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Rosemary~ 06-11-2013 09:54 AM

Low carb salsa - homemade
 
Anyone have a recipe for easy low carb homemade salsa? I have one of those smaller bowl mini-choppeds. It came with my Ninja. I think it would be easy and I could lower the salt.

rosethorns 06-11-2013 12:44 PM

It's so easy to make up a salsa recipe. Think of what you like together.

Here are a few from our canning thread.
I just put up 30 pints. This one is for DH. I make mine with just peach.

Pineapple , peach, tomato salsa

15 large tomatos ( chopped )
1 cup onion chopped ( I use valdalia)
1 cup green chiles ( fresh or canned )
1/2 c. jalapenos ( DH no hot)
3 fresh peaches chopped
1/2 c. fresh pineapple chopped
3 T. tomato paste ( to soak up juice )

Now this is when I put in fridge for everything to marry and can the next day.

Put everything in a large pot and cook to your taste. Then fill sterlize jars and process, pints for 15 mins.

I make one for me that is hotter and lower carbed.

Have fun.
This is Barbo's salsa recipe.
Homemade Canned Salsa

--------------------------------------------------------------------------------

Diane,
Your vegetables are gorgeous. Yes we have a rag tag band of things
outside. The eggplants are gorgeous. The tomatoes, well not so much.
This is a recipe from a very good friend of mine who lives in Kamloops,
Canada. Her recipe for salsa is the one I like the best for canning.
I'm sure that she won't mind my sharing it with you all.

TNT Carol's Picante {Salsa} Sauce-Appetizer

5 pounds fresh Plum tomatoes -- about 15 large**** (any kind)

1 can chili peppers -- mild, green (Ortega)

3 jalapeno peppers -- or to taste*

1 1/2 cups Spanish onions -- chopped

1 1/2 cups green bell pepper -- chopped 1 cup red bell pepper -- chopped

3 cloves garlic -- chopped

5 1/2 ounces tomato paste

1 cup white vinegar

3 Tablespoons Sugar

1 Tablespoon coarse salt -- pickling

2 teaspoons paprika

3 Tablespoons cilantro -- finely chopped

*I use dried red pepper flakes, & to your own ‘hotness’.
**Add after the first hour of cooking.
***Regular ripe tomatoes can be used but the thickness of the sauce is better with the plum tomatoes.

-Wash, blanch, peel, seed and coarsely chop the tomatoes, place them in a" large" stainless steel or enamel pot
-Add the undrained, mild green chilies to the tomatoes.
-Pierce the hot chilies with a toothpick & add to the pot{or use red pepper flakes} (jalapenos on toothpicks works wonders)
-Add the remaining ingredients, EXCEPT THE CILANTRO; mix well.
-Place over medium heat, bring to a boil, stirring occasionally. Simmer uncovered for 1 hour.
-Now add the cilantro & continue cooking for an additional 15 to 30 minutes or until the thickness you like.
-Stir quite often to prevent scorching.
-Taste for desired 'hotness' then remove the whole chilies.
-Prepare & sterilize 5 pint jars & snap lids.{this procedure MUST be followed for safety reasons}
-Spoon the salsa into the hot jars, place the snap lid on top, then lightly turn on the screw band just until finger-tip tight.
-Place the filled jars into a water-bath canner filled with HOT water making sure water covers the tops of the jars.
-Cover canner & bring to a boil over high heat.
-Once the water is boiling set the timer for 20 minutes.
-Carefully remove jars from canner & place on a dry kitchen towel to cool, let sit for 24 hours.
-After 24 hours check the seal; label & store in a cool dry place.


Hoping somebody else will put some up.


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