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Saturday, October 9, 2010

Fresh Salsa

Salsa is one of our favorite snacks.  We not only like to eat it with tortilla chips, but also on rice, Bulgar wheat, or on nachos, enchiladas, etc.  This recipe is adapted from Liana Frisbie's mom's recipe.

Not only are tomatoes a good source of Vitamin C and A, but tudies show that eating tomatoes lower the risk of cancer.  The secret may lie in lycopene, the chemical that gives tomatoes it's red color.  Processed tomatoes (i.e. canned tomatoes, tomato sauce, ketchup, etc) contain even more lycopene because cooking breaks down cell walls, releasing and concentrating carotenoids.  Eating tomatoes with a small amount of fat enables lycopene to be better absorbed by the body. (I often make guacamole and serve with the salsa, this would fulfill that requirement. Cilantro is a blood purifier, and has the ability to bind and excrete toxic heavy metals with efficiency and without unwanted side effects.  

Fresh Salsa

16 organic Roma tomatoes, chopped small
2 bundles of thin organic green onions (larger ones are usually bitter) sliced thin
2 med. or large Organic white Spanish onions, chopped small
2 bunches of fresh organic cilantro, chopped fine
3 organic lemons, squeezed, with juice set aside
8-10 slices canned hot nacho jalapenos (or can use equivalent amount of fresh) or to taste.
Fine ground Celtic Sea salt to taste
1/8th of a cup jalapeno juice, optional

Put lemon juice, jalapeno juice and sliced jalapenos in blender and blend well.

Mix all ingredients together, and enjoy right away if desired.

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