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Someone recently asked me to post my salsa recipe, and I thought I had (I

guess I dreamed I did it), but in checking my sent items, I found I hadn't.

I apologize for not sending it in sooner.

Bonnie Sue

CILANTRO LOVER'S SALSA

1 28-oz. can Muir Glen organic whole peeled tomatoes (or 5 fresh, blanched

and

peeled), liquid drained off

1/4 big yellow onion

2 cloves garlic

1 Serrano pepper (or half of one, for those who do not like it spicy)

dash salt, and oregano

1-2 Tbsp. whey

dash lemon or lime juice

1 bunch cilantro

Blend all but cilantro until liquefied, then add the cilantro and blend

just enough to break it up. Proceed with fermentation according to the

Salsa recipe on p.103 of NT. This is a very smoothly blended salsa, instead

of a watery one with chunks of vegetables, so do not add water to it.

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  • 9 years later...

My vote is for some tortilla soup. Make and freeze if you have to.

>

> Does anyone have a good and easy salsa recipe to share? I have too many

tomatoes and no time for canning at the moment. Other suggestions are welcome

too....

>

> Thanks,

> Sandy

>

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Another suggestion is tomatoes and celery and ice seem to make a delicious

simple V8 recipe. Add a bit of sea salt or vegetable soup bouillion and a bit

of lemon juice for flavor.

>

> Does anyone have a good and easy salsa recipe to share? I have too many

tomatoes and no time for canning at the moment. Other suggestions are welcome

too....

>

> Thanks,

> Sandy

>

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If you go to the salsa recipe on my website there is a link to another website with over 1,000 salsa recipes!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<:)))><

On Aug 21, 2011, at 9:37 AM, Sandy Arens wrote:

Does anyone have a good and easy salsa recipe to share? I have too many tomatoes and no time for canning at the moment. Other suggestions are welcome too....

Thanks,

Sandy

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From the archives. (Original posted by Lea Ann)

This was a big hit at the Miami Food and Wine Festival:

Pineapple Salsa:

5-6 Campari Tomatoes (coarsely chopped - cutting each Campari

in quarters is plenty)

1/2 sweet white onion coarsely chopped

Sea Salt to taste (start with a tsp and work up if necessary)

Cilantro to taste (I used 6-7 stems of it) coarsely chopped

1/2 peeled lime (used lemon at the festival, but I like the

lime taste better in a salsa - use either one)

half of a 1 inch slice of a whole pineapple (coarsely chopped)

I ran this on variable 5-6 until ready (this part is hard to

explain - it doesn't take long!). It should end up with texture -

the tomatoes add "watery-ness", but the flavor is awesome.

I didn't have the Blend It Up spice at the show, but like to

add 1 tsp. of Blend It Up spice to this salsa at home.

www.BlendItUp.com

discount code 15244 for anyone who wants to add it to this salsa

or who wants their Tortilla Soup to taste like mine at a show :-)

Substitute Mango for the Pineapple and this becomes Mango

Salsa!

Leave out the fruit and it is my basic salsa recipe.

Add black beans and corn for a different twist.

You get the idea :-)

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