Yield: 4 Servings
|4 tablespoons||Dried minced onions|
|1 teaspoon||Oregano powder|
|1 teaspoon||Cumin powder|
|1 teaspoon||Garlic powder|
|16 ounces||(500 ml) tomato juice|
|1 tablespoon||Cilantro (optional); or more|
|Hot sauce or peppers to taste|
From: "Dr. Neal Pinckney" <heart@...> Date: Thu, 25 Jul 1996 10:05:19 -1000 (HST) (featured in the Healthy Heart Handbook) <T> In a pint jar, add dry ingredients, then fill with tomato juice. Put on lid and shake vigorously. Open and add more tomato juice to fill.
Refrigerate at least four hours. Can be used as salsa, picante sauce, enchilada or taco sauce.
The dehydrated onions absorb the water in the tomato juice and make this a thick, spoonable salsa. I use half regular and half no-sodium-added tomato juice to keep the salt level down. For those who prefer a more traditional salsa, chopped hot peppers can be added. For variety, add green onions/chives, chopped bell peppers, celery, or any diced vegetables. Keeps about ten days.
fatfree digest V96 #205
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .