FOOD
R Who would have thought you can make a freshtasting salsa similar to what you would find in a Mexican restaurant that’s made out of canned tomatoes and other pantry ingredients? It’s hard to tell that you used reconstituted lime juice out of a bottle rather than fresh-picked.■
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RESTAURANT-STYLE
Salsa
I N G R E D I E N T S
D I R E C T I O N S
1 28-ounce can of whole or chopped tomatoes 2 tablespoons dried onion, chopped 2 teaspoons dried garlic, chopped 1 tablespoon dried cilantro 2 teaspoon lime juice (reconstituted) 1 teaspoon salt 1 teaspoon sugar (optional) ½ teaspoon ground cumin ½ teaspoon dried chili powder
Rehydrate the dried chopped onion and dried chopped garlic by adding 3 tablespoons of water and letting the mixture sit in a small bowl for about 15 minutes. Drain. Add all ingredients to a food processor and blend to desired thickness. Taste and correct your seasonings. Add more lime juice if desired. Store covered in an airtight container in your refrigerator. Serve it on eggs, taco salads, burritos, or simply dip with corn chips.
T I P Want some heat? Feel free to spice up this mild version with dried ground jalapeno or other red pepper of your choice.
Salsa varieties Salsa is the perfect condiment for using canned produce and dry beans to create new varieties. Try canned or jarred peaches, pineapple or mangoes, or add corn, black beans or black-eyed peas.
S E R V I N G S About 30 ounces
JUNE 2020 | OREGON HEALTHY LIVING
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