Classic Homemade Salsa
Salsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds. Salsa was introduced the old world when Conquistadors returned home to Spain after discovering Mexico in 1519.
PREPARATION 1 hour – makes 8 servings
EQUIPMENT: Cutlery Prep Set, 8-Qt. with Pasta/Steamer,
- 1-pound plum tomatoes, peeled, seeded, chopped (see below)
- 1 Spanish onion, minced fine
- 1 tablespoon lime juice, fresh squeezed
- 2 tablespoons fresh cilantro, chopped (chopped)
- 1 jalapeno chili, seeded and minced
To peel and seed the tomatoes. Using a Paring Knife, score each tomato with an X across the stem and place in the Steamer/Pasta Culinary Basket. Place it in the 8-Qt. Stockpot which you have prefilled halfway with filtered or purified water. Bring the water to a boil over medium heat 375ᵒF.
When the skin of the tomatoes begins to peel remove the Pasta/Steamer basket and place it in the sink. Cover the tomatoes with ice cubes. The melting ice will stop the cooking process.
Skin the tomatoes with a Paring knife, starting at the X pull the skin off. Cut tomatoes in half and scoop out the seeds with a teaspoon. Dice and place in a mixing bowl. Plum tomatoes peeled and seeded can be used in a variety of tomato-based recipes.
In the mixing bowl, toss together the tomatoes, onion, lime juice, cilantro, and jalapeno. Let salsa stand for about 30 minutes. Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16.
THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.
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