Zesty fresh tomato salsa. Fritz's fresh salsa is a spicy dipping delight, and with only a few ingredients and a blender, it's quick to make. Plus, it comes with a powerful tomato juice shot.

The initial blending of ingredients in this recipe leave a fairly liquidy salsa. You can enjoy this directly, but it might be too runny as a topping. This is the purpose of straining it. It has the added bonus of producing a the most delightful tomato juice. You can also dump all the salsa in a bowl, and simply slurp out the juice as it collects. Or use a straw if you intend on sharing.

The intensity of the heat in this salsa is based on your chili of choice. I like this making this with a habenero, though if you like it mild, go for a jalapeño, or, if you're crazy, for a Carolina reaper — all of which I managed to get growing in my yard this year, so I'll try them all.

If you don't have any chives, then I find spring onion works. Obviously it'll taste different, but still lovely. No basil either, just add some more onions. Once you're good with the basic idea of blending some tomatos, a chili, and a piece of garlic, you can throw in whatever greenery you'd like. Variety is the true zest in salsa.

I find the juice drained from the salsa is the world's best tomato juice. It's spicy, it's powerful, and goes down like a nice shot.

Pictured: A bowl of the salsa with the extra tomato juice shot. But hey! That's parsely on top, not basil… yeah, well, I used all the basil in the salsa.

Fritz's Fresh Basil Tomato Salsa


  1. 500 g
  2. 1 medium 15 g
  3. 1 medium 9 g
    Garlic Clove
  4. 10 g ³⁄₈ cup
  5. 14 g ¹⁄₄ cup
  6. ¹⁄₂ teaspoon


  • immersion blender
  • medium sieve
  • tall mixing container
  • bowl


  1. Place all ingredients in the mixing bowl.
  2. Blend all ingredients thoroughly.
  3. Place the sieve over bowl (or pot).
  4. Pour the salsa mixture into the strainer and wait for the juice to drip.
  5. Transfer the salsa to a bowl for eating.
  6. Pour the drained liquid into a glass for drinking.