Simple Garden Salsa {Vegan, Whole Food}

Have you gone OILY yet? Learn how to save 24% on healthy life-changing essential oils HERE!

Easy Garden Salsa pre-blend

Our family loves salsa (yes, even our 2 and 3-year-olds). The kids are also crazy about tomatoes. But somehow once the tomatoes ripen and go in the crisper drawer, I very often forget about them. So, while we have a pretty good cooked Salsa Recipe that we like, I’ve been looking for a great, simple, raw salsa recipe that I can throw together quickly when I discover tomatoes in the back of that crisper drawer. I think I finally found a great one on Pinterest. It takes about 5 minutes to make and I almost always have all the ingredients on-hand. I used fresh tomatoes, of course, since that was the whole reason I was looking for the recipe, but the original uses canned. I think using canned tomatoes will be great in the Winter when I’m not getting yummy tomatoes in my CSA box.

***Don’t forget to check out my KitchenAid Stand Mixer Attachments Giveaway. KitchenAid is graciously giving away a set of attachments (Grain Mill and Pasta Press) to one of my lucky readers! Wahoo!***

Simple Garden Salsa

Adapted from Quick and Easy Salsa Recipe.

Ingredients

  • 4 medium tomatoes, quartered

    Easy Garden Salsa, blended

  • 7 ounce can diced green chiles
  • 1/2 medium red onion, roughly chopped
  • 2 cloves garlic, peeled and smashed
  • 1 jalapeno, seeded or not (determines spiciness)
  • 1 teaspoon honey (or maple syrup or agave for vegan)
  • 1 teaspoon taco seasoning
  • small to medium size handful of cilantro, washed
  • juice of 1 lime

Directions

Place all ingredients in food processor or blender. Process for about 30 seconds and serve. 
Yield: about 3 cups
Recipe Source: VeggieConverter.com

Easy Garden Salsa, canned in 6 half-pint jars (can be frozen)

Pulut Hitam Black Sticky Rice

Ingredients

  • 1 cup pulut hitam (black glutinous rice)
  • 8 cups boiling water (or hot water)
  • 2/3 cup honey (more or less, to taste)
  • 15 ounces coconut milk

Method

Place all ingredients, except coconut milk, in CrockPot. Cook on LOW for 3 hours. Serve with a few tablespoons of coconut milk on top of each serving.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://veggieconverter.com/simple-garden-salsa-vegan-whole-food/

The Results

Holy cow, delicious! So incredibly easy, too! Yum. I highly recommend this recipe.

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

Due to spam, I've decided to close comments on posts older than 14 days. However, I'd love for you to address any questions by joining my Facebook Group: Essential Oil Mamas!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I'm an affiliate with Amazon.com. If you use Amazon and would like to help me earn a little money to enable me to keep providing you excellent content, click this link for my favorite Julienne Peeler. You do not have to buy the item, but I'll receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!

Comments

  1. Katrina says

    Tomatoes actually keep much better on the counter. They get mealy in the fridge. I love making fresh salsa. I do use rotel cannoned tomatoes with lime and cilantro to make salsa in the off seasons.

    • says

      That's so true. I keep mine on the counter or windowsill, if not quite ripe, until i get scared that they're going to go bad, then they go in the crisper and get lost until I make salsa!