Who knew you could make Vitamix salsa?  Salsa from a jar is ok, but using your own fresh ingredients really kicks up the freshness, the flavor profile, and impresses your guests!  So here’s the salsa recipe that’s passed on through my family in Southern California.  It’s authentic! Your Super Bowl Party will never be the same!

I used to buy jarred salsa all the time. I even switched to the refrigerated kind and that was definitely an improvement! But nothing has changed my salsa like making my own. Now, my guests rave about my salsa.

When I began making salsa, I thought it had to be made with fresh tomatoes. This totally limited my ability to make salsa for a couple reasons.

1. It’s super time consuming to chop all those tomatoes into super tiny pieces
2. I live in Ohio and finding flavorful tomatoes in the dead of winter is near impossible

So I trusted my dad and used his recipe for salsa. It called for canned tomatoes and I was very skeptical. It tastes EXACTLY like the salsa you’d get in a Mexican restaurant in Southern California — where all the best Mexican food is found?!

How to make authentic tasting Vitamix salsa

Ingredients:

28oz. canned stewed tomatoes, drained – do not use the kind that is pre seasoned!

14.5oz. can of Rotel tomatoes, drained

1 onion, diced (I prefer vadalia because they are so sweet and delicious! But a regular white or yellow onion works fine)

1 fresh jalapeño (I remove half the seeds and it’s about medium heat but you can keep all the seeds in or take them all out)

1T. oil

1/3 of a bunch of cilantro, finely chopped

1T. vinegar

1/2t. oregano

1T. lime juice

1 clove of garlic, minced

Add salt to taste – Make sure you taste it with a chip because they are salted.  So if you add too much salt and then dip a salty chip in it, you’re toast!

Instructions for Vitamix salsa:

I always dice up the jalapeños, onions, garlic and cilantro in advance. A food processor does not always do a great job finely dicing veggies, and nobody wants a huge hunk of garlic or chunk of onion in their salsa. So I dice it first, then add those to the bottom, put the tomatoes in next, and finish it off with the last ingredients.

Pulse this in a food processor a few times, until it all comes together. I’ve also made this in my Vitamix as well. I find that I’m not as successful as with a food processor because I’ve ended up with salsa soup by allowing it go to too fast! But as long as you put the veggies on bottom and tomatoes next and then go on a very low speed, you should be fine.

As with all the best dips, this is best after it sits for a little bit, but I normally make it right before I need it.  Yup, I’m a procrastinator!

I love this delicious salsa paired with tacos, nachos, burrito bowls, or my black bean burgers!

So impress your guests and serve homemade salsa.  Everyone will be glad you did!

Low carb options to pair with authentic tasting Vitamix salsa:

Oh, and if you’re looking for a low carb option, don’t rule this out!  There’s no sugar in this recipe, and you can serve it with some delicious low carb chips.  

I’m working toward being a Trim Healthy Mama, so when I eat this on chips, I just take my Joseph’s lavash and spray it with a bit of olive oil, sprinkle with sea salt and broil for just a min or two.  Don’t actually do it for two minutes without checking on it or it will look like this.

I put it in for a minute, flip them and then put it in until I see them get golden.  Pull them out quickly and you’ll have this!  It’s a perfect low carb, Trim Healthy Mama Superbowl snack!

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