Home Made Salsa



  • Store-bought salsa tends to be healthier than pasta sauce because it doesn’t contain oil.  (Typically a third of the calories from store-bought pasta sauce are from oil).
  • Most store-bought salsa does not seem suitable to me as an accompaniment for rice and beans, or potatoes, because it usually comes in the wrong consistency, IMO.  
  • You might find store-bought salsa that is basically just cut-up onions, tomatoes bell peppers, lime & herbs.  That’s the kind you want; they’re at Whole Foods & Moms Organic Market (but with extra salt).
  • So you’ll probably have to make this yourself; it takes a fair amount of chopping, and you can’t really freeze it, but very useful and versatile.   If you have this around you can throw it on rice and beans, or potatoes, for a delicious meal.  Or use it in an ingredient in a “hearty salad.”
  • The lime zest is great in this.  The right kind of zester makes it easy.  If you zest too deeply it will be bitter.

INGREDIENTS:     (quantities are not exact)

  • About 1.5 lb tomatoes, diced & drained (in a strainer) (about 4 -5 medium tomatoes), about 4 cups before being drained
  • ½ cup bell pepper, diced
  • 1 cup sweet or purple onion, diced
  • 1 teasp cumin
  • ½ teasp salt    (optional)
  • zest of 1 lime
  • 1 TBSP fresh lime juice = juice of one lime
  • ground black pepper to taste
  • bunch cilantro or parsley, if cilantro isn't available (or if you don't like it).  


Let the diced tomatoes sit in a strainer and occasionally press them with a large spoon to squeeze out the liquid
            (reserve the liquid to drink later as tomato juice)

Mix with other ingredients


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published this page in Quick Recipes 2015-01-10 13:19:33 -0500