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Bringing It Home If you are buying salsa, choose one that’s low in sodium—less than 140 mg per serving. The salsas sold in the refrigerator case will have more fresh goodness and zing than those that are sold in jars on the shelves. The refrigerated salsas are usually uncooked—or less cooked—than what is sold in shelf-stable jars, and they may also have fewer preservatives. But salsa is even more wonderful when you make it yourself. Try adding diced jicama, oranges, pears, or berries! If refrigerated, fresh salsa lasts about a week. Livit Recipe
Kick It Up Salsa See Handling Jalapeños! on page 86. Remember to keep your hands away from your eyes! 3 medium fresh tomatoes, diced ½ red onion, diced 1 jalapeño pepper, with stems and seeds removed, finely diced (reserve trimmed pepper ribs) 1 serrano pepper, with stems and seeds removed, finely diced (reserve trimmed pepper ribs) 1 lime, juice only ½ cup chopped fresh cilantro Salt Pepper Oregano, optional Cumin, optional
• In a medium bowl, combine the tomatoes, onion, peppers, lime juice, and cilantro. Add salt and pepper to taste; add the oregano and cumin, if using. Taste. If the salsa isn’t hot enough, dice some of the reserved pepper ribs very finely (remember to put gloves back on) and add just a little at a time to the salsa. • Let the salsa sit in the refrigerator for at least an hour to allow the flavors to blend. • note Sometimes the flavor gets hotter as the salsa sits, so don’t go overboard with adding pepper right away. yield 32 servings (2 tablespoons each), or about 3 to 4 cups nutrition analysis per serving 3.6 calories, 0.8 g carbohydrate, 0.1 g protein, 0 g fat, 0.2 g dietary fiber
91 Scallions Benefits Scallions are also known as spring onions or green onions. Some scallions found in stores are young onions of the standard yellow or white cooking variety, harvested before they have had time to develop full round bulbs. There are also varieties that