Blended Red Salsa by Minimalist Baker

Simple blended red salsa in just 30 minutes! Carrots add natural sweetness and a pop of color, while chipotle peppers bring a touch of heat.

Original recipe

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Prep: 10mins Cook: 20mins Total: 30mins


25 kcal
Carbohydrate content
5.5 g
Fat content
0.3 g
Fiber content
1.1 g
Protein content
0.8 g
Serving size
1 quarter-cup servings
Sodium content
169 mg
Sugar content
3.3 g



  1. Heat a large skillet (cast iron is preferable) over medium heat and prep onion, garlic and carrot.
  2. Once hot, add oil, onion, garlic, and carrot and season with a healthy pinch each salt and pepper.
  3. Stir to coat and cover - cook for 4 minutes, stirring occasionally.
  4. Remove cover and add diced tomatoes, cumin, chili powder and a healthy pinch more salt and pepper. Stir, reduce heat to low, and simmer for 2-3 minutes, stirring occasionally.
  5. Transfer mixture to a food processor or high speed blender and add chipotle pepper, vegetable stock, sweetener, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.
  6. Serve warm, at room temperature, or - as I prefer it - refrigerated. Keeps in the fridge for at least 7-10 days.