Tuesday, July 8, 2014

Leo's Fresh Salsa


A great reason to grow your own tomatoes!

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 and many vegetables.

Let me warn you....we like it kind of hot.  Also, this makes a lot of salsa.  Plan on sharing, your friends and family will be glad you did!

People following weight watchers this has 0 points if your serving is 1/2 cup or less.

Leo's Fresh Salsa                          Makes 17-18 cups
You will need these items:
 Large kettle
 Braun Hand Blender or Vitamix type blender
Coffee Grinder (is optional if you need to grind dried peppers)
16 cups fresh Roma Tomatoes (or defrosted frozen whole tomatoes)
*Note: use 8 cups tomatoes for a spicy salsa.
1 large or 2 medium size  jalapeño peppers
1/2 tsp ground black pepper
1 tsp chili powder
8 thin red hot dried peppers, ground
1 Tbl lemon juice
1 tsp cumin
1 tsp salt
1 Tbl oregano leaves
1 Tbl 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 of cilantro
2 bunches of green onion

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, slice 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 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.

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.

Homemade Enchilada Sauce In Minutes:
Two Containers of Salsa (puree if you like a smooth sauce)
2  15 oz cans tomato sauce
2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
Simmer about 5-10 minutes.

Then try these delicious Cheesy Chicken Enchiladas!



  1. Thank You for this recipe. Like yourself we have tons of tomatoes and are always looking for ways to use them.

  2. Your welcome Rachel, I hope you like it. He really nailed that salsa…I can hardly stop eating it!