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–+ servings
fresh homemade salsa
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Leo's Fresh Salsa     

Fresh fragrant salsa with a variety of fresh and dried peppers, fresh cilantro, and roma tomatoes.
Course: Appetizer, Sauces and Condiments, Snack
Cuisine: Mexican
Keyword: allergy-friendly, corn-free, dairy-free, egg-free, fresh salsa, gluten-free vegan, homemade salsa, nut-free, salsa, soy-free, WW
Servings: 17 Cups

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

**Here is a great tip. If you are finding you can't eat all the fresh salsa, make it into my super easy enchilada sauce and freeze for later.
Or freeze the salsa in freezer containers, and make into enchilada sauce any time throughout the year. Both ways work great.
 
**Try these delicious Cheesy Chicken Enchiladas!