Danny’s Ultimate Salsa

Dannys Ultimate Salsa


Serves: 10

  • 8 oz can tomato sauce (Heinz garlic/oregano)
  • 1/4 teaspoon ground oregano (Mexican oregano if available)
  • 1 1/2 teaspoons crushed red pepper
  • 1 1/2 teaspoons ground cumin
  • 3 teaspoons Kosher salt
  • 1/4 cup cold water
  • 6 medium tomatoes
  • 3-4 jalapeños
  • 8 tablespoons fresh cilantro leaves
  • 8 cloves garlic
  • 1/2 bunch green onions
  • 1 medium white sweet onion


Preparation method

Prep: 45 mins     | Extra time: 1 hour, chilling

  1. Dump the tomato sauce, oregano, red pepper, cumin, salt and water into a large mixing bowl. Stir until well blended.
  2. Rinse the tomatoes and remove the stems. Cut 3 of the tomatoes into quarters and place in a food processor. Set the rest aside.
  3. Rinse the jalapeños and remove the stems. Place 2 of the jalapeños into the food processor.
  4. Rinse the cilantro, remove the leaves from the stems (some smaller stems are OK) and place in the food processor.
  5. Peel & rinse the garlic and place in the food processor.
  6. Rinse the green onions, chop in half and place in the food processor.
  7. Run the food processor at medium speed until all of the veggies are liquefied making a thick paste. Add the tomato sauce mixture from step 1 to the food processor and run until well mixed. Pour entire mixture back into your mixing bowl.
  8. Coarsely dice the remaining tomatoes, jalapeños and the onion and add to the mixing bowl, stirring until well combined.
  9. Taste it! You may need to add a bit more salt or cumin to suit your tastes.
  10. Cover and place in the refrigerator for at least 1 hour to allow the flavours to blend together.