|Energy||81 Cal (339 kJ)|
|Serving Size:||1/4 of recipe (117 g)|
|Servings Per Recipe:||4|
|Amount per serving|
|Calories from fat||4.5|
|Total Fat||0.5 g|
|Saturated Fat||0 g|
|Total Carbohydrates||18 g|
|Dietary Fiber||4 g|
Eärgon salsa is an easy-to-make, low sodium hot sauce that nicely complements fresh vegetables like broccoli, carrots, and celery. Easy variations using hotter peppers such as seranos and habaneros are given below.
Ingredients[edit | edit source]
- 4 fresh jalapeño peppers
- 4 tablespoons distilled white vinegar
- 4 tablespoons minced garlic
- 1 can (12 ounces) unsalted tomato paste
Procedure[edit | edit source]
- Slice peppers crosswise to form small rings, and put in a small container.
- Add garlic, vinegar, and tomato paste.
- Stir and serve.
Notes, tips, and variations[edit | edit source]
- 4 seranno peppers can be substituted for the 4 jalapeños for a spicier sauce.
- To try the habanero version, use 2 finely-chopped habanero peppers and increase tomato paste from 12 oz to 18 oz. Be careful.
- This recipe is easy to customize. Some options include adding spinach, cilantro, black pepper, and chopped onions.
- The peppers, vinegar, and garlic can be combined beforehand and stored in an airtight container in the fridge for several days.
- Can be easily stored in a closed container in refrigerator for a week or ten days.
Nutrition[edit | edit source]
This salsa is a good source of vitamins and minerals. One serving provides 42% of a day's recommended Vitamin C, 28% of Vitamin A, 18% of Vitamin E, 14% of pyridoxine, 13% of niacin and vitamin K. In terms of minerals, it provides 25% of a day's potassium, 17% of manganese, 16% of copper, and 14% of iron. Additionally, one serving also has 4 grams of both dietary fiber and protein.
Warnings[edit | edit source]
- Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers—the pain can be intense. Wash your hands thoroughly after handling.