The Best Salsa in the Whole World.

Today I’m going to share with you my own recipe for literally the best salsa in the whole world. Maybe I think this is the case because it’s my own creation. Regardless, I stand by it.


The more ripe the tomato the more red colored the salsa. Don’t be alarmed by the pinkish brown color seen above. My tomatoes were just a little firm!

A little back story about this recipe before I get started:

Back when I lived in Japan, I was stationed on a military installation where the commissary (grocery store) and the exchange (uh…store full of crap you need/want) were incredibly limited in what they carried in terms of good quality items. Food was shipped from the US and was often low quality and kitchen appliances… “worked”…? So basically what I’m getting at is that I was able to create an amazing salsa dish with a cheap $20 blender and a little bit of faith in the smashed tomatoes I had hauled home on the bus.

First thing is first: Tomatoes!

You want to pick just the right tomatoes to get the taste you’re going for. My recommendation is to buy regular old red tomatoes you can get at your local grocery store. Don’t go and buy Romas and don’t buy something crazy like Purple Cherokee Heirloom. Stick to the plan ladies. I personally like to purchase organic veggies from the farmers market but that’s just me! You’re going to want to pick out a couple of fat, juicy looking ones that have ripened well. If you want a more pungent flavor that tastes like unripened tomatoes then buy just that; unripened tomatoes. I’ve done this and it comes out nicely however, your salsa will have less of a tomato flavor and more of an everything-else-but-tomatoes flavor.

Your list for a big batch like mine includes:

10 fat ripe tomatoes

2 medium sized white onions – use 1 1/2 to 2

1 celery bundle – use half

2 limes – squeeze all the juice out of both

1 bushel of cilantro – use 3/4

3 jalapeños – size dependent

2 habeñaros – size dependent

1 garlic clove or minced jarred garlic – all or tbsp

garlic salt – 2 tbsp

garlic powder – 1 tbsp

salt – 1 tbsp

oregano – you’ll only need a dash

thyme – you’ll only need a dash

white distilled vinegar – 2 or 3 splashes

A large mixing bowl and spoon

How To:

It really makes no differences not what order you blend just as long as it’s basically puréed. I recommend blending the tomatoes first and separately from all other ingredients and then feel free to get crazy and blend the rest of the veggies and herbs together! I usually add the minced garlic, garlic salt, garlic powder, salt, oregano, thyme, and vinegar last when everything is already mixed in the bowl.

Everything here is to taste. If you like garlic add more garlic, if you like it hotter, add more peppers (the key to this is knowing that jalapeños are for immediate spice whereas habeñaros give it an after kick. And believe me, it’s a swift kick). This recipe is meant to be customized and with the amount of ingredients listed, you’ll fill up 2 half gallon mason jars.

You don’t have to be a master chef to kick this recipes ass, just get in there and do it! Salsa is fun so have fun working your creative side! 

Try this recipe and feel free to let me know what you think below in the comments section!

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