Homemade salsa is a great thing to have in the house when you are in to clean eating. Now you can have your salsa with no additives, preservatives, or artificial ingredients. In terms of heat, this is a medium salsa. Its also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces, or for restuarant style salsa run through a blender.
I found that in following this recipe, the vinegar taste was a bit strong (I used apple cider vinegar), so I did add some sugar (coconut sugar to keep it healthy), to taste. I also did not get around to adding the jalepeno peppers, and it was a darn good thing because this was plenty hot for me, just with the cumin and pepper. I did add a dash of chili powder for additional flavor.
Maks 1.5 quarts
4 cups (2 lb) tomatoes, peeled, chopped and drained
1 1/4 cups onions, chopped
3/4 cups green peppers
1/2 cup jalapeno pepper, chopped (remove seeds to cut down heat if desired)
3 garlic cloves, minced
1 teaspoons cumin
1 teaspoons pepper
1/4 cup canning salt
1/6 cup sugar (can be omitted)
1/6 cup vinegar (can mix apple cider vinegar with white vinegar, or use all white)
1/2 of a 15 ounce can tomato sauce
1/2 of a 12 ounce can tomato paste (may be omitted)
Mix all together and bring to a slow boil for 10 minutes. Cook longer if you like a thicker salsa, or if you will not be canning.
Canning: Seal in jars and cook in hot water bath for 10 minutes.
You can also mix in up to 1/2 green tomatoes.
- substitite lime juice for the vinegar.
- Reduce both or either the amount of tomato paste or sauce
- not necessary to peel the tomatoes
- use 1/2 the amount of cumin
- roma or field tomatoes can be used
- add black beans and corn if desired
- mix apple cider vinegar with white vinegar, or use all white or all apple cider
- can also add Chili powder, Garlic powder, red pepper flakes
- can use the food processor for chopping
- elimimate the sugar or reduce to 1/2 – use coconut sugar to make it a clean eating recipe. If using home grown tomatoes they tend to be much sweeter than store bought, so you likely wont need the sugar
- add some parsley or cilantro (1/4 c)
- add extra garlic
- add a tsp of lime juice
- double th amount of onion
- freeze in bags instead of canning
How To Use Salsa in Clean Eating
- topping for chicken
- mix into egg whites and scramble, or cook omelet style
- mix into cooked brown rice
- stir into tuna
- top a baked potato
- add cucumbers and vegetable stock (and additional tomatoes if needed) and puree into gazpacho.
Slow-cooker beef fajitas
You need just four ingredients for this dish! In a slow cooker, combine flank steak, ground cumin, lime juice and jarred salsa (I use a “medium” variety). Cook on low 8 to 10 hours, and then shred the meat and serve in tortillas. It’s simple, delicious, family-friendly food. –Diane Phillips, author of Slow Cooker: The Best Cookbook Ever
Puree 8 ounces mild salsa, a chopped tomato, 2 chopped scallions, 1 cup tomato juice, the juice of 1 lemon, salt, and pepper. Chill and top with cucumber, bell pepper, and cilantro.
Doctor Your Spinach
alsa makes cooked greens tastier! I used to love creamed spinach, but now for a healthier side dish, I wash and chop spinach (or other greens), then wilt it in a large nonstick skillet with a few tablespoons of salsa. Top it off with a drizzle of olive oil. –Amy Sherman, author of Williams-Sonoma New Flavours for Appetizers
I brown lean ground beef with onion and green bell pepper, then add brown sugar, Worcestershire sauce, and garlic powder. Instead of using tomato sauce or ketchup for the sauce, I stir in a jar of salsa and some tomato paste, and simmer. Serve on buns and top with cheese. The salsa boosts the flavor of these classic sandwiches.