logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Full Schedule
g
g Low Carb Site

BellaOnline's Low Carb Editor

g

Garlic Salsa Recipe


Salsa is a delightful way to get fresh veggies into you in a flavorful, tasty way! Here's a delicious salsa recipe that features garlic and cumin.

1 can (16 oz) diced tomatoes or 3-4 plum tomatoes
8 cloves roasted garlic
1 small onion (about 1/3 to 1/2 cup diced)
Chili peppers to taste (I used 1 2-3" jalapeno for this much salsa)
1/4 tsp cumin
1/4 tsp salt
1/4 tsp lime juice
1 packet Splenda
1/2 tsp of parsley or chopped cilantro

First, you need to roast the garlic. You can certainly get heads of garlic and peel it, but you can also purchase pre-peeled garlic that comes in a refrigerated plastic bottle. Either one will work out fine.

To roast the garlic, take a square of aluminum foil and place in its center 1 TBSP olive oil. Add the garlic you plan to use and swish it around to coat it, then lightly salt it. Close up the foil into a pouch. Put this in a 400F oven for 30 minutes or so. The best thing is to do this ahead of time while cooking other things. For example you can have this on the side of your grill while making burgers.

Once the roasted garlic is ready, toss the tomatoes, roasted garlic, onion, and chili peppers in a blender to create a puree. For the pepper, much of the heat is in the seeds and the pulpy parts on the inside. Leave those in for a hotter salsa, or clean them out for a milder result.

Always be careful by cleaning your hands after handling the peppers.
The oils will be on your fingers, and will cause much pain if you rub your eye or some other sensitive location.

It's time to add in the seasonings. Mix in the cumin, salt, lime juice, Splenda, and parsley / cilantro while tasting so you can adjust amounts to taste.

If you like a chunkier salsa, you can hold out some of the tomatoes and onions from the blender and cut them to your preferred size to add in after the blending.

Salsa is a great thing to make up in quantity at the beginning of the week, during one of your grill sessions. You can keep it in a Tupperware container in the fridge and then enjoy it during the week whenever the mood strikes you!

low carb ebooks
Lisa Shea's Library of Low Carb Books
Add Garlic+Salsa+Recipe to Twitter Add Garlic+Salsa+Recipe to Facebook Add Garlic+Salsa+Recipe to MySpace Add Garlic+Salsa+Recipe to Del.icio.us Digg Garlic+Salsa+Recipe Add Garlic+Salsa+Recipe to Yahoo My Web Add Garlic+Salsa+Recipe to Google Bookmarks Add Garlic+Salsa+Recipe to Stumbleupon Add Garlic+Salsa+Recipe to Reddit



 



RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map




For FREE email updates, subscribe to the Low Carb Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
chat
Live Chat
email
Email Editor


Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

g


g features
Ants on a Log Recipe

Low Carb Books / Ebooks

Low Carb Cocktail Recipes

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor