Leo’s Fresh Salsa
A lighter baked chip I purchase is Tostitos Baked Scoops. I can eat all the chips and salsa I want without consuming a huge amount of fat. Baked Tostitos have 2.5 grams of fat per serving compared to 7 grams of most regular chips.
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My husband has been working on this salsa for a couple of years, and it is pretty darn amazing. He loves to grow fruits and vegetables in the garden. We have a wonderful variety of berries, apples, pears, many vegetables, and of course…tomatoes!
My hubby’s fresh salsa may even become a great reason for you to grow your tomatoes! Of course, you can always stop by a local farmer’s market to pick some up.
- Jalapeño
- Thin red hot dried
- De Arbol dried
- Green and red bell peppers
Our salsa makes a big batch so plan on sharing, your friends and family will be glad you did!
To Make Leo’s Fresh Salsa You Will Need These Ingredients:
- Large kettle
- Braun Hand Blender or Vitamix type blender
- Coffee Grinder (is optional if you need to grind dried peppers)
- Fresh Roma Tomatoes (or defrosted frozen whole tomatoes)
*Note: use 8 cups of tomatoes for a spicy salsa. - Jalapeño peppers
- Ground black pepper
- Chili powder
- Thin red hot dried peppers ~ found in the produce department
- Lemon juice
- Cumin
- Salt
- Oregano leaves
- Minced garlic
- De Arbol dried pepper ~ found in the produce department
- Red or white onion
- Green pepper
- Red pepper
- Fresh cilantro
- Green onion
People following Weight Watchers this has 0 points if your serving is 1/2 cup or less.
**Here is a great tip. Try this easy enchilada sauce with any extra salsa you might have, the recipe is shown below. Or freeze the extra salsa in freezer containers, and make some enchilada sauce any time throughout the year.
Homemade Enchilada Sauce In Minutes:
Two 14 oz Containers of Salsa (puree if you like a smooth sauce)
2 15 oz cans of tomato sauce
2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
Simmer for about 5-10 minutes.
Then try these delicious Cheesy Chicken Enchiladas!
Enjoy!
Leo's Fresh Salsa
Equipment
- Large kettle
- Braun Hand Blender or Vitamix type blender
- Coffee Grinder (is optional if you need to grind dried peppers)
Ingredients
- 16 cups fresh Roma Tomatoes or defrosted frozen whole tomatoes
- 1 large jalapeño peppers or 2 medium-size jalapeño peppers
- 1/2 tsp ground black pepper
- 1 tsp chili powder
- 8 thin red hot dried peppers ground
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp oregano leaves
- 1 tbsp minced garlic
- 3 De Arbol dried pepper ground
- 1 whole red or white onion
- 1 large green pepper
- 1 large red pepper
- 2 large bunch fresh cilantro
- 2 bunches green onion
Instructions
- Prepare tomatoes as follows:
- Place 16 cups of fresh or freshly defrosted frozen tomatoes in a Vitamix type blender or use a Braun Hand Blender, and blend to a smooth consistency.
- Grind De Arbor and thin red hot dried peppers in coffee grinder to a fine powder. Or you can add these dried peppers whole after de-seeding them and blend them in the pan with the Braun.
- If desired, carefully remove seeds from jalapeños, sliced in chunks and add to the mix. I have found using 1/2 the seeds adds some "heat"... if a hotter salsa is desired. I also recommend wearing gloves when handling jalapeños.
- Add all remaining spices and ingredients except the onion, green and red peppers, green onions and cilantro. Cook tomato base for about 10-15 minutes.
- Remove from heat. Blend well with the hand blender.
- While tomato base is cooking Leo and I are busy dicing the onion and green and red peppers. Now is also a good time to thinly slice the green onions and chop cilantro. Set half of the cilantro to the side.
- Stir in these ingredients, except the extra cilantro that you set aside to be added once the salsa is in containers.
- Let salsa cool and place it in containers. We save old purchased salsa containers and reuse them for this recipe. Add extra cilantro to each container and stir in gently.
- That's it! Since this is a fresh salsa, plan to eat it within a week.
Notes
