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If you like fresh salsa, but aren’t a fan of all the chopping that’s usually involved, I think you’ll quickly fall in the love with this simple fresh blender salsa. It can be whipped up in about 15 minutes using a Vitamix (affiliate link), or other high-powered blender (affiliate link)!
Ingredients & Substitutions
- Onion, peeled – I used yellow, but white or red will also work.
- Jalapeño pepper – Adjust amount to suit your heat preference.
- Fresh cilantro leaves – unless you are not a fan and then leave it out or use parsley instead.
- Fresh lemon juice (Or lime juice)
- Salt – to taste
- Roma (plum) tomatoes
Calories and WW Points
Salsa is one of my very favorite 0 Points WW friendly condiments. According to my calculations, each 1/4-cup serving has 10 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
0 PointsPlus (Old plan)
How to Make Fresh Salsa in the Blender
Step 1: Gather and prepare all ingredients.
Step 2: Add the half onion, jalapeño halves, cilantro leaves, lemon juice, salt and 6 tomato quarters to the Vitamix container in the order listed.
Step 3: Secure the lid. Set the machine to Variable I and blend for 10 – 15 seconds, using the tamper to press ingredients down into the blades, as needed.
Step 4: Stop the blender and add the remaining 18 tomato quarters. Secure the lid and blend the salsa to desired consistency – chunky will only take a few seconds, while smooth may take up to 20 additional seconds.
Step 5: Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to a week.
Recipe Notes
Easily control the level of heat in this salsa by tossing in additional jalapeño peppers. The heat from chiles is usually found around the seeds and ribs of the pepper, which we’ve removed.
If you like your salsa spicy, feel free to include some, or all, of the seeds.
Using only one jalapeño and removing all the seeds, I’d say this salsa recipe (as written) is on the mild side.
Serving Suggestions
Enjoy with your favorite baked low-fat tortilla chips, fresh sliced vegetables, over nachos, on a baked potato, alongside or on top of grilled chicken or fish.
Ways to Use Leftover Salsa
Make this deliciously simple Chicken White Bean and Salsa Soup
If you’ve made this California Fresh Blender Salsa, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
California Fresh Blender Salsa Recipe
Equipment
Ingredients
- 1/2 medium onion, peeled
- 1 jalapeño pepper, cut in half with seeds removed
- 1/4 cup fresh cilantro leaves
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 6 Roma (plum) tomatoes, quartered
Instructions
- Add the half onion, jalapeño halves, cilantro leaves, lemon juice, salt and 6 tomato quarters to the Vitamix container in the order listed.
- Secure the lid. Set machine to Variable I and blend for 10 – 15 seconds, using the tamper to press ingredients down into the blades, as needed.
- Stop the blender and add the remaining 18 tomato quarters. Blend salsa to desired consistency – chunky will only take a few seconds, while smooth may take up to 20 additional seconds.
- Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
(Must be logged into WW on a smartphone or tablet.) 0 PointsPlus (Old plan) Easily control the level of heat in this salsa by tossing in additional jalapeño peppers. The heat from chiles is usually found around the seeds and ribs of the pepper, which we’ve removed. If you like your salsa spicy, feel free to include some, or all, of the seeds. Using only one jalapeño and removing all the seeds, I’d say this salsa recipe (as written) is on the mild side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Vitamix Cookbook: 250 Delicious Whole Food Recipes to Make in Your Blender (affiliate link) from Jodi Berg
