic and Serrano peppers.
In cast iron skillet over medium to medium-high heat, add avocado oil. Add whole tomatoes, peppers, garlic and quartered onion pieces. You’ll cook these until they are nice and brown which brings out those intense flavors in this salsa.
Step 2: Place all the browned veggies in a blender, add salt and pulse to desired consistency.
In this step you can determine if you want it smooth or a little chunky. Either way the consistency is going to be somewhat determined by how juicy your tomatoes are.
Step 3: Add cilantro + serve.
After your salsa is blended, stir in chopped cilantro. Taste for salt and serve.
Take TacoNight to the next level with these taco recipes + this salsa!
How to thicken salsa + make salsa less runny
This tip is for all those who like salsa to be a little thicker.
A lot of recipes call for the addition of a little tomato paste. I think that takes away from the light flavors of fresh salsa.
If I want to thicken it up a little, I add a couple teaspoons of flax seed. Not only does it add Omega-3 rich seeds to your salsa, it doesn’t change the flavor at all. You’ll just need to let it rest for 15 minutes so the flax seed can start firming it up.
Have you ever made homemade tortillas?
Find out how to make them in this corn tortilla tutorial.
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This easy blender salsa takes minutes to make. Roma tomatoes, Serrano peppers, onion and garlic are browned to perfection on the stovetop, then tossed it all in a blender, season with cilantro and enjoy!
- 1 Tbs avocado oil
- 3 medium/large roma tomatoes
- 2 serrano peppers (I used 3 b/c mine were small)
- 1/2 medium white onion
- 2 large garlic cloves
- 1/2 tsp Kosher salt
- 1/4 cup chopped cilantro
In a cast iron skillet, heat avocado oil over medium-high heat. Add garlic, onion, serrano and tomatoes. All are added whole to the skillet, except the onion which is cut into large sections.
Sauté, turning once or twice, until they are nice and browned on all sides. ~7-8 minutes
Transfer from the cast iron skillet to a blender. Add salt.
Blend/pulse until the texture is how you'd like it. Stir in chopped cilantro.
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