I've been making homemade salsa since I learned how from a roommate in my early 20s. He had immigrated to the US from Mexico and had a little salsa garden in our courtyard for this very purpose. The fresh taste is totally different from any of the concoctions you will find at the supermarket!
•2 large cans of diced tomatoes, drained
•4 cups of diced fresh tomatoes, drained
•1/2 small red onion, chopped to preference
•1 large green bell pepper, chopped to preference
•1/4 cup fresh cilantro leaves
•juice from either on1 lemon or 2 limes
•4 cloves of garlic
•1-3 jalapeno peppers (to taste)
1.) Drain tomatoes in a colander in the sink while preparing the other items for the salsa. I reserve the tomato juice that drains off for soup stock or cooking rice
2.) In a food processor, place peeled garlic cloves, cilantro, jalepenos (leave in seeds for spicier salsa), and lemon or lime juice. Process until slightly chunky paste forms.
3.) In a large, non-metallic bowl, mix all ingredients well. Keep refrigerated.
I hope you enjoy it as much as we do!
Notes: Some people like the salsa better with a sprinkle of sea salt. The original version also included a splash of tequila, for a smoky depth. I use this salsa to top chicken breasts, any kind of taco, tostada or wrap, and on a fresh green salad. It's also delicious just as a healthy dip! I've been taking this to parties and giving jars as Christmas presents for years.
Nutritional Information (1/4 cup serving)
Calories 21.9 Fat: 0g Carbs: 4.4g Protein: 0.8g
This spicy condiment is a great addition to chili, fajitas or anything else you want to add some bite to!
•4 tbsp white vinegar
•1 tsp sucanat
•4 tbsp fresh cilantro leaves (optional)
1.)Remove the stem from peppers. (For a less spicy condiment remove seeds - I leave them in)
2.) Cut each pepper into 3 pieces and place in the bowl of the food processor.
3.) Add other ingredients and pulse until finely minced. It will be the consistency of pickle relish without the green gooey jelly stuff.
This makes a delicious spicy condiment. I love spicy food and the kids don't so this is one way I like to add some bite to my chili or tacos. I'm not an egg fan but I'm told its also really good on scrambled eggs. Serving size: 1 tablespoon Including sucanat and cilantro: 5.1 calories, 0g fat, 1g carbs, 0.2g protein Note: You could probably substitute agave nectar or honey for the sucanat - if you do, reduce the vinegar by an equal amount.
Nutrition Information: Serving size: 1 tablespoon
(Including sugar and cilantro)
5.1 calories, 0g fat, 1g carbs, 0.2g protein
6 whole wheat tortillas
1 lb. ground beef (or ground turkey or chicken_
1 can fat free refried beans
1/2 cup shredded cheddar cheese
can of tomato juice or V8
minced garlic, garlic powder, sea salt and chili powder to taste
1.) Brown ground meat with some minced garlic. When the meat is thoroughly cooked, season it with chili powder and sea salt. Meanwhile, preheat oven to 350*.
2.) Stir can of beans into the meat.
3.) In a sauce pan, heat V-8, adding 1/2 can of water, chili powder and garlic powder to make the enchilada sauce.
4.) Spray a cake pan with cooking spray. (I often use a disposable metal pan to save on some scrubbing time).
5.) Spread a little of the enchilada sauce on the bottom of the pan.
6.) Fill each tortilla with beef and bean mixture. Roll up tightly and put it in the pan, seam down. Fill the pan tightly with rolled enchiladas.
7.) Pour the remaining enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 30 minutes.
8.) Remove foil and top with cheese. Cook for 10 more minutes. Allow the enchiladas to sit for 10 minutes before serving.
Nutritional Information (per enchilada, made with beef)
Calories 451 Fat: 25.4 Carbs: 31.4 Protein: 25.8
There are never leftovers of this!!!