Low Sodium Salsa Recipe Homemade, Fresh, Low-calorie Salsa

 

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Easy Homemade Salsa Recipe

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Low Carb Fresh Tomato Salsa

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Low Fat Vegan No Oil Kid Friendly Restaurant Style Homemade Salsa

Video taken from the channel: Nini Girl Ⓥ


It is very easy to make and will last for 2-3 weeks in the fridge (not that I would know since it usually lasts only a few days at my house). Ingredients. 1/3 Cup fresh cilantro.

4 Large cloves of garlic. 5 Medium tomatoes. 1 Medium onion.

1-2 Jalapeno peppers. 1 Can tomato sauce. 1 Tbsp lemon juice.

Plus, this recipe has way less sodium, contains no artificial ingredients, and is very affordable! Step 1: Add the tomatoes, onions, jalapeño, cilantro, and lime juice to your food processor. Step 2: Pulse until the salsa reaches your desired consistency. Step 3: Garnish with cilantro if desired and serve!In case you need a visual, here is a step by step photo for how to make homemade salsa.

Add tomatoes (along with their juices), onion, garlic, cilantro, jalapeño, and salt to the food processor. Pulse until it reaches your desired texture for salsa. Transfer to a bowl and add vinegar (or lemon or lime juice).

Directions. 1. Mince the garlic, jalapeno and cilantro finely. 2. Chop onions and tomatoes to desired size.

3. Add all ingredients in a large bowl, then mix in the tomato sauce and lemon juice. 4. Taste the finished product to determine if you have enough jalapeno for your desired heat level. Easy Homemade Low-Sodium Salsa Diabetic Foodie jalapeño pepper, green onions, tomatoes, fresh lime juice, chopped fresh cilantro 60 Second Low Sodium Salsa cukebook.org cumin, green onions, cayenne pepper, cayenne peppe. LOW SODIUM SALSA HEAT LEVEL TIPS.

Use less jalapeño, or omit it, to make this salsa extra-mild. The recipe as is makes what I consider a low sodium medium salsa, producing a pleasing tingle. This depends of course on heat level of your particular jalapeño. Add all the jalapeño without ribs and seeds to make this salsa. Low-calorie salsas come in many shapes and forms and lend themselves easily to being part of a low-calorie diet.

You can find fresh salsa and cooked salsas, mango or fruit salsas and bean salsa and regular old salsa made from tomatoes onions and peppers. Mix everything in a big, deep bowl. Use a potato masher to smash about 1/2 the mixture. Or, put about 1/3 of the mixture in a blender and blend a bit, but not into a liquid.

Place all ingredients in a food processor and pulse 5 times for chunky salsa or up to 10 times for restaurant style. Makes about 5 1/2 cups. Keep it fresh by mixing fresh chopped tomatoes, onion, bell pepper, and cilantro with lime juice for a quick and simple salsa.

Low Calorie Low Fat Seasonal Mother’s Day Ramadan Spring Recipes More Holidays and Events.

List of related literature:

1 14-ounce can reduced-sodium chicken broth 1 6-ounce can no-saltadded tomato paste 1⁄2 cup cilantro-flavor salsa* or regular salsa 1⁄2 teaspoon ground cumin 1 medium zucchini, halved lengthwise and thinly sliced (11⁄4 cups) 1 cup frozen shelled sweet soybeans (edamame) or baby lima beans 1⁄2 cup peeled and

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Add a large can of drained, diced tomatoes, a can of drained chickpeas, a tablespoon of crushed fennel seeds, a good pinch of red chile flakes, salt, and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

With this recipe, in less than fifteen minutes you’ll have a fantastic salsa that is reminiscent of your favorite restaurant salsa, and you just might have the ingredients sitting in your pantry already.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

We’ve found organic salsa that blows the lid right off the jar with 500 mg sodium for a measly 2 tbsp serving, compared to just 90 mg sodium in the same serving of regular salsa.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

For a spicier salsa, add in the jalapeño seeds.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Mix topping: 1 cup Low Fat REFRIED BEANS (instant mix from your health food store is OK), 4 TBS SALSA (see previous page), 1 small sliced RED ONION, 3 TBS sliced GREEN OLIVES, 4 TBS grated Low Far JACK CHEESE or Low Fat JALAPEÑO JACK CHEESE, 1 chopped TOMATO, and pinches CHILI POWDER to taste.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Add salt, red or black pepper, and additional salsa to taste.

“The Bible Diet: 40 Days to Cleanliness” by Rosemary Sue Ellis
from The Bible Diet: 40 Days to Cleanliness
by Rosemary Sue Ellis
Elijah Publishing Company, 2003

Add the remaining tomatoes and pulse so that the salsa is well blended but still chunky.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Quick Tomato Salsa MAKES ½ CUP Click here for the nutritional information for this recipe.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the Salsa Verde, toss well, season with salt and more Salsa Verde to taste, and set aside.

“Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours” by Aaron Sanchez, JJ Goode, Michael Harlan Turkell
from Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours
by Aaron Sanchez, JJ Goode, Michael Harlan Turkell
Atria Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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25 comments

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  • I just did a slight variation of this and it turned out great! It’s sitting in the fridge now. I’ll be using it with shrimp for a replacement of shrimp cocktail ��

  • Thank you so much for sharing this recipe super easy to make, I made it and it came out so good, that my hubby love it, best salsa ever, after trying your recipe we don’t Like ready made one ��������

  • When I get tomatoes that are overly juicy, I’ll line my salad spinner with cheese cloth, add the tomatoes and spin out the excess juice…works like a charm.

  • I thought that one jalapeno was all you were going to put in that and was thinking “boring”, but then you added the dried chilies. Yeah!

  • Followed the recipe but only used 1 tsp of salt instead of 2. It was a bit too spicy for my taste and I love spice. I made a second batch and cut back the Chiles from 10 to 4 and it was perfect. Thank you

  • Your salsa recipe seems real easy to make. I, however, believe that the combination of ingredients will make for an amazing taste. And yeah, I love spicy salsa, chiles, and any kind of hot food; therefore, I’m hoping for a home run with your salsa. Thank you very much Karen!��

  • I have tried this amazing salsa recipe and it is really amazing. Best salsa recipe i have tried so far. Here i have a special pineapple salsa recipe. Check out the recipe here: https://www.foodybud.com/pineapple-salsa-recipe-the-recipe-critic/

  • I am going to try your recipe. I’ve researched a few channels in search of the best salsa. I will try to make this recipe. Best of both worlds…Thank you for sharing!

  • Can you substitute these chiles with another type? Toasting outside is not practical for some of us. More real life substitutions please!

  • I neverr comment but i tried this today.. unfortunately i didn’t have cilantro or chiles de arbol but i substituted with the tiny circle chiles( i don’t know their proper name) but it was amazing with chips!! Thank you! I learned a new way

  • Hi Karen. Thanks for the great recipe. If you ever get your hands on fresh limes I think you’ll find the juice goes even better with the salsa than lemon. I also like to add a splash of wine vinegar

  • You gotta drain them over a strainer, and take all the juices and boil and reduce it, then add them back. Like 1/10th of the original amount of veggie juices

  • I am fortunate to be able to grow in my back yard in Hawaii all ingredients needed for your excellent recipe… turned out so ono! Mahalo nui

  • Let me talk to your manager,please. Lolol. I’m about to make this in cast iron on a fire from tomatoes,onions,and habaneros from my garden.

  • I really can’t wait to try it. My son Gabriel has Down syndrome and he LOVES trying chips and salsas but we haven’t been able to go out. I can’t wait to make this for him! Thank you! I’ll try to get a video
    Thanks
    Mum Lina

  • This looks really good but I can’t eat this in one day or even two days. How long does this keep in the fridge? I’m a college student so I really don’t want to waste food.

  • The recipe looks great. Just a comment that I had to constantly raise and lower the volume to hear what you were saying over the loud music.

  • If you are sensitive to spice or heat you can always take the seeds out of the peppers or even use less peppers. This salsa is spicy, but my kids love it this way, and would be upset if it wasn’t on the spicy side.

  • Looks like a great recipe. I’m going to subscribe. The music is way over modulated to the level of your voice which has me turning the volume up and down.

  • I tried this few months ago and still get compliments from my husband. Thank you for sharing your amazing recipe. Can you please tell me for how long can this be stored and still taste good?

  • I dont think this can be frozen:( is there a way to store this for later use? For how long max? Also if i needed to make this for 1 or 2 servings at most how would the ingredient count change?

  • I’ve never made salsa but I planted some jalapeños in my garden and needed something to use them in so I made your recipe and it was great, every ingredient came fresh from my yard and my family loved it ����

  • Looks good. I prefer a pico consistency but this is worth trying. I like using a couple other ingredients as well. Looks delicious

  • Lady, you are so cruel, here I’m watching your video, mouth watering and, I can make the salsa but I ain’t got chips….My God, I hate quarantine time. Looks sooooo good!!!

  • you are healing people with your remedies..the onion poultice helped me alot..try to make more videos on health remedies..god bless you and your family..