
Easy, Fresh Blender Salsa Recipe for Kids.
I wanted a way for my kids to make salsa on their own, so I came up with this easy salsa recipe they can make in the food processor or blender. It takes less then a half an hour to put it together.
Ingredients for Blender Salsa:
4 medium, ripe tomatoes, peeled and cut in to eighths
1 medium onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped
2 tablespoons apple cider vinegar
3 medium garlic cloves
1/2 teaspoon salt
1 teaspoon pure cane sugar or coconut sugar
Instructions for Blender Salsa:
Combine all ingredients in blender or food processor, pulse until desired consistency.
Serve with tortilla chips or use in your favorite recipe. Refrigerate leftovers.
I prefer Roma tomatoes for homemade salsa, because they are more meaty. If you use Romas, you need to add a couple extra tomatoes to the recipe.
Can this Salsa Recipe:
Heat salsa in a large sauce pan. While the salsa is hot, ladle into clean, hot pint jars, leaving 1/4 inch head-space. Adjust 2-piece caps. Process in a boiling water bath for 15 minutes. Remove from canner to a cooling rack. Allow time to seal, refrigerate jars that do not seal and eat within a few days.
Easy way to peel tomatoes:
Place tomatoes in boiling (low boil) water. Allow to boil 1 minute. Remove with a slotted spoon and immerse in cold water, cut out core, peel. The peel will come off very easily.
Quick tip:
When handling jalapeño peppers, wear rubber gloves to protect your hands. For less spicy salsa, seed the jalapeños before chopping or use less.


- 4 medium, ripe tomatoes, peeled and cut in to eighths
- 1 medium onion, coarsely chopped
- 1/2 green pepper, coarsely chopped
- 1 jalapeno pepper, seeded and coarsely chopped
- 2 tablespoons apple cider vinegar
- 3 medium garlic cloves
- 1/2 teaspoon salt
- 1 teaspoon pure cane sugar or coconut sugar
- Combine all ingredients in blender or food processor, pulse until desired consistency.
- Serve with tortilla chips or use in your favorite recipe. Refrigerate leftovers.
- I prefer Roma tomatoes for homemade salsa, because they are more meaty. If you use Romas, you need to add a couple extra tomatoes to the recipe.
- Heat salsa in a large sauce pan. While the salsa is hot, ladle into clean, hot pint jars, leaving 1/4 inch head-space. Adjust 2-piece caps. Process in a boiling water bath for 15 minutes. Remove from canner to a cooling rack. Allow time to seal, refrigerate jars that do not seal and eat within a few days.
- Place tomatoes in boiling (low boil) water. Allow to boil 1 minute. Remove with a slotted spoon and immerse in cold water, cut out core, peel. The peel will come off very easily.
- When handling jalapeño peppers, wear rubber gloves to protect your hands. For less spicy salsa, seed the jalapeños before chopping or use less.
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