Restaurant Style Blender Salsa

By Jessica Hylton - - Updated

This Restaurant Style Blender Salsa is made with fresh tomatoes, is incredibly addictive and takes only 10 minutes to make and devour the entire bowl!

Restaurant style blender salsa in a white bowl with chips on the side.
The very first time I tried Restaurant Style Blender Salsa was when the Mr. and I were in Paris. We visited a Mexican Tapas Restaurant. I quickly learned that Mexican tastes amazing no matter where in the world you are. Needless to say, I haven’t gone back to inauthentic metallic salsa or anything other than this amazing concoction. I researched it by typing “salsa they serve in Mexican restaurants” in our hotel that same night. I realised after that restaurant style blender salsa is a love of many amazing people around the world, and for such excellent reasoning. It is the BEST version of salsa there is. Just in time for Cinco de Mayo, friends, here is my favourite salsa recipe ever. It didn’t even last 24 hours in our household.

Restaurant style blender salsa in a white ramekin with a chip dipped in it.

The truth is, this salsa would’ve been finished in about 2 hours. I however made it in the night and wanted to photograph it in the daytime, so the Mr. and I paced around the fridge until dawn broke, photographed it, then devoured it.

I’m kidding, kind of. I did wake up really early to shoot it so that that immense pressure of not devouring it first was completely gone, then we devoured it. This salsa is the perfect mixture of heat, brine, acidity, immense flavour and such a great texture. Every bite brings more addiction and pretty soon, you’ll be saying “I thought this recipe made 2 cups…how is it finished already?”

Hand holding salsa on a chip.

This salsa has all the makings of a keeper. When it comes to salsa to chip ratio, I’m on the as-much-salsa-as-possible team, then I go back for more chips. It really, really isn’t fair that we can’t eat chips and salsa for breakfast, lunch and dinner everyday. Although, with Cinco de Mayo tomorrow, I will not judge you one bit since that’s what I’ll be doing. Our secret.

Restaurant style blender salsa in a white ramekin surrounded by chips.


P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


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If you try this Restaurant Style Blender Salsa, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Don’t forget to check to my Cinco de Mayo roundup!


Easy Mango Basil Salsa 

Strawberry Jalapeño Salsa

Top down shot of salsa in a white ramekin with chips around it.

Restaurant Style Blender Salsa

This Restaurant Style Blender Salsa is made with fresh tomatoes, is incredibly addictive and takes only 10 minutes to make and devour the entire bowl!
by: Jessica in the Kitchen
Prep Time 9 minutes
Cook Time 1 minute
Total Time 10 minutes
Servings 8 servings
Course Appetizers, Dips, Jams, Sauces, Dips & Spreads, Lunch, Snacks
Cuisine American, Mexican
  • 20 oz fresh tomatoes* chopped (if you don't have fresh tomatoes you can use canned) 567 g
  • 1/4 cup chopped onion
  • 2 tablespoons jalapeño slices
  • 3 cloves garlic peeled and chopped
  • 1/2 teaspoon coconut sugar
  • 2 teaspoons ground cumin
  • Juice of 2 limes about 3 tablespoons worth
  • 3/4 tsp salt add more to taste
  • 3/4 teaspoon ground black pepper to taste
  • 3-4 tablespoons parsley or cilantro de-stemmed


  • Add all the ingredients to your blender. Blend for a few seconds until everything is incorporated, leaving maybe only a few chunks if you desire.
  • The salsa will be pink, but will turn red soon (see notes**). Taste and decide if you want to add more salt, heat or seasonings.
  • If you like your salsa a bit thicker, strain over a sieve like I did and remove excess liquid.
  • Allow the salsa ingredients to marry for about 30 minutes in the fridge.
  • Serve with tortilla chips and enjoy!
  1. 1.*Smaller/cherry tomatoes have more seeds, making them potentially more bitter when blended. If you can use larger tomatoes that would produce a better fresh tomato salsa. **I would strongly recommend allowing the salsa to rest in the fridge. The pink colour will turn red after just about 30 minutes in the fridge or up to an hour. The flavours will blend much better if the salsa is left to rest in the fridge.
  2. This recipe is vegan and gluten free.
  4. You can store your salsa in an airtight tupperware container in the fridge for up to 4 days, although I doubt you’ll have salsa in your fridge for four days and not eat everything :).


Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. Fresh and delicious! I must make this one SOON.

  2. K says:

    Hi Jessica! I can’t wait to make this recipe. I have to say though that I’m missing the cilantro. I know cilantro is a ‘love it’ or ‘hate it’ ingredient, but I happen to love it. Do you think it would be ok to use it in place of the parsley, or would it taste ok if I just add it to your recipe? Thanks.

    • Jessica says:

      Hi K!

      You can definitely use cilantro instead! I’ll add that to the recipe ingredients. I just prefer parsley but it’s definitely easily substituted. I hope you enjoy! 🙂

  3. Chips + salsa is a HUGEEE weakness of mine! I would devour this entire batch in no time!! haha

    • Jessica says:

      Haha we definitely did! I made a double batch for Cinco de Mayo and had to give it away to guests else we would eat the entire thing haha! Thanks Ashley!

  4. Jean M says:

    I put “make salsa” on my weekend To Do list the other day, so this post is perfectly timed! Can’t wait to try it! Will use cilantro and make it my food processor. Thanks Jessica!

    • Jessica says:

      Thanks Jean – I hope you enjoy !! Thanks for commenting 🙂

  5. Looks delicious. Perfect for snack time, thanks for the idea

  6. Jean M says:

    Made this last night – so DELICIOUS! My husband was about to open up a jar of salsa so I told him to wait 10 minutes. I didn’t have 20oz of fresh tomatoes so I used a 14.5oz can of diced tomatoes with one fresh one. Recipe was so fast to put together and tasted delicious, even right away. I can’t wait to try this after it has been sitting a while.

    • Jessica says:

      Hi Jean,

      SO glad you enjoyed!!! Thanks so much for your feedback! 🙂

  7. Miranda says:

    This looks so good!! I have to ask… what kind of chips are those?! They look equally amazing!

  8. Darla says:

    Hello – I have just discovered you – so many wonderful recipes! I have tried to find the actual recipe for the blender salsa, but can’t seem to find it. I see the beautiful photos and your comments, but not the actual recipe. 🙂

    • Jessica says:

      Hi Darla!

      Aww thank you so very much! It’s right there! Right above where you scrolled to comment – I hope that helps and that you enjoy so much!

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