Blender Salsa
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Yield: 20 servings


  • 2 (14 ounce) cans "no salt added" diced tomatoes
  • 1/2 medium onion, scrubbed with clean vegetable brush under running water and chopped
  • 1 teaspoon minced garlic
  • 2 teaspoons lime juice
  • 1/2 - 1 jalapeno, scrubbed with clean vegetable brush under running water and chopped*
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/2 cup fresh cilantro, gently rubbed under cold running water
  • Tortilla chips (optional)


  1. Wash hands with soap and water.
  2. Place tomatoes, onion, garlic, lime juice, jalapeno, salt, cumin, and cilantro in the blender and process using short "pulses" or on low until combined.
  3. Serve with tortilla chips, if desired.
  4. Store leftovers in a sealed container in the refrigerator.

*For less spicy salsa, remove the seeds from the jalapeno.

Nutrition Information:

  • Serving Size (1/20th of recipe):
  • Calories 10
  • Total Fat 0g
  • Saturated Fat 0g
  • Sodium 70mg
  • Total Carbohydrates 2g
  • Fiber 1g
  • Protein 1g