I recieved this recipie from a true-blood Texan and modified it to be amazing!
1/2 jalepeno with seeds
1/4 t ground garlic
1 T fresh-ground black pepper
2 T fresh cilantro
3 - 15 oz cans of no-salt added diced tomatoes
Slice the jalepeno in half lengthwise and fry on the George Foreman Grill for a few minutes until seered. Thoroughly drain the tomatoes. Draining is essential for consistency. Blend all ingredents to a puree in a blender. The best flavor occurs if the salsa sits for 24 hours or is frozen. Do not eat with low-sodium tortilla chips as it will be very bland.
Low-sodium and lots of good vegitables!
Italian Gnocchi
2 weeks ago
No, in fact, we don't have an obsession with salsa in our family. Why do you ask?
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