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Easy Blender Salsa Recipe 5-Minute Fresh Mexican Dip to Impress

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A quick and fresh Mexican salsa made in a blender with roasted peppers, tomatoes, and zesty lime. Perfect for dipping, topping, or adding a flavorful punch to your meals.

Ingredients

Scale
  • 4 medium Roma tomatoes (about 1 pound / 450 grams), quartered
  • 1 medium jalapeño pepper, seeded for less heat or with seeds for spiciness
  • 1 medium red bell pepper, roasted and peeled (store-bought jarred roasted peppers can be used)
  • ¼ cup chopped yellow onion
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime (about 2 tablespoons)
  • 1 small garlic clove, peeled
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon ground cumin (optional)
  • 1 tablespoon olive oil (optional)

Instructions

  1. Preheat oven to 450°F (230°C) or heat a grill pan over medium-high heat. Roast the red bell pepper and jalapeño on a baking sheet or grill for about 15 minutes, turning occasionally, until skins are blackened and blistered.
  2. Remove peppers and place in a bowl covered with plastic wrap to steam for 10 minutes to make peeling easier.
  3. Peel skins off the peppers and remove seeds from the jalapeño if less heat is desired. Chop roughly and set aside.
  4. Quarter the Roma tomatoes, chop the onion, mince the garlic, and roughly chop the cilantro.
  5. Add tomatoes, roasted peppers, onion, garlic, cilantro, lime juice, salt, cumin (if using), and olive oil (optional) to the blender.
  6. Pulse in short bursts 4-5 times until desired chunky texture is reached. Avoid over-blending to prevent a puree consistency.
  7. Taste and adjust seasoning with more salt or lime juice if needed. If too thick, add a teaspoon of water and pulse again; if too thin, add more tomatoes or roasted peppers.
  8. Optional: Refrigerate for at least 30 minutes before serving to let flavors meld, though it is delicious fresh.

Notes

Roasting the peppers adds a smoky depth but can be skipped for a fresher, less smoky salsa. Pulse the blender to keep salsa chunky, not pureed. Adjust jalapeño seeds to control heat. Fresh lime juice is essential for brightness. Store in an airtight container in the fridge for up to 4 days. Stir in water or lime juice if salsa thickens after refrigeration.

Nutrition

Keywords: blender salsa, fresh salsa, Mexican dip, easy salsa recipe, roasted pepper salsa, quick salsa, healthy salsa, homemade salsa

Find it online: https://cooltastes.com/easy-blender-salsa-recipe-5-minute-fresh-mexican-dip-to-impress/