Sunday, May 3, 2015

Salsa Fresca

Makes 1-quart jar

Two 14-oz cans of fire-roasted organic diced tomatoes (salt-free if desired)
½ small organic sweet onion, chopped into quarters
2 cloves of garlic
1 jalapeno, seeded (leave a few seeds if you want it spicy!) OR 1 T. chili in adobo sauce (for a smoky spicy flavor!)
1 T agave, maple syrup, or date sugar
½ t salt (optional)
1 t cumin
medium handful of Cilantro - no big stems
juice from one lime

Put all ingredients in the blender EXCEPT the tomatoes. run on low until everything is chopped well. Then, add the tomatoes and PULSE a few times until the desired consistency is achieved. DO NOT blend.

2 comments:

  1. I am eager to try this now that all the garden tomatoes are used up. We love homemade salsas on our salads, potatoes, and to liven up our chili. Been perusing your site for an hour now! Your recipes all look amazing and you have done an excellent job with this blog. I teach Nutritarian classes (based on Dr. Fuhrman's Eat to Live), and having a blast helping people arrest and reverse disease through dietary and lifestyle changes. I will add your blog to my handouts, you will definitely inspire these awesome ladies. Thank you for all your hard work, I know what a labor of love this is!

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    Replies
    1. Thank you, Sherri! You will LOVE the Salsa Fresca. We make it weekly!

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