Low fat vegan dishes.
"The fat you eat is the fat you wear". - John McDougall, MD
Tuesday, May 26, 2009
Bryanna's Homemade Tomato Salsa
This is the excellent tomato salsa recipe I have made over and over again. The credit for this recipe goes to Bryanna Clark Grogan who posted it on the Vegsource New Veggies board a few years ago. Since I found this recipe on a public forum and I am giving credit to Bryanna, I think it's OK for me to post it here. I have received a lot of compliments and requests for this receipe from friends.
8 garlic cloves 1 large onion 1 large green pepper, seeded 1/4 cup drained pickled jalapeño peppers OR 2 or 3 fresh seeded hot green chilies OR use 1 Tbsp pureed canned chile chipotles 2 (28 oz) cans diced tomatoes, very well drained OPTIONAL: 1/4 cup tomato paste 2 Tbsp lemon juice or red wine vinegar 1 - 2 tsp salt 1 tsp dried oregano (or 1 Tbsp fresh) OPTIONAL: 1/4 cup chopped fresh cilantro or Italian parsley 1 tsp dried red chile flakes (if you like it really hot--but remember that this salsa gets hotter as time goes on)
If you have a food processor, pulse the garlic cloves, then add the onion and green pepper, cut in chunks, and the jalapeños and pulse until minced. Add the drained tomatoes and the remaining ingredients and pulse until well mixed.
If you don't have a food processor, then you'll have to chop everything fine by hand.
Keep in tightly closed jars in the refrigerator. It will keep refrigerated for several weeks. Some clear liquid will rise to the top. Pour it off or stir it in, depending on the consistency you like.