5-Minute Restaurant Style Salsa Roja (in the Blender)
This 5-minute restaurant-style salsa roja is what happens when classic Tex-Mex flavors meet the ultimate lazy cooking hack—your blender. It’s got that deep tomato richness, just the right amount of heat, and a little zing of lime to keep things fresh. Best of all, it's made with canned tomatoes, so you can feed your cravings year-round.
Equipment
- blender
- spatula
- cutting board
- chef's knife
- measuring spoons and cups
Ingredients
- 1 28-ounce can of Ro-Tel (diced tomatoes and green chilies)
- ½ yellow onion
- ½ jalapeno seeds and ribs removed
- 1 lime juiced (about 2 tablespoons)
- ½ cup cilantro
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon chicken bouillon powder
Instructions
- If desired, cut the onion half into a few smaller pieces to give the blender a head start.
- Cut the jalapeno in half. Discard the ribs and seeds if desired (this is where most of the spice is). Set aside the other half for another use.
- Slice and juice the lime.
- Place all ingredients into a blender.
- Blend everything on high speed until a smooth, uniform consistency is achieved and everything is combined. This will result in a smooth, pourable salsa.
Notes
If you want a more chunky salsa, just do a few pulses in the blender until the desired texture is achieved. You can also leave out half of the diced tomatoes for the initial blend and add them in after you have blended the other ingredients to maintain a more chunky texture.
You can substitute ⅔ of a chicken bouillon cube for 1 teaspoon chicken bouillon powder.