Salsa Diet Recipes

by Heather Robinson
(Los Angeles, California, USA)

New Mexico Ceremonial Salsa

6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks

Put ingredients in blender and blend throughly. It may help to do the cherry tomatoes and tomatillas first to get a liquid consistency and then add in the other ingredients. Salt to taste.

This gets better in the fridge and will keep for 4-7 days.

Great with white corn chips or inside burritos or on tostados or just in a bowl of beans.

Shrimp Salsa

Your favorite jar salsa
Finely chopped red onions
Finely chopped bell peppers
Finely chopped celery (optional)
Lots of small cooked shrimp (soak in fresh lemon juice for about 1/2 hour before making salsa)

Mix last four ingredients together, and then stir in enough jar salsa to coat and hold it all together, serve with tortilla chips, cucumber rounds, tortilla strips, pita triangles, etc. You determine amount of each ingredient upon personal taste; this is wonderful to serve as an appetizer before a Mexican meal with company.

Kinda Homemade Salsa

A jar of your favorite salsa
1 avocado chopped
1/2 red onion finely chopped
1/2 can kidney beans
2-4 oz of cheddar or Monteray jack cheese cubed
1/2 bell pepper finely chopped

Mix all together and serve. This is a very hearty salsa, but note it does not keep well, so make only enough to be eaten at one sitting, although I never have any leftovers in our house and sometimes have to make two batches.

Similar to Chevy’s Salsa

1 cup water
2 can black beans rinsed
2 28-oz cans diced tomatoes
2 cans tomatoes with green chilies
1 bunch cilantro washed and chopped finely
4-6 tbs chopped garlic (or more to suit taste)
4-5 tbs liquid smoke (put enough in to give it a smoky flavor)
1 cup white corn
Salt and pepper to taste
1-2 tbs adobo seasonings
1-2 tsp cummin

Put all in a bowl and let sit and flavors meld! Awesome salsa! Enjoy!

Asparagus Salsa

Yield: 3 1/2 cups, 28 servings
(from the Michigan Asparagus Advisory Board)

1.25 lb fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tbs chopped fresh cilantro
3 tbs finely chopped jalapeno pepper
1 5.5-oz can tomato juice
1 tsp salt
1 tsp cider vinegar

Trim, wash and cut fresh Asparagus into 2-inch pieces. Steam about 5 minutes or until just crisp-tender. Quickly cool in ice water and drain. If using frozen Asparagus, partially thaw.

Chop Asparagus into small pieces, about 1/4 inch big. Combine all ingredients. Cover and chill thoroughly, about 3 hours before serving. Store in airtight container in refrigerator.

Nutrition Facts: Serving size 2 tablespoon, Calories 10,
Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g,
Sodium 112 mg

Sweet and Spicy Salsa

1 32-oz can tomatoes
1 4-oz can chopped green chili
1/2 cup green onion, diced
1/2 tsp crushed red pepper
1/8 tsp cayenne pepper
1 tsp cilantro (opt)
1/4 tsp salt
1 1/2 tbs lime juice
2 tbs vinegar
1/3 c sugar

Combine all ingredients in blender. Blend only until all ingredients are mixed.

Spicy Red Salsa

1 28-ounce can diced tomatoes with juice (I use fire roasted by Muir Glen If I don’t have fresh. During tomato season you can substitute 2 pounds fresh tomatoes, but this fresh salsa must be eaten within a day or two.)
4 large cloves garlic, finely minced
2 fresh green jalapeno peppers, stemmed and finely diced
(use one for a milder salsa)
1/2 medium onion, diced
1/4 cup coarsely chopped fresh cilantro (I like more)
3/4 tsp salt (I use Celtic )
2 tbs apple cider vinegar (I use Braggs)
1/4 tsp dried oregano

Mix all the ingredients together, including the juice from the tomatoes. I throw it all in the food processor. If using fresh tomatoes, you will need to increase the salt, to taste. Serve or refrigerate.

Simple Salsa

Juice of 1 lemon
1 avocado
2-3 ripe tomatoes
1 onion
Jalapeno (to taste)
Cilantro (to taste)

Combine first 2 ingredients and blend well, add chopped tomatoes and onion. Add remaining 2 ingredients if desired

Raw Salsa

Put ingredients in the order given into Vitamix or good blender:

1/2 to 1 c fresh cilantro, rinsed (I use about 1 cup)
1/2 medium purple (red) onion
3 large cloves garlic, peeled (or less, to taste)
Juice of 1 whole small lemon or lime
4 lg. Roma tomatoes, or 6 small, quartered
1-3 serrano chili peppers (depending how much heat you can take!. Add more lemon or lime juice if it gets too hot.)
1/2 tsp Celtic sea salt
1 tbs cold pressed extra virgin olive oil

Run on variable speed #5-6 on your Vitamix, or medium speed on any other blender, until ingredients are chopped to desired consistency. You can also make in a food processor. Do not over mix. Use anywhere you would a cooked salsa. Yum!

Salsa Fresca

8-10 Roma tomatoes, seeded, if you wish, and coarsely chopped
1 fresh jalapeno, seeded, unless you want it HOT
1 large, sweet onion finely chopped
1 tbs dry, or 4 tbs fresh cilantro
1 tsp cumin
Dash of salt
Cracked black pepper
2 Tbs lime juice
1 tbsp extra virgin olive oil

Combine tomatoes, jalapeno and onion in a bowl, sprinkle with salt and let set for 10 to 20 minutes; drain. Add rest of the ingredients. This is also excellent mixed with hot pasta for a main dish, or to cooled pasta for a cold pasta salad.

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Updated: January 28, 2014 — 12:42 pm

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