Preserves in Action: Quick Blender Salsa

January 30, 2014(updated on August 30, 2021)

blender salsa above

Every summer, I make at least a dozen jars of salsa (my very favorite is the roasted corn salsa which is in my first book). As much as I try to ration those jars out across the year, they always run out too darned fast. As things stand now, I have two lone jars left that I’m saving for special snacking occasions.

However, when it comes to salsa, not all is lost when the homemade stash runs out. I still have at least 15 quarts of whole peeled tomatoes left from last summer’s canning sessions and so have been making batch after batch of blender salsa to satisfy my dipping needs.

chips and salsa side

I published my favorite recipe for blender salsa in a Super Bowl snacks piece on Table Matters about this time last year and it remains my go-to. The only change I make is that I drain a quart jar of whole peeled tomatoes (because I pack mine in water) and use them in place of the 28-ounce can of whole peeled tomatoes. You can use either, depending on what you’ve got in your pantry.

I pour it on scrambled eggs, I use it as a braising medium for chicken thighs, and I scoop it into my mouth with tortilla chips (preferably the freshly fried chips from Tortilleria San Roman in South Philadelphia). And it’s a very good way to press your home canned tomatoes into action.

5 from 1 vote

Quick Blender Salsa


  • Blender Salsa
  • 1 28- ounce can whole peeled tomatoes or 1 quart home canned whole peeled tomatoes drained
  • 1 4- ounce can fire roasted green chiles
  • 3/4 cup minced onion
  • 1/2 bunch cilantro leaves
  • 2 cloves garlic roughly chopped
  • 1 jalapeño pepper stem and seeds removed (or 2-3 pickled jalapeños)
  • 1 lime juiced
  • 2 teaspoons Kosher salt


  • Place all ingredients in a blender and blend in short bursts until the ingredients are well incorporated. Don’t process to the point of having a smooth puree, you want a salsa that still has a little texture.
  • When it’s achieved a consistency you like, pour into a large container and refrigerate.
  • This salsa is best after it’s had a little time for the flavors to marry (overnight is ideal, but even a couple hours is good).
  • It will keep up to five days in the fridge.

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18 thoughts on "Preserves in Action: Quick Blender Salsa"

  • That looks so good! I haven’t bought salsa since I started canning salsa, in the summer of 2011, I believe. I try to make enough each summer to last a year. That being said, this salsa looks so good I just might make it even though I have plenty of salsa on hand! 🙂

  • I love the corn salsa from your book! I love giving away salsa because who doesn’t love salsa?? I also love having it around as the easiest appetizer ever (with tortilla chips) when people come over. I need to make more peach salsa soon too!

    1. Nope. This is a make it and eat it salsa. I do have a similar salsa in my new book that’s designed for canning, though.

  • I just want to say that I love your Preserves in Action posts. I’m always looking for new ways to use my canned items…or reminders of what I’ve done before and forgotten.

  • My recipe is pretty close to this and the last bit I add is some fresh cilantro. You don’t need much but it adds an authentic flavor profile to the salsa. A lot of people don’t like cilantro, so you can do without it

  • How I LOVE that you can now say “in my first book!” Also thrilled to have been in from near the beginning. You continue to rock.

  • I totally agree with Mary W….I LOVE your Preserves In Action posts! Please keep them coming because sometimes it is just hard to get inspiration when I’m staring at the lovely canned beauties in the pantry. We have lots of home-canned salsa still but I’ll print this and tuck it in my copy of your first book to save when the need arises…sounds so good!

  • This looks so fresh and tasty and simple to make! Silly me, it never occurred to me can tomatoes, and then make salsa with them later. Thanks for the inspiration!

  • please advise. I love the blender salsa recipe from Preserving By The Pint. but cant seem to double the recipe without the salsa going watery . help me.
    p.s. this is THEE best salsa canning recipe ive found. EVER.

    1. I’m so glad you like that salsa. Unfortunately, you’re going to need to cook it down in small batches, as like most preserving recipes, this one just doesn’t double well.

  • If you want to make the roasted tomato salsa but lack time, can you use home frozen tomatoes and if so do you roast them first before freezing. Also do you use them frozen or thaw and drain first? Thanks.

    1. Which roasted tomato salsa are you referencing? This recipe is for blender salsa, so I’m a little confused.