Description
An easy-to-make fresh homemade salsa with roma tomatoes, garlic, cilantro, green onions, spices and a little optional kick of heat from a jalapeno.
Ingredients
Scale
- 4 dried chili pods (guajillio, California or Colorado)
- 1 cup hot water (reserve 1/2 cup after chili pods are steeped)
- 1 (15 oz.) can diced tomatoes
- 5 fresh roma tomatoes
- ½ red onion, roughly chopped
- 2 green onions
- 1 clove garlic, diced
- 1 cup fresh cilantro
- 1 tsp apple cider vinegar
- 1 Tbs avocado or vegetable oil
- ½ teaspoon cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1 jalapeno, ribs and seeds removed *optional
Instructions
- Remove the stems from the chili pods and place the pods into 8 – 12 oz of hot water (165 – 200F) to rehydrate them. Allow to steep for 5 minutes.
- After 5 minutes, put the hydrated chili pods into a blender along with 1/2 cup of leftover steeping liquid and blend until very smooth.
- Combine the blended chili pod sauce with the remaining ingredients into a food processor or blender and blend until desired level of smoothness or chunkiness.
- Serve with chips and enjoy!
Notes
- If your salsa has extra water pooling on top due to watery tomatoes, you can drain it off or run it through a fine mesh strainer
- Fresh salsa can be kept in the refrigerator up to 7 days in an airtight container