Basic Salsa (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 27.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 53.8 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.9 g
- Protein: 0.7 g
View full nutritional breakdown of Basic Salsa (Vegan) calories by ingredient
Introduction
Growing up, salsa was one of my two main food groups (tortilla chips being the other!). I like to make my own; it's really basic, takes about 20 minutes, and is delicious when it's still warm from cooking. Growing up, salsa was one of my two main food groups (tortilla chips being the other!). I like to make my own; it's really basic, takes about 20 minutes, and is delicious when it's still warm from cooking.Number of Servings: 16
Ingredients
-
8 tomatoes (I use Roma)
1 bunch cilantro
2 limes
2 small onions (white or yellow)
3 cloves garlic
1 pepper (I prefer habanero, but jalapeno works for less spice)
1 tbsp olive oil
1/4 tsp sea salt
1/2 c vegetable broth
Tips
I use a Vita-Mix blender and as such can blend my salsa right off the stove. If you use a conventional blender please exercise caution in blending hot liquid.
Directions
1. Heat the oil in a large pot over medium heat.
2. Peel the onions, cut in half, and slice into thin strips. Peel and chop garlic. Add both to pot.
3. While onions and garlic are sauteing, rough chop tomatoes. Set aside.
4. Chop pepper into small chunks; add to onions and garlic. Let mixture saute until onions begin to brown -- they should look a little burnt.
5. Add tomatoes, vegetable broth, and salt. Cover and simmer for 10-15 minutes. While this is working, juice limes into a small bowl and rough chop cilantro.
6. Remove from heat. Pour into blender, add lime juice and cilantro, and puree. Serve warm or refrigerate (once cooled). I would keep for 5-7 days, but I usually eat mine in the first couple of days!
Serving Size: Makes 1 quart of salsa (16-1/4 c servings)
Number of Servings: 16
Recipe submitted by SparkPeople user TESSALIT.
2. Peel the onions, cut in half, and slice into thin strips. Peel and chop garlic. Add both to pot.
3. While onions and garlic are sauteing, rough chop tomatoes. Set aside.
4. Chop pepper into small chunks; add to onions and garlic. Let mixture saute until onions begin to brown -- they should look a little burnt.
5. Add tomatoes, vegetable broth, and salt. Cover and simmer for 10-15 minutes. While this is working, juice limes into a small bowl and rough chop cilantro.
6. Remove from heat. Pour into blender, add lime juice and cilantro, and puree. Serve warm or refrigerate (once cooled). I would keep for 5-7 days, but I usually eat mine in the first couple of days!
Serving Size: Makes 1 quart of salsa (16-1/4 c servings)
Number of Servings: 16
Recipe submitted by SparkPeople user TESSALIT.