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Saturday, April 5, 2014


Easy homemade recipe.  You can control the heat by adding more or less jalapeno.  Remember the seeds of the jalapeno are very spicy, and will quickly add a lot of heat to this salsa.  You can leave the seeds out, if you don't like your salsa to be too hot and spicy.

14.5 oz can diced tomatoes, OR fresh Roma tomatoes, chopped* (411 g)
1/jalapeno, chopped (I used the canned variety - keeps almost forever in the fridge in a sealed, airtight container)
1/medium onion, chopped
1/tsp cumin (2 mL)
1/tsp oregano (2 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)

In medium bowl combine canned tomatoes, jalapeno, onion, cumin, oregano, salt and black pepper.  Pour off excess liquid, if desired.

Helpful Hint:  *If using fresh tomatoes, blend first in food processor until finely chopped.

Yield:  11/cups (375 mL)
1 tbsp (15 mL) per serving
5.3 calories
0.2 g protein
0.1 g fat
0.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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