I made a restaurant-style blender salsa from canned tomatoes, onion, garlic, jalapeño, a pinch of sugar, cumin, cilantro and lime that I now call my take on Uncle Julio’s Salsa Recipe.

Jump to Recipe

I’ve been chasing a restaurant style salsa that comes together fast, and this blender trick finally nails it. I toss a can of whole peeled tomatoes into the jar with a jalapeño, pulse just enough to keep some texture, taste, adjust, and before you know it it has that bright punch you want at a table full of chips.

Folks swear it tastes like Copycat Uncle Julios Salsa, and for weekend hangs I lean on it like an Easy Homemade Salsa everyone fights over. No fuss, no weird steps, just the blender and a bit of patience.

Ingredients

Print Recipe (No Advertisments)

Tomatoes: juicy, full of vitamin C and fiber, gives the salsa body, mild sweetness and acid.
Onion: adds crunch and sharp flavor it has fiber and quercetin, good for digestion.
Garlic: punchy, provide sulfur compounds linked to heart health, a savory depth.
Jalapeño: brings heat from capsaicin may boost metabolism, adds bright green peppery notes.
Cilantro: fresh herb that adds citrusy slightly soapy note for some, rich in antioxidants.
Lime: bright acidic zip that balances sweetness, its high in vitamin C, lifts all flavors.
Cumin: warm, earthy spice adds depth and slight smokiness, low calories but big flavor.

Ingredient Quantities

1 (28 ounce) can whole peeled tomatoes, undrained

1/2 medium white or yellow onion

2 garlic cloves

1 medium jalapeño (more if you want it hotter)

1 teaspoon kosher salt

1/2 teaspoon granulated sugar

1/2 teaspoon ground cumin

1/2 cup fresh cilantro leaves loosely packed

2 tablespoons fresh lime juice about 1 lime

How to Make this

Print Recipe (No Advertisments)

1. Open the 1 (28 ounce) can whole peeled tomatoes and pour them, undrained, into your blender.

2. Roughly chop 1/2 medium white or yellow onion, crush or smash 2 garlic cloves, and stem 1 medium jalapeño (leave seeds in if you want it hotter, remove them for milder).

3. Add the chopped onion, garlic, jalapeño, 1 teaspoon kosher salt, 1/2 teaspoon granulated sugar, and 1/2 teaspoon ground cumin to the blender with the tomatoes.

4. Toss in 1/2 cup fresh cilantro leaves (loosely packed) and 2 tablespoons fresh lime juice (about 1 lime).

5. Pulse the blender in short bursts, scraping down the sides as needed, until you reach the texture you want; about 10 to 20 quick pulses for a restaurant style slightly smooth salsa, longer if you want it very smooth.

6. Taste and tweak: add more salt, more lime juice, or a pinch more sugar if it tastes too sharp. If it seems too watery add a few more pulses to paste up the chunks, or simmer gently for 5 minutes to thicken then cool.

7. If you want a silky, seed free finish strain the salsa through a fine mesh sieve, pressing with a spoon to get the good stuff out, discard seeds and big skins.

8. For extra depth you can char the jalapeño and onion first in a hot pan or under the broiler for a few minutes until blistered, then follow steps 2 to 7; it adds smokey flavor but its optional.

9. Let the salsa chill at least 30 minutes in the fridge so the flavors meld, it honestly tastes better after sitting a bit.

10. Serve with chips or tacos, keep refrigerated and use within 5 days.

Equipment Needed

1. Can opener, to get into the 28 oz can
2. Blender, for pulsing the tomatoes and aromatics (don’t overblend unless you want it super smooth)
3. Cutting board, for the onion, jalapeño and cilantro
4. Chef’s knife, sharp enough to chop and crush garlic
5. Measuring spoons and 1/2 cup measure, for salt, sugar, cumin and cilantro amount
6. Citrus juicer or a fork, to press out about 2 tablespoons lime juice
7. Fine mesh sieve and a spoon, if you want a silky, seed free finish (optional)
8. Bowl or airtight container, to chill and store the salsa once it’s done

FAQ

1 (28 ounce) can whole peeled tomatoes, undrained

1/2 medium white or yellow onion

2 garlic cloves

1 medium jalapeño (more if you want it hotter)

1 teaspoon kosher salt

1/2 teaspoon granulated sugar

1/2 teaspoon ground cumin

1/2 cup fresh cilantro leaves loosely packed

2 tablespoons fresh lime juice about 1 lime

Can I use fresh tomatoes instead of canned? Yes. Use ripe tomatoes, blanch and peel them first or roast them. Drain excess juice before blending so the salsa isnt too watery.

How do I make it less spicy? Remove the jalapeño seeds and membranes, or use only half a jalapeño. You can also add more tomato or a little sugar to tame heat.

Can I roast the veggies? Absolutely. Roast or char the jalapeño, onion, and tomatoes under the broiler or on a grill for a smoky salsa. Let them cool a bit before blending.

How long will this keep in the fridge? About 5 days in an airtight container. If it smells off or has mold, throw it out.

Can I make it smoother or chunkier? Yes. Pulse less for chunkier, blend longer for smoother. If youre using a blender, scrape the sides and pulse to avoid overworking it.

Is this safe to can at home? Not as written. Home canning needs tested recipes to guarantee acidity and safety. If you want to can salsa, follow a USDA or trusted canning recipe and use bottled lemon juice or vinegar as directed.

Homemade Salsa Recipe Substitutions and Variations

Whole peeled tomatoes: use a 28 oz can crushed tomatoes for a smoother, more uniform salsa, or 3 to 4 ripe Roma tomatoes blanched, peeled and chopped for a fresher, brighter taste.
1/2 medium onion: swap with 1 small red onion for a sweeter, sharper bite, or 2 shallots for a milder, slightly sweet flavor, or 2 green onions if you want something lighter.
Medium jalapeño: replace with 1 serrano if you want more heat, or 1 roasted and seeded poblano for a milder, smoky vibe, or 1/4 to 1/2 teaspoon crushed red pepper flakes if you dont have fresh chiles.
Fresh cilantro: sub with a handful of flat-leaf parsley if cilantro tastes soapy to you, or use fresh basil or chopped scallion plus an extra squeeze of lime for a different but tasty herb profile.

Pro Tips

1) Reserve some of the tomato juice before you blitz the can, keep it in the fridge. If the salsa comes out too thin add a splash, if its too watery simmer a few minutes to tighten it up.

2) Char the jalapeño and onion over a hot burner or under the broiler for a couple minutes, it gives real smoky depth. Wear gloves when handling the pepper, and remove the seeds and ribs if you dont want your salsa to fight back.

3) Use cilantro stems, not just the leaves, they actually have a ton of flavor so chop them fine with the leaves. Also zest a bit of lime into the mix for extra brightness, then add the juice for tartness.

4) Always taste again after it chills, flavors mute when cold. Salt and sugar are easy fixes, so tweak those after the salsa sits for at least 30 minutes, you’ll be surprised how different it tastes.

Homemade Salsa Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a restaurant-style blender salsa from canned tomatoes, onion, garlic, jalapeño, a pinch of sugar, cumin, cilantro and lime that I now call my take on Uncle Julio’s Salsa Recipe.

Servings

servings

Calories

kcal

Equipment: 1. Can opener, to get into the 28 oz can
2. Blender, for pulsing the tomatoes and aromatics (don’t overblend unless you want it super smooth)
3. Cutting board, for the onion, jalapeño and cilantro
4. Chef’s knife, sharp enough to chop and crush garlic
5. Measuring spoons and 1/2 cup measure, for salt, sugar, cumin and cilantro amount
6. Citrus juicer or a fork, to press out about 2 tablespoons lime juice
7. Fine mesh sieve and a spoon, if you want a silky, seed free finish (optional)
8. Bowl or airtight container, to chill and store the salsa once it’s done

Ingredients

1 (28 ounce) can whole peeled tomatoes, undrained
1/2 medium white or yellow onion
2 garlic cloves
1 medium jalapeño (more if you want it hotter)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 teaspoon ground cumin
1/2 cup fresh cilantro leaves loosely packed
2 tablespoons fresh lime juice about 1 lime

Directions

Open the 1 (28 ounce) can whole peeled tomatoes and pour them, undrained, into your blender.
Roughly chop 1/2 medium white or yellow onion, crush or smash 2 garlic cloves, and stem 1 medium jalapeño (leave seeds in if you want it hotter, remove them for milder).
Add the chopped onion, garlic, jalapeño, 1 teaspoon kosher salt, 1/2 teaspoon granulated sugar, and 1/2 teaspoon ground cumin to the blender with the tomatoes.
Toss in 1/2 cup fresh cilantro leaves (loosely packed) and 2 tablespoons fresh lime juice (about 1 lime).
Pulse the blender in short bursts, scraping down the sides as needed, until you reach the texture you want; about 10 to 20 quick pulses for a restaurant style slightly smooth salsa, longer if you want it very smooth.
Taste and tweak: add more salt, more lime juice, or a pinch more sugar if it tastes too sharp. If it seems too watery add a few more pulses to paste up the chunks, or simmer gently for 5 minutes to thicken then cool.
If you want a silky, seed free finish strain the salsa through a fine mesh sieve, pressing with a spoon to get the good stuff out, discard seeds and big skins.
For extra depth you can char the jalapeño and onion first in a hot pan or under the broiler for a few minutes until blistered, then follow steps 2 to 7; it adds smokey flavor but its optional.
Let the salsa chill at least 30 minutes in the fridge so the flavors meld, it honestly tastes better after sitting a bit.
Serve with chips or tacos, keep refrigerated and use within 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.