Easy Restaurant Style Salsa — My Secret Recipe
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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.
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|from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet|
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|from Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours|