A blog dedicated to testing the recipes from "1000 Vegan Recipes" by Robin Robertson, but with a twist. My personal challenge is to make the recipes with no added oil, and using only whole grains.
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Tuesday, November 20, 2012
Fresh Tomato Salsa
"Fresh Tomato Salsa" (page 567) is so easy to
make, and perfect for those who prefer chunky salsa over blended styles. This
salsa is a flavorful combination of Roma tomatoes, hot chili, red onion, fresh
garlic, cilantro, lime juice and salt. I left the salt out as the bold flavors stood
on their own. Not one change was necessary to keep this within the McDougall
guidelines. This is great for Mexican meals, baked potatoes, dipping crackers,
chips, or tortillas into, on steamed vegetables, in soups, just about anywhere
you crave these flavors. Make it as spicy or mild as you like by controlling
the amount of chili you add. I used one serrano, and it was the right amount of
heat for our tastes.
"Fresh Tomato Salsa" (page 567) is so easy to
make, and perfect for those who prefer chunky salsa over blended styles. This
salsa is a flavorful combination of Roma tomatoes, hot chili, red onion, fresh
garlic, cilantro, lime juice and salt. I left the salt out as the bold flavors stood
on their own. Not one change was necessary to keep this within the McDougall
guidelines. This is great for Mexican meals, baked potatoes, dipping crackers,
chips, or tortillas into, on steamed vegetables, in soups, just about anywhere
you crave these flavors. Make it as spicy or mild as you like by controlling
the amount of chili you add. I used one serrano, and it was the right amount of
heat for our tastes.
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