Sunday, September 18, 2011


I am not kidding.  This recipe is for the BEST salsa I have ever had... in my life.  It's quite bold to say, but it is true.

My neighbor Marti asked if she could have a few tomatoes from my garden to finish the salsa recipe she and her friend who was in town visiting her were making.  She said she'd pay me back in some of the fresh salsa.  I told her to please not bring me any since I still had a giant batch I made myself in my fridge that just wasn't being eaten fast enough (we sort of had tomatoes growing out our ears this year).  Well, Marti denied my request and brought some over to me shortly after it was made.  In about 5 minutes flat, I had inhaled the entire container's worth.  It was, quite simply put, the BEST salsa I have ever had. 

Marti's friend Amber shared this recipe with me, which I am now sharing with you fortunate folks. 

Amber's BEST EVER salsa

  • 10-12 roma tomatoes
  • 1 large white onion  (I used 1/2 since my onion was huge and I felt like it was plenty)
  • 1 full head of garlic (approx 8-10 cloves)
  • 1 bunch cilantro
  • 6-8 limes
  • 4 cans El Pato Salsa (In the yellow can, one side says "Salsa de chile fresco" and the other says "Tomato Sauce"
  • up to 1 can El Pato Jalapeno Salsa (green can) depending on your desired "heat"
  • salt to taste (at least 1-2 tsp)
*** Note- you can find the El Pato products in the Latin foods aisle of your grocery store.  Walmart carries it if your other stores don't. ***


Chop tomatoes, white onion, and cilantro. Amber uses her Pampered chef chopper to get the perfect sized chunks for the tomatoes.  You can also use this for your onion and cilantro.

Mince your garlic cloves. I also used the chopper for the garlic, and just chopped longer than I did with the tomatoes until they were minced to very small pieces. It worked perfectly.  

Add the juice of 6-8 limes (I used 6).  My sister Ali taught me to first microwave your limes so that they can be juiced more easily. 

I did this for about 20 seconds, then kneaded the limes with the palm of my hand before cutting in half and juicing into the bowl. 

You can also use Oprah's trick of squeezing the last little bit out using you teeth.  I actually had to try this myself after watching the episode where she and Gayle went camping and it seriously works!  However, the potency of the oil from the lime rinds in my teeth was about enough to kill me.  Try it and you'll know what I'm talking about.  :)

Combine all of the above ingredients in a bowl with the 4 cans El Pato salsa de chile fresco/tomato sauce, and then taste for flavor. 

If this is spicy enough for you, skip the Jalapeno salsa.  If not, slowly add in the jalapeno salsa until it's perfect for you.  I like the full can.  Season with salt to taste. 

The last and most important step is to hide the bowl away from anyone who may encounter it.  You will want to eat this entire batch by yourself... I promise.

I have decided that what makes this salsa unique from the other recipes I typically make is the amount of limes and the amazing flavor from the El Pato sauce.  It's so divine....If you don't love the chunks, you can also mix all of the ingredients together in the food processor for a more blended salsa.

If you do happen to have more than you need, I would suggest canning some.  I saved just enough to can one jar's worth for experimentation. 

I want to know if the flavor is still as strong and delicious.  I'll be sure to let you know when I pull it out in the dreaded winter months when I am wishing I could run out back and harvest a bajillion tomatoes again...

If you need me in the meantime, I'll be sitting back on my couch with a diet cherry coke in hand as I continue to chomp on my chips and BEST. SALSA. EVER.

Enjoy your Sunday, my friends.  :)



  1. It does look delish, and it has a lot to it, no wonder its best ever.

  2. This sounds great! I love a good salsa!

    Thanks you for linking to Potpourri Friday. I will look forward to see you again this week!

  3. Amber is ok with you sharing this recipe right? Could I add horse radish to it to make it more spicy?

    -Zane of ontario honey


I can't wait to hear from you! If you have any detailed questions, please feel free to email me- Thanks!