Cookbook:Eärgon Salsa

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Eärgon Salsa
Eargon Salsa with Broccoli.jpg
Category Salsa recipes
Servings 4
Energy 81 Cal (339 kJ)
Time 5 minutes
Serving Size: 1/4 of recipe (117 g)
Servings Per Recipe: 4
Amount per serving
Calories 81
Calories from fat 4.5
Total Fat 0.5 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 84 mg
Total Carbohydrates 18 g
Dietary Fiber 4 g
Sugars 11 g
Protein 4 g
Vitamin A 28%
Vitamin C 42%
Calcium 3%
Iron 14%

Cookbook | Ingredients | Recipes | Vegan recipes | Sauce recipes

Eärgon Salsa is an easy-to-make low sodium hot sauce which complements fresh vegetables like broccoli, carrots, and celery very nicely. Easy variations using hotter peppers such as serannos and habaneros are given below.

Ingredients[edit | edit source]

  • 4 jalapeño peppers, raw
  • 4 tablespoon distilled white vinegar
  • 4 tablespoon minced garlic
  • 1 12-ounce can of unsalted, canned tomato paste

Procedure[edit | edit source]

  1. Slice peppers crosswise to form small rings, put in small container
  2. Add garlic
  3. Add vinegar
  4. Add tomato paste
  5. Stir
  6. Serve

Can be easily stored in a closed container in refrigerator for a week or ten days.

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 habanero peppers chopped finely and increase tomato paste from 12 oz to 18 oz. Be careful.
  • 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.

Nutrition[edit | edit source]

One 117 gram serving of the salsa has only 81 calories, total fat content of 0.5 g with no saturated fat or cholesterol. Also, distinguishing it from store-bought salsas, it contains 84 mg of sodium, less than 3% of the U.S. daily recommended allowance. An off-the-shelf brand might have 8% of a day's sodium in a 7-gram portion.

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]

Note: 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.

External links[edit | edit source]