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READY IN 5 mins

Francisco's Blender Salsa

Read Reviews (18)

"This salsa is a staple at our house. There's nothing better to serve as a dip for tortilla chips or as a condiment for your favorite Mexican food. Include jalapeno peppers for added heat." — SHURMAY

Ingredients Edit and Save

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Original recipe makes 5 cups Change Servings

3 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
1 (6 ounce) can tomato paste
1 bunch fresh cilantro leaves

2 tablespoons lime juice
1 small onion

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Directions

In a blender or food processor, puree the diced tomatoes with green chile peppers, tomato paste, cilantro, lime juice and onion. Serve at once, or refrigerate in sealed containers.

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PREP 5 mins
READY IN 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Quick & easy....added a little garlic & MMMMMMM

—CorkyF

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Most Helpful Critical Review

Jan 25, 2004

This salsa had a thick pasty texture after having been refrigerated and a little too overpowered with onion. I love all kinds of salsa but would not recommend this recipe.

—~l.i.s.a~

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20 Ratings

Jan 25, 2004

This salsa was so good! To tone down the spice for the kids however add a little salt. I was extremely surprised with the complex taste of such a terribly simple salsa to make. I am going to jar this to give to friends and family!

—BXCARPUNK

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Jan 25, 2004

This salsa turned out pretty good, although I ended up with salsa paste. Next time, I think I'll watch how long I leave it in the blender! It does taste better after it's been in the fridge for a while, too. Thanks for the recipe!

—Heather K.

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Mar 23, 2008

I have been searching for a salsa recipe that is easy to prepare and is the consistency of those served in my favorite restaurants. This is it!! Mine too thickened overnight but I just added some V-8 juice to it. This one is a keeper. Thanks for the recipe!

—Sande McAtee

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Apr 24, 2009

This is a great starter recipe. I tweeked it with garlic, salt & about 1/2 tbsp oregano, also a little bit of hot sauce!

—Cindy W

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Dec 12, 2005

My son Steve used this recipe for a sixth grade math project, and we made it for his class. It was a huge hit! He snipped off the cilantro leaves to measure 1/4 cup rather than use an entire bunch, and we found it to be just the right amount. No need to mince the cilantro or dice the onion since the blender does all the work for you.

—judiann

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Apr 27, 2009

Not sure what anyone sees in this.. Turned out terrible for me...

—Hairking

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Nutrition

Calories
8 kcal
< 1%

Carbohydrates
1.8 g
< 1%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.5 g
2%

Protein
0.4 g
< 1%

Sodium
119 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Francisco's Blender Salsa

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 8
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 119mg 5 %
Potassium 76mg 2 %
Total Carbohydrates 1.8g < 1 %
Dietary Fiber 0.5g 2 %
Protein 0.4g < 1 %
** Sugars 0.6g
Vitamin A 5 %
Vitamin C 5 %
Calcium < 1 %
Iron 2 %
Thiamin 2 %
Niacin 2 %
Vitamin B6 2 %
Magnesium 2 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.