The Best Blender Salsa Recipe (2024)

FAQs

Is it better to make salsa in a blender or food processor? ›

If you don't own a food processor, then don't fret–you can still make excellent salsa by using your blender. Just make sure to pulse your ingredients instead of blending to achieve that yummy salsa texture. You may get a smoother, more liquid salsa with your blender, but still delicious and full of flavor.

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors. 3. Layer in flavor, color, and texture with bell peppers, jicama, radishes, fresh corn kernels, avocado, or black beans.

Salsa Roja

This is a general term that covers any type of blended red salsa made with tomatoes. Salsa roja can be made from raw ingredients, cooked ingredients, or a combination of both. It can be pureed until it's completely smooth or blended slightly for a chunky consistency.

💡 Why You Should Cook Salsa

It also helps develop the flavor. Cooking it also takes the edge off the onion. Raw onions are pungent with a sharp flavor that can easily take over not just the salsa, but the world, too. Cooking the onion after it's blended mellows the strong flavor.

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

HERDEZ^® Salsa is the No. 1 salsa brand in Mexico. Known for simple, quality ingredients, our salsas represent the heart and soul of Mexican cuisine. Explore our varieties below—each as diverse and vibrant as the regions that inspired them—to find your favorites and add bold, authentic flavor to your family recipes.

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely.

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.

Cilantro – It adds fresh flavor and pretty flecks of green. Cumin – Its earthy flavor adds complexity to the zesty sauce. Sugar – Just a pinch! It really brings this recipe together, taming the sharp, acidic flavors of the other ingredients.

Why does my homemade salsa taste watery? ›

After the salsa sits—more on that in a moment—the tomatoes will break down. If you didn't remove the seeds, they will make the salsa extra watery, with a pool of vaguely tomato-flavored liquid at the bottom of your bowl. Nobody wants to scoop vaguely tomato-flavored liquid onto a chip.

Not removing the tomato seeds

Fresh Food Bites offers some handy tips for taking out tomato seeds to improve your salsa. Removing the seeds prevents any excess water that the seeds and their surrounding gel can add once the bowl sits to allow the flavors to meld.

Most commonly found are the “standards”, as we'll call them: bright green salsa verde made from tomatillos and serranos, salsa roja with its deep red colour and trademark kick from chile de árbol, and pico de gallo for those who aren't up for spice.

If it's fresh chopped tomatoes, onion, chile verde/jalapeño or árbol and cilantro, it's called “Pico de gallo”. If it's cooked, it's just salsa roja or casera. I'm Mexican.

Unlike blenders, which typically come with only one blade attachment, food processors can come with a large assortment of blade attachments that can perform all sorts of tasks: shredding, slicing, grating, chopping, mixing, and more.

Ninja Master Prep Professional Blender

Including three different bowls, this Ninja set allows you to make everything from salsa to smoothies. There is a 6-cup pitcher for smoothies and frozen co*cktails, a 5-cup processor bowl for hummus and other dips, and a 2-cup chopper for dicing vegetables.

a blender is better than a food processor at handling anything liquidy, like smoothies, as well as puréeing soupy or saucy items. Blenders perform best with at least a little liquid to get things going. Blenders are also more efficient than food processors at getting food incredibly smooth.

While a blender is the right tool for crushing ice and bringing ingredients to a smooth paste or liquid, food processors can slice, dice, grate, shred, and more. Both tools allow you to change the consistency of an ingredient and combine foods to make a new recipe.