Easy Blender Salsa

Fresh, bright, and ridiculously simple—this chunky blender salsa gets a citrusy lift from The Olive Leaf Persian Lime Olive Oil. Make a big bowl for game day, tacos, or meal prep and watch it disappear.

Ingredients (about 8 cups)

• 12 Roma tomatoes, cored and quartered
• ½ bunch fresh cilantro (about 1 cup, loosely packed)
• 1 clove garlic, peeled
• ½ medium red onion, roughly chopped
• 2 jalapeños, stemmed (seed for mild; leave seeds/ribs for heat)
• 1 Tbsp The Olive Leaf Persian Lime Olive Oil
• Kosher salt, to taste
• Optional squeeze of fresh lime, to finish

Directions

1. Load the blender. Add tomatoes, cilantro, garlic, onion, jalapeños, and Persian Lime Olive Oil.
2. Pulse. Blend in short bursts until combined but still chunky. Avoid over-blending—salsa should have texture.
3. Season. Stir in salt to taste (and a squeeze of fresh lime, if you like).
4. Chill & serve. Refrigerate 30 minutes to let flavors meld. Serve with tortilla chips or spoon over tacos, eggs, grilled chicken, or fish.

Heat & Flavor Tweaks

• Milder: Use 1 jalapeño (seeded) or swap one jalapeño for a small poblano.
• Hotter: Add a serrano or a pinch of crushed red pepper.
• Smoky: Char tomatoes, onion, and peppers under the broiler 5–7 minutes before blending.
• Fruity twist: Fold in diced mango or pineapple just before serving.

How to Store

Keep in an airtight container in the fridge up to 4–5 days. Stir before serving. (Freezing will soften the texture.)