A couple years ago I was at a Cinco de Mayo party and I parked myself in front of a bowl of chips and salsa. I couldn’t stop eating this delicious nectar from the Mexican gods. 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.
I had to have the recipe! I was introduced to Mama Rita who was gracious enough to share her recipe with me and I have been making it ever since! I whip up a batch almost every week. It’s great with so many dishes, but on it’s own with just tortilla chips is our favorite way to indulge! Wash it down with a Beer-ga-rita for the best pre-dinner appetizer ever!
I pour salsa into glass jars, tie with a bit of Jute twine and give it to friends and neighbors. I love bringing it to work along with a bag tortilla chips for coworkers to indulge. So much tastier and healthier than donuts! I have become legend for this salsa recipe.
Trust me and make the recipe exactly as written the first time you make it. Yes it sounds like a lot of red pepper flakes, but you have to trust me that it is not too hot. The heat is just right! I have co-workers who detest spicy foods and they love this salsa. One of my co-workers brings me an empty jar every week and I bring it back to work filled with salsa.
Give this recipe a try, you will not be disappointed! Try topping steak hash with this tasty salsa…YUM!
Try it over scrambled eggs or a cheese omelet. Delicious with fried potatoes, hash browns, tacos, nachos, enchiladas, burritos…it tastes great with so many of your favorite foods!
World’s Best Salsa
Equipment
- Food processor
Ingredients
- 2 bunches cilantro, roughly chopped
- 1 medium onion, roughly chopped
- (2) 8 oz cans tomato sauce
- 16 oz water
- juice of 1 lemon
- ¼ tsp cumin
- ½ tsp garlic powder
- 1 tsp salt, to taste
- 2 tbsp red pepper flakes
Instructions
- Place riughly chopped cilantro and onion in a food processor and pulse until finely chopped.
- Transfer cilantro and onion into a mixing bowl and add remaining ingredients.
- Stir to combine, refrigerate for 2 hours.
- Serve with tortilla chips.
Notes
Once you start in on this salsa you won’t be able to stop…you’ve been warned!
Did You Make This?
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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.