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.