A couple years ago I was invited to a Cinco de Mayo party. I found myself parked in front of a bowl of chips and salsa. Once I started I couldn’t stop eating that delicious nectar from the Mexican gods in front of me. It was by far the best salsa I had ever eaten, and that’s saying a lot. I adore Mexican food and I’ve sampled plenty of salsa in my day. Some good, but most not so good. Not to brag or anything, ok well maybe just a little bragging, this really is the best damn salsa that will ever grace a tortilla chip! And the best part? You can easily whip it up in just a few quick minutes anytime you have some fresh cilantro in the fridge.
Once I scooped up the last bit of this salsa nectar from the heavens, I had to have the recipe! I was introduced to Mama Rita who was gracious enough to share her recipe with me. I promptly scribbled it down, word-for-word on a napkin looking at her doubtfully at the unusual list of ingredients. Surely she was leaving something out! This was too simple to produce such a delicious salsa. But she assured me that if I followed the recipe exactly as she said, I would be able to enjoy this fantastic salsa anytime I wanted, which happens to be all the freaking time!!! I whip up a batch almost every week. It’s great with so many dishes, but our favorite is to scoop it up with just tortilla chips! Wash it down with a refreshing Beer-ga-rita or a tart and tasty Strip & Go Naked for the best pre-dinner Mexican appetizer combo ever!
This recipe makes enough salsa so you can enjoy some for yourself and have enough to share with family and friends too. Pour salsa into glass jars, tie with a bit of Jute twine to make it fancy and give it to friends and neighbors. Bring some to work along with a bag of tortilla chips for coworkers to indulge. So much tastier and healthier than donuts! You will become legend for this salsa recipe.
Place onion in a food processor and pulse until you have a small dice, or just chop it with a sharp knife. Transfer diced onion to a mixing bowl with a pour spout. This makes it easy to pour into jars without making a big mess.
Place roughly chopped cilantro in the food processor and pulse until finely chopped. We love cilantro so I am quite generous with the amount I use. This recipe can easily be customized to suit your taste. Not a fan of cilantro like we are? Cut the amount in half to just one bunch.
Transfer the chopped cilantro to the mixing bowl with the diced onion.
You can just as easily dice the onion and chop the cilantro with a sharp kitchen knife if you don’t have a food processor. The food processor just makes quick work of it.
Add remaining ingredients; tomato sauce, water, lemon juice, garlic powder, salt, cumin, and red pepper flakes to the diced onions and chopped cilantro in the mixing bowl.
Stir to combine everything together.
Transfer salsa into clean glass jars and top with lids. Store in the refrigerator for up to 2 weeks. It won’t last that long, it will get gobbled up long before two weeks!
Serve with lots of crunchy tortilla chips.
Trust me and make the recipe exactly as written the first time you make it. The perfect amount of heat comes not from Jalapeño’s, but from red pepper flakes. Yes, I know it sounds like a lot of red pepper flakes, but you have to trust me on this, it’s the exact perfect amount, and it’s NOT too hot. The heat is just right! Just like Mama Rita assured me when she gave me the recipe. I have co-workers who detest spicy foods and they absolutely LOVE this salsa. I tell my family and friends if they return an empty jar to me I’ll refill it with salsa for them the next time I whip up a batch. I get lot’s and lot’s of empty jars back…LOL!
Try it over scrambled eggs or on a cheese omelet. It’s delicious with fried potatoes, hash browns, tacos, nachos, enchiladas, burritos…it tastes great with so many of your favorite foods! We love it on pretty much EVERYTHING! Once you start in on this salsa you won’t be able to stop shoveling it in your face…you’ve been warned!
World’s Best Salsa
Equipment
- Food processor optional
Ingredients
- 2-3 bunches cilantro, roughly chopped
- 1 medium onion, roughly chopped
- 16 oz tomato sauce
- 16 oz water
- 1 lemon, juiced
- ¼ tsp cumin
- 1 tsp garlic powder
- 1 tsp salt, to taste
- 2 tbsp red pepper flakes
Instructions
- Place onion in a food processor and pulse until you have a small dice. Transfer to a bowl.
- Place roughly chopped cilantro in the food processor and pulse until finely chopped.
- Transfer chopped cilantro to the bowl with the diced onion.
- Add remaining ingredients; tomato sauce, water, lemon juice, cumin, garlic powder, salt and red pepper flakes.
- Stir to combine everything together.
- Transfer salsa to clean glass jars top with lids and store in the refrigerator for up to 2 weeks.
- Serve with tortilla chips.
Notes
This post was originally published May 2020 and republished with updated photos, recipe notes, and new content July 2024.
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Hi! I just made this – exactly as written- and it is VERY thin and watery. Will it thicken up after a couple of hours in the refrigerator or did I do something wrong?
Leigh it will thicken a little after storing it in the fridge but it is a thinner not thick salsa recipe.