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Salsa: Hot Salsa

Source of Recipe

althea


List of Ingredients

14-1/2 oz no salt added canned tomatoes, drained
3 jalapeno peppers, remove stems (see note)
1/2 green or red bell pepper, chopped by hand
1/2 cup Vidalia onion, chopped by hand
3 cloves garlic, minced
pinch of oregano
1/4 cup chopped cilantro, optional
1/2 tsp crushed red pepper
1/4 tsp cumin
1/2 tsp Splenda
small splash of garlic red wine vinegar
squirt of lime juice
1/2 tsp rice flour, optional (for thickening)


Recipe

Combine drained tomatoes, jalapenos, vinegar, spices, and garlic in food processor. Whirl in processor to desired chunkiness. Put in saucepan. Add remaining ingredients except rice flour and lime juice. Simmer gently for 45 minutes. Mix lime juice and rice flour into a paste. Remove salsa from heat, mix in rice flour mixture. Place back on slow simmer for five minutes or until salsa thickens slightly. Let cool and refrigerate at least one hour before using.

Notes: Use only 1 jalapeno pepper for a milder salsa. For a very hot salsa, substitute 1 habanero pepper for the jalapeno peppers.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-B-C-D-E

This Recipe Contains: Free foods