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Easy Roasted Chili Salsa [Vegan] [Low Carb] [Low Fat]

Posted Aug 12 2008 4:21pm
These past few months, Jon and I have been quite busy. From plodding through our degree programs and planning our wedding, finding a time to sit down, relax, and write to you has been a blessing seldom received. Rest assured, we've still been cooking and have plenty recipes stored away! Lately, we've focused on the often-requested, though rarely shared, weekend meals to last the week. Recipes for roasted-quinoa porridge, David 's coconut guacamole, roasted tomato hummus, and cinnamon flax butter adorn our more recent list of recipes yet-to-be-posted. The Omega-3 packed cinnamon flax butter was delicious on our Sunrise Cinnamon Raisin Biscuits . We traded a batch of our roasted tomato hummus for two of Pete 's Kombucha SCOBY's, for which Pete said:

That was very likely the best hummus I've ever tasted. I had to control myself to not eat the entire tub...
With those SCOBY's, we started brewing our own kombucha . [My addiction was becoming a tad too expensive .. :) ]



One thing is certain - when pressed for time, the Vita-Mix is perfect! Jon *promised* to buy us a new one when our warranty runs up, but if you're interested now, be sure to check out the new Vita-Mix-5200 with free shipping using the coupon code: 06-002697 . It's pricey for a "blender", but we use it on a daily basis. In fact, we've already used it three times today! For instance, our Roasted Chili Salsa:









2 sun-dried tomatoes, chopped

1 jalapeño, roasted

1 small, fresh habanero

1 lb. fresh, roasted organic tomatoes OR 1 28 oz can fire roasted whole tomatoes with juice

5 cloves garlic

3-4 whole green chilies OR 1 can (drained)

1 t. organic raw apple cider vinegar

handful fresh cilantro

sea salt and pepper to taste

2 T. organic tomato paste

1/2 fresh lime

dash turmeric

dash dried red pepper flakes

dash dried parsley

pinch fresh whole cumin







Add all of the ingredients to the Vitamix or your blender. If you do not have any roasted peppers on hand, you can use fresh (or canned) ones, but those will be more pungent than roasted peppers. The roasting process changes some of the spicy heat to a smoky flavor as the pepper skins start to brown and convert to simpler sugars. Try to use fresh (then grill/roast your own) peppers rather than canned, since the water-soluble vitamin C in the peppers is lost in the canning process (especially if you drain your canned veggies!). Remember that old adage "fresh is better than frozen is better than canned?" Well, maybe it didn't quite go like that, but you get the idea.



As for the "instructions," just throw everything in your blender and whirl! I turned the Vitamix from low (1) to speed 10 in three 4-5 second intervals so that I could have chunky salsa. If you like your's more fluid, by all means, blend on.



Serve chilled. This is a great way to get fresh, raw vegetables in your diet . I've heard estimates that somewhere between half to 1/3 of your diet should come from raw food, but I think you should maximize whatever your body can handle. Raw food retains the vitamins, minerals, and especially enzymes which are destroyed by cooking. Personally, I eat salsa with a spoon, but even if you're just a chip and dip person, salsa is a great fat free condiment to replace soybean-oil mayo and commercial pasteurized dairy products (sour cream , cream cheese dip, etc). In case you're wondering, the high temperatures of pasteurization kill the bad bacteria alongside the good probiotics, so you're missing out on the healthy good bacteria. It's throwing out the baby with the bathwater, in my opinion. If you eat commercial dairy products (or pasteurized orange and other citrus juices), look for "live cultures" where at least some of the probiotics are added back to the food.



Oh, and remember that fat free isn't all its cracked up to be. Salsa is a great, healthy and raw low calorie food/condiment, but you shouldn't shun the fresh guacamole or extra virgin olive oil. Your body must have healthy fats in order to survive and repair itself, so remember to keep a balance! This goes great with some sundried tomato blue corn crips , flax crisps (coming soon), or good old fashioned cut up veggies. I also have a standing side of salsa with any fish or protein since it balances the flavors nicely. Hey, for about 3 minutes of your time, a blender, and a few produce ingredients, you can make your own specialty organic salsa. I don't know about you, but I certainly enjoy fun money savers like this! Most organic salsas are over $4/lb - this quick recipe makes about 7 c. (~3.5 lbs) .







Yield: 7 c. salsa



Like this uber easy recipe? Check out my other Vitamix timer-saver recipes . And don't forget the guacamole, especially since avocados are in season!



Great gluten free blogger guac recipes (sorry if I missed yours, this is just the most recent batch):

Zesty Guacamole @ Gluten Free for Good

Joey's Kicked Up Rockin' Guac @ Karina's Kitchen (Gluten Free Goddess)



Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes

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