One of my experiments yesterday was a salsa juice. With Cinco de Mayo coming up, I want to be prepared!
Of course, I started by looking at proper salsa recipes. Turns out, a lot of salsa is made with cooked tomatoes. Something I should have known (duh! obviously if it’s sold in a far it’s cooked!) but for some reason did not. So, I altered my search for “fresh” salsa recipes. First I tried to just juice a whole recipe. Not such a great plan. Water content matters…
But I ended up with a pretty decent juice that is very salsa like in flavor.
Salsa Juice:
makes 2 – 16oz servings
Juice together
- 24 oz Tomatoes (I used the ones on the vine, because they were on sale)
- 1/2 small Red Onion or medium Vidalia
- 1 Jalapeño Pepper
- 1 Lime (peeled)
- 1 bunch Cilantro
- 1 clove Garlic
- 8oz Sweet Pepper (I used those cute little ones, but a big Red Pepper would also work)
Then stir in:
- 1 Tbs Vinegar (I used Balsamic)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano (or, if you’re feeling really spendy, buy fresh and juice it)
- Sprinkle of Salt (my sprinkle was more like 1/8 tsp)
- 1 tsp Frank’s Red Hot (I added in addition to the jalapeño, but not everyone likes spicy the way I do…)
Yumm-o
If you are averse to any of the add-in’s then by all means, leave them out. The juice is tasty on it’s own. But the extras make it stellar.
Juicing: For Foodies 