This is my daughter Paula’s favorite salsa, and not coincidentally, my favorite red salsa. It is perfect served with tortilla chips or any type of Mexican dish that is usually served with a red (tomato based) salsa.

So, as promised, this is the second salsa in a series of three that I felt duty bound to share with you. And I know, there are thousands, probably millions of salsa recipes out there, but I have not sampled them all, or prepared them all, so you are stuck with these three (at least on this site), plus another one already on my blog simply entitled “Salsa”. But (there’s always a “but” right?) these are tried and true and enough above the ordinary to warrant a post on my blog. Each exhibits its own unique flavor. Where they share commonality is in their ease of preparation and use of readily accessible ingredients. (Hey, it’s hot out there, but it’s chips and salsa weather. Who wants to spend their valuable time searching for unusual ingredients or spending the afternoon making a salsa? Not me, that’s for sure!)

So in deference to the lovely weather, I am going to make this recipe introduction short and sweet. Look for Jim’s Salsa Verde (Green Tomatillo Salsa) recipe in the near future. Happy Summer!

• 2-3 cloves garlic
• 1-2 jalapeno, whole, seeds and all (but yes, remove the stem)
• 1 T. dried oregano, Mexican oregano if possible
• 1 T. sugar
• 1 T. fresh lemon juice, or more to taste
• ½ c. tomato juice, plus more to bring sauce to desired consistency
• 1 onion, minced
• 1 bunch cilantro, rough chopped
• 1 (32-oz.) can crushed tomato*
• 1 (32-oz.) can diced tomato*
• kosher salt

Combine the garlic, jalapeno(s), oregano, sugar, lemon juice, and ½ cup tomato juice in a blender. Whirl until garlic and jalapeno are in very small chunks. Pour into a medium large bowl and add the onion, cilantro, crushed and diced tomatoes, and enough additional tomato juice to bring to desired consistency. Adjust amount of lemon juice and add salt to taste.

*Paula’s Comment: “I have made this with real tomatoes and while it is very good, it causes the salsa to become very watery and then it does not sit well on a chip, and I really hate that. So I stopped making it with fresh tomatoes. You end up with a perfect consistency when you use canned tomatoes.”

Note: The recipe entitled Salsa on this site is also Paula’s recipe. The difference in the two recipes is easy to explain. Salsa number 1 is best served immediately, while this recipe has lasting power. The tomatoes in this recipe will not break down and become watery even after 2-3 days in the refrigerator.