Homemade salsa is a great thing to have in the house when you are in to clean eating. With this yummy clean eating salsa recipe you can have your salsa with no additives, preservatives, or artificial ingredients.
In terms of heat, this is a medium salsa. The heat comes from the cumin, because there is quite a bit of cumin in it. If you want to turn it into a hot salsa recipe, add the jalepeno peppers which are listed as optional in the ingredients list.
When made as instructed, this is also a chunky salsa, but can easily be modified into a smooth or restaurant style salsa. If you want a smoother salsa, simply cut your veggies into very small pieces – or for restaurant style salsa run the salsa through a blender or food processor at the end.
I found that in following this recipe, the vinegar taste was a bit strong (I used apple cider vinegar), so I did add some sugar (coconut sugar to keep it clean and healthy), to taste.
I also did not get around to adding the jalepeno peppers, and it was a darn good thing because this was plenty hot for me, just with the cumin and pepper. I did add a dash of chili powder for additional flavor.
Maks 1.5 quarts
4 cups (2 lb) tomatoes, peeled, chopped and drained
1 1/4 cups onions, chopped
3/4 cups green peppers
1/2 cup jalapeno pepper, chopped – optional (remove seeds to cut down heat if desired)
3 garlic cloves, minced
1 teaspoons cumin
dash of chili powder (according to taste) for extra flavor
1 teaspoons pepper
1/4 cup canning salt
1/6 cup sugar (can be omitted, depending on the level of sweetness you prefer in your salsa)
1/6 cup vinegar (can mix apple cider vinegar with white vinegar, or use all white)
1/2 of a 15 ounce can tomato sauce
1/2 of a 12 ounce can tomato paste (may be omitted)
Mix all together ingredients and bring to a slow boil for 10 minutes. Cook longer if you like a thicker salsa, or if you will not be canning.
Canning: Seal in jars and cook in hot water bath for 10 minutes.
You can also mix in up to 1/2 green tomatoes.
Instead of canning, you can simply freeze in plastic containers or even freezer bags. If you are freezing as opposed to canning, omit all the canning salt. The salt is only needed if you are canning, and should not be used if freezing. Instead, use a dash of sea salt, to taste.
This salsa recipe is incredibly versatile and you can have a lot of fun with it by varying some of the ingredients. Try it different ways to find your favorite!
- substitute lime juice for the vinegar.
- Reduce both or either the amount of tomato paste or sauce
- not necessary to peel the tomatoes
- use 1/2 the amount of cumin
- roma or field tomatoes can be used
- add black beans and corn if desired
- mix apple cider vinegar with white vinegar, or use all white or all apple cider
- can also add Chili powder, Garlic powder, red pepper flakes
- can use the food processor for chopping
- eliminate the sugar or reduce to 1/2 – use coconut sugar to make it a clean eating recipe. If using home grown tomatoes they tend to be much sweeter than store bought, so you likely wont need the sugar
- add some parsley or cilantro (1/4 c)
- add extra garlic
- add a tsp of lime juice
- double th amount of onion
- freeze in bags instead of canning
How To Use Salsa in Clean Eating
- topping for chicken
- mix into egg whites and scramble, or cook omelet style
- mix into cooked brown rice
- stir into tuna
- top a baked potato
- add cucumbers and vegetable stock (and additional tomatoes if needed) and puree into gazpacho.
Clean Eating Slow-cooker beef fajitas
You need just four ingredients for this dish! In a slow cooker, combine flank steak, ground cumin, lime juice and this clean eating salsa salsa (I use a “medium” variety). Cook on low 8 to 10 hours, and then shred the meat and serve in tortillas. It’s simple, delicious, family-friendly food. –Diane Phillips, author of Slow Cooker: The Best Cookbook Ever
Puree 8 ounces mild salsa, a chopped tomato, 2 chopped scallions, 1 cup tomato juice, the juice of 1 lemon, salt, and pepper. Chill and top with cucumber, bell pepper, and cilantro.
Use Salsa to Spice Up Your Spinach
Salsa makes cooked greens tastier! I used to love creamed spinach, but now for a healthier side dish, I wash and chop spinach (or other greens), then wilt it in a large nonstick skillet with a few tablespoons of salsa. Top it off with a drizzle of olive oil. –Amy Sherman, author of Williams-Sonoma New Flavours for Appetizers
Clean Eating Salsa Sloppy Joes
I brown lean ground beef with onion and green bell pepper, then add brown sugar, Worcestershire sauce, and garlic powder. Instead of using tomato sauce or ketchup for the sauce, I stir in a jar of salsa and some tomato paste, and simmer. Serve on buns and top with cheese. The salsa boosts the flavor of these classic sandwiches.