Why bother with making regular cooked salsa when it’s cheap at the store? Let me count the reasons:
1; Complete control of the spice level
2;No preservatives
3;Added flavor
4: Control of the carb level
AND it’s easy.
INGREDIENTS:
4 cups Roma tomatoes, chopped and drained
1 red onion, finely chopped
1-3 tablespoons lime juice (fresh or bottled) OR cider vinegar
Salt to taste
Pick 2 to 5 below;
1 bunch cilantro, chopped
3 – 5 cloves garlic, chopped or mashed, OR 1-3 tablespoons jarred minced garlic
1-2 teaspoons fresh or dried oregano (If you use fresh, chop it finely)
1/2 teaspoon coriander seeds
1 tablespoon espasote
Pickled jalapenos and juice to taste
1-2 to 1 teaspoon cumin
1/2 teaspoon black pepper, preferably freshly ground
1/2 to 2 teaspoons chili powder
Red pepper flake (to taste)
Ground fresh serrano, habenaro or other hot peppers to taste
Chipotle peppers, dried or canned in sauce
,Directions:
Chop everything, then place in a saucepan.
Cook on low heat until the flavors have melded, usually 10-15 minutes. The mixture should come to a slow boil and boil a few minutes.
If you want a fresher taste, hold back the cilantro, 1/2 the onion, and 1 cup of tomato, and stir it in 2-3 minutes before you’re done cooking the sauce.
Use this on anything and everything. Try it on cauliflower “rice”, any meat, zucchini, anywhere you might use regular tomatoes or tomato sauce.
Recent Comments