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Food Processor Salsa

5 from 7 votes

Salsa doesn’t have to take all day to make! Forget the chopping and make the freshest tasting and most delicious salsa Food Processor Salsa quickly and easily with the push of a button!

Food processor salsa on a board with other salsas and dips.

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Thick, chunky, a wee bit spicy, and oh-so-good, food processor salsa is a must-try for anyone who craves the fresh flavor of homemade salsa but who doesn’t want to spend all day in the kitchen.

Ready in a jiffy, it doesn’t take much to make this easy salsa recipe. The secret is using a mix of fresh and pantry ingredients to make a robust salsa full of flavor.

Use it wherever you’d use gluten-free salsa – for dipping chips, topping tacos or burritos, or use it in your favorite recipe.

Food processor salsa in a black dish with tortilla chips around it.

What you’ll love about Food Processor Salsa


  • You can customize the spiciness!
  • It’s ready in a jiffy!
  • It’ll keep for a week in the fridge for all your snacking!

Ingredients

  • Canned diced tomatoes – You’ll need a 28-ounce can. Don’t drain it.
  • Sweet onion – Vidalia or Spanish onion.
  • Roma tomatoes – Also known as plum tomatoes.
  • Garlic – Fresh garlic cloves.
  • Jalapeno – Remove the seeds if you don’t like it too spicy.
  • Cilantro – Fresh cilantro.
  • Lime juice – From a fresh lime.
  • Salt – To taste.
Labeled ingredients to make food processor salsa.

How To Make The Best Food Processor Salsa

  1. Add the undrained canned diced tomatoes, sweet onion, Roma tomatoes, garlic, jalapeno, and cilantro to the food processor and pulse it a few times until the salsa is chunky but well mixed.
  2. Season the salsa with a squirt of lime juice and a good pinch of salt and pepper. Mix well to combine.
  3. Serve and enjoy!

Chef Jenn’s Tips

  • Cut the stem end off the tomatoes before adding them to the food processor.
  • Don’t overmix the salsa! You want it still to be a bit chunky, not liquified.
  • Like your salsa spicier? Use a serrano chili instead of a jalapeno.

Recommended

Serving Suggestions

Salsa goes on and with so many things! Of course, you can pair it with your favorite tortilla chips, but you can also put it on tostadas, tacos, burritos, salads, and more! I love it on these Cheeze-Its tostadas, but you can also serve it with grilled chicken or fish, fajitas, and more. Build a taco bar and add this as one of the salsas, or build a snack board of chips and salsas. The image below features Roasted Tomatillo Salsa, Pico de Gallo, Tomatillo Pico de Gallo, food processor salsa, and a spicy dip. I also love serving this tasty salsa along with hearty meals like this Tex-Mex Casserole! The possibilities are endless!

A snack platter with various salsas and chips.

Storage

Keep your low-carb salsa in an airtight container in the fridge for up to a week. It will not freeze well; this salsa recipe is best eaten fresh.

Food processor salsa in a black dish surrounded by tortilla chips.
Print Pin
5 from 7 votes

Food Processor Salsa

Ready in a jiffy, this full-flavored salsa is made entirely in your food processor! No chopping, no dicing – just amazing flavor from the push of a button!
Course Appetizers
Cuisine Mexican, Tex-Mex
Keyword blender salsa, food processor salsa, fresh salsa, salsa, tomato salsa
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 30kcal
Author Chef Jenn

Ingredients

  • 28 ounce canned diced tomatoes
  • 2 roma tomatoes
  • 1/2 sweet onion
  • 1/2 bunch cilantro about 1 cup packed
  • 4 cloves garlic
  • 1 jalapeno deseeded
  • 2 tablespoons lime juice or to taste
  • salt and pepper to taste

Instructions

  • Add the undrained canned diced tomatoes, sweet onion, Roma tomatoes, garlic, jalapeno, and cilantro to the food processor and pulse it a few times until the salsa is chunky but well mixed.
  • Season the salsa with the lime juice and a good pinch of salt and pepper. Mix well to combine.
  • Serve and enjoy!

Notes

Chef Jenn’s Tips

  • Cut the stem end off the tomatoes before adding them to the food processor.
  • Don’t overmix the salsa! You want it still to be a bit chunky, not liquified.
  • Like your salsa spicier? Use a serrano chili instead of a jalapeno.

Nutrition

Serving: 0.25cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 145mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn