Fresh Tomato Salsa

with Tortilla Chips
This homemade salsa brings the freshest flavors to your table. Scoop it up!

Recommended Product:
BLACK+DECKER® Quiet Blender with Cyclone® Glass Jar

  • Prep Time:
    10 min
  • Cook Time:
    1 hr 
  • Ready In:
    1 hr 10 min
  • Serves:


  1. 1/2 small purple onion, peeled, quartered
  2. 2 cloves garlic, peeled
  3. 1/2 cup fresh cilantro leaves, stems removed
  4. 1/2 canned chipotle chile (more or less to taste)
  5. 1/4 teaspoon kosher salt
  6. 6 large plum tomatoes, cored, seeded, cut in half
  7. 6 ounces baked corn or flour tortilla chips


Place all ingredients in the order listed, except the chips, in the blender jar and pulse just until chunky, 3 to 4 times. Avoid over-mixing. Chill for 1 hour to allow flavors to marry. Serve with crispy baked corn or flour tortillas.

For Mango Pineapple Salsa
Omit 2 tomatoes and the chipotle chile. Add 1 cup mango chunks, 1/2 cup pineapple chunks, 1/2 seeded jalapeño pepper and 1 pitted avocado, quartered.
Pulse just 2-3 times until chunky.

For Smoky Hot Salsa
Increase the chipotle chilies to 1-2, according to taste. Add 1-2 teaspoons chipotle sauce, according to taste.
Pulse as directed.

Cook’s Hint: There are endless possibilities when it comes to salsa. Try it on baked potatoes, toss salsa into salad greens for a healthy take on dressing, add salsa to scrambled eggs, or stuff salsa into boneless chicken breasts before baking. Keep fresh salsa close at hand for innovative, delicious add-ins.