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 medium 15 gChili
1 medium 9 gGarlic Clove
10 g ³⁄₈ cupBasil
14 g ¹⁄₄ cupChives
- immersion blender
- medium sieve
- tall mixing container
- Place all ingredients in the mixing bowl.
- Blend all ingredients thoroughly.
- Place the sieve over bowl (or pot).
- Pour the salsa mixture into the strainer and wait for the juice to drip.
- Transfer the salsa to a bowl for eating.
- Pour the drained liquid into a glass for drinking.