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fresh homemade salsa being dipped with a chip

Fresh Homemade Salsa

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  • Author: Joanie Simon
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: 45 servings 1x
  • Category: sauce
  • Method: blender
  • Cuisine: Mexican


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. 


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with chips and enjoy!


  • 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