Submitted to us via email by Lizzie L, who seems like a really neat person. Lizzie describes this recipe as “an amazing salsa recipe from a now-closed tex-mex restaurant in Herndon, VA.”

What you need:

  • 1 29 oz. can crushed tomatoes
  • Medium onion, chopped
  • 1 or more chopped cloves garlic
  • 1 tbsp. crushed red pepper
  • 2 tsp. Mexican oregano
  • 2 tsp. salt/to taste
  • 1 tbsp. ground black pepper
  • 4-6 oz. coarsely chopped cilantro
  • 1/2-3/4 cup red wine vinegar
  • 1/2 cup vegetable oil

Do This:

  • Blend all ingredients until smooth
  • Refrigerate for at least 8 hours (seriously it improves so much over time)

Mexican oregano is a completely different plant from standard oregano so try to get some if you can.