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This Vietnamese salsa is made with fresh tomatillos, tomatoes, lime juice, fresh herbs and jalapenos, plus a secret ingredient for an extra burst of ultra umami flavor – this is the best salsa I have ever eaten!
A few weeks ago I made these Vietnamese Shrimp Tacos and created this salsa to go with it.
The tacos were super delicious.
But the salsa stole the show.
So much so that I decided to create it’s very own recipe.
This is the best salsa I’ve ever had.
With the perfect amount of heat from the peppers, and that tinge of umami flavor from the secret ingredient, this stuff is GOOD guys.
The secret ingredient is FISH SAUCE guys. Like you probably didn’t already know given my love of the stuff.
For recipes like this where we add fish sauce straight in the salsa, you want to be sure to use a good quaility fish sauce.
My favorite is Red Boat 40 fish sauce. It’s made with salt and anchovies. That’s it.
And it tastes amazing. You can buy it HERE through an Amazon affiliate link (I earn a commission if you buy through this link to help me with the cost of running this site):
But now I’ve tried it and have been using it in EVERYTHING. The flavor seems slightly less sweet than granulated sugar, but with a deeper flavor. If that makes sense.
All I know is it’s delicious, and perfect for fresh made recipes like this Vietnamese salsa. You can buy it through the below Amazon affiliate link (you know, I make money off this):
SO. DAMN. EASY.
Put ingredients in blender. Blend.
Eat in secret before anyone else knows you made it.
Eat it with chips, put it on tacos, use it as a dip for Vietnamese egg rolls, lick it off a spoon.
You could probably even just put it on a shoe. It’s that good.
And guys, I don’t meant to brag, but I’m super proud that I made a healthy recipe.
It’s a milestone for me.
Yes, it may only be salsa, but it’s a start (probably an end too…sorry).
If you like sauces, check out these other super easy and delicious recipes:
Did you make this recipe? Leave a comment below and let me know what you think!
- 4 tomatillo
- 2 roma tomatoes
- 4 basil leaves
- 8 slices jalapeno
- 8 mint leaves
- 2 tsp. cilantro
- 2 tbsp. fish sauce
- 2 tbsp. fresh lime juice
- Place ingredients in a blender and puree until fully combined.
- Can be store in a covered container in the refrigerator for about 2 weeks.