Ingredients

The following ingredients have 17 Servings
  • 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

Instruction

  • 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.