To make this salsa, just toss the tomatoes, onion, garlic, peppers, and cilantro into a blender or food processor. Pulse until everything is chopped, then season with salt, pepper, and lime juice. Simple and quick!
The ingredients for this salsa are nearly the same as those for pico de gallo—only difference is that this salsa is blended, while pico de gallo is made with hand-chopped ingredients. Both are perfect alongside homemade tortilla chips!
Ingredients
2 (15oz) cans fire-roasted tomatoes or use 4 cups chopped fresh tomatoes (1 ¾ pounds)
1/3 cup chopped white or sweet onion
2 medium cloves garlic
1 to 2 medium jalapeño or serrano peppers
1 cup chopped fresh cilantro
1 to 2 medium limes
1/2 teaspoon fine sea salt, plus more to taste
Directions
Drain the chopped tomatoes in a colander over a bowl, reserving the juice for later use.
Soak the chopped onion in cold water for 10 minutes, then drain and rinse.
Prepare the peppers to your spice preference: remove seeds and membranes for mild, leave some for medium, or keep them all for hot.
Pulse the garlic in a blender or food processor until finely chopped.
Add tomatoes, onion, peppers, cilantro, 1/4 teaspoon salt, and lime juice. Pulse to your desired texture.
Taste and adjust with more salt or lime juice if needed. Add tomato juice to thin if it’s too thick.
Refrigerate for at least 30 minutes before serving to enhance the flavors.
