I don’t have OCD. I have “IWTPFWIWI” – I want the perfect food when I want it. Not a very catchy acronym, I know.
The point is is that after YEARS of trying to get that salsa that not only do I go to back to every time, but more that that, I don’t go back to it because I never leave it. This is my ultimate salsa recipe.
I tried so many recipes and so often. It wouldn’t be stretching the truth to say until I found this recipe, I probably made 5,672 batches of salsa. It was just trial and error that I came up with this one and it stuck. Like gorilla glue.
On the surface, the ingredients are like, “eh”. But KISS man. Keep it simple stupid. You don’t need fancy ingredients. It’s salsa. Tomato salsa. Actually, I’ve experimented with different qualities of tomatoes. Straight up, Hunt’s diced tomatoes is the winner. Really nice canned tomatoes are too good. Too sweet, you know?
This recipe is all about simple ingredients with the perfect proportions of each ingredient. You make this and you don’t have to worry about too much salt, too little salt, or whatever. It just is. the. ultimate.
And it’s not just me.
People love this salsa. People that ask me to bring it whenever there’s a get together. “Jaxx bring some of that bomb salsa!” and “Dude bring a jar of that salsa!”. Sometimes I’ll say, “Here, here is the recipe, it’s simple and you can have it anytime you want.” Nope, that never works. They say no because then they’ll have to do all the work.
But here’s the thing. There is no work. It’s so simple my ceiling fan could whip this up.
I’ll tell you a quick story about one of my sons, Brandon. He loves my salsa and he had moved in with his girlfriend. He asked me how to make it, I told him, and off he went. His girlfriend’s family loved the salsa. So we go and visit, first time meeting his girlfriend’s family, and her mom asks, “Have you ever had Brandon’s salsa? He makes the best salsa. He makes it and it’s gone the same day!”
I had to look over at him and wink. I just let him own it. Ha.
So let’s get to it because I know you have an envie for salsa now!
28 ounce can diced tomatoes, not fancy San Marzano, just regular tomatoes
fresh roasted jalapeno roughly chopped, to your heat liking
– or 6 tablespoons pickled jalapenos
2 tablespoons white vinegar
1 teaspoon garlic, or more to taste
2 teaspoons salt
1 heaping teaspoon cumin
1/2 onion, or to you liking
Pulse (or chop) onion and mince garlic. I have a Blendtec and I just toss the onion in for a few beats before adding the remaining ingredients. Chopping by hand works just as well though.
Combine diced tomatoes, jalapenos, vinegar, and spices in your blender/food processor. Pulse it, just until the tomatoes loosen up. They should still be visible bits. If you like it more chunky, pulse less. If you like it smoother, pulse more. Taste for heat. Using fresh japs, you can never tell how hot they’ll be. Best to err on the side of caution. You can always add more heat, but you can’t take it away.
Combine onion/garlic with the tomatoes. It’s brilliant right away, but better if it sits overnight so the flavors can get to know each other intimately.
**NOTE: This freezes well and also cans well. Make a bunch and keep it on hand. You’ll want it all the time – on carnitas, chicken, chips, as a shrimp dip, to add to bloody mary’s, taco salad, or southwest meatloaf .Jaxx's Ultimate Salsa!Click To Tweet
I know you want to see how it’s done!