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You’ve probably heard a lot about living a vegan lifestyle. Maybe you even have a few friends who are vegan and wonder how they look so healthy all the time. Fact is many people who are hesitant to make a complete lifestyle change will often flirt with the idea of a vegan weight loss diet. [...]
Jul 272010
Do you have a yummy salsa (vegan) recipe using 10 ingredients or less that you can share? Thanks!? http://lowfatveganrecipes.com/do-you-hav… #vegan
RT @vegancook101: Do you have a yummy salsa (vegan) recipe using 10 ingredients or less that you can share? Thanks!? http://bit.ly/98mdF …
@vegancook101 Gotta admit, even though I’ve written 2 cookbooks I am STILL working on the perfect salsa recipe! If u find one, I want in!
@vegancook101 My fave is from a local, fam-owned Mex restaurant. I think their secret is ground up roasted chile de arbol. And lime.
@vegancook101 i dice tomatoes, avocados, onions, jalapeños with fresh lemon juice, crushed garlic, salt & pepper. Simple & yummy :]
Well, I hope I can compete with all of the cut and pastes.
This is my own recipe. If you like salsa like you’d get in a restaurant, you’ll like this one:
Put everything in a food processor and give it a whirl.
29 Oz. can of tomato sauce (I use Hunt’s)
1/2 of a medium onion
3 jalapenos
2 banana peppers
1 cayenne pepper
1/2 of a medium red bell pepper (no seeds)
2-3 cloves of garlic
3/4 tablespoon of lemon juice
1/2 teaspoon salt
Handful of fresh cilantro
This salsa is one of the few that freeze well too.
MANGO SALSA
12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce
MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary’s or Caesar.
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PAPAYA SALSA
4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice
Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.
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PEACH SALSA
3 firm peaches (about 1 lb.) – 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) – (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
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SALSA GUACAMOLE
Guests will rave about this combination of fire roasted salsa and guacamole — you’ll make it again and again!
Salsa:
1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
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GUACAMOLE
1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.
Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
Serve any of the above with a variety of chips.
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.
This is great salsa
very spicy
Salsa
This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that’s great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.
Scaled to 16
Original recipe yield: 96.
Prep Time:
30 Minutes
Cook Time:
20 Minutes
Ready In:
50 Minutes
Servings: 16
INGREDIENTS:
·1 pound roma (plum) tomatoes
·1/2 ounce roma (plum) tomatoes, chopped
·1 teaspoon garlic powder
·2 teaspoons lemon juice
·3/4 teaspoon salt
·1/2 teaspoon ground cayenne pepper
·1/4 teaspoon ground cumin
·1/8 red onion, chopped
·1/8 white onion, chopped
·1/8 yellow onion, chopped
·2-1/2 ounces jalapeno peppers, chopped
·1/8 bunch fresh cilantro, chopped
DIRECTIONS:
1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
Servings Per Recipe: 16
Amount Per Serving
Calories: 10
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 112mg
Total Carbs: 2.2g
Dietary Fiber: 0.6g
Protein: 0.4g
Hope you enjoy!!