[CH] Low Fat...Can Be Tasty
Sandy Olson (sandyo@wctatel.net)
Thu, 15 Aug 2002 12:11:38 -0500
Hi All...Ted's post about having joined the ranks of healthy eaters reminded
me I wanted to send this recipe for a great, low fat, no salt (if you don't
want to add it) and actually quite tasty salsa. I'm adding it to a class I
teach in low fat cooking.
Roasted Pepper and Tomato Salsa
Now, the amount are relative but the recipe says to start with:
12 large vine ripened tomatoes, quartered
2 large yellow onions, coarsly chopped
2 jalapenos, split and seeded or not (this is, again, relative to the
heat you
want. Remember, my tongue is moderate!)
1/2 medium bunch of cilantro
2 cloves fresh garlic, minced (again, to taste with this ingredient)
Salt and black pepper if desired.
V-8 juice (may not be needed. depends upon the juciness of the
tomatoes)
Spray a baking pan with Pam and put the peppers, tomatoes and onions in.
Roast at 425 degrees F. for 45 minutes.
Cool to room temperature and then put them into a food processor along with
the cilantro and garlic. Pulse off and on until the consistancy is what you
like in your salsa. Add salt/black pepper if desired. The V-8 juice is to
thin it out if it's too thick such as if you've used lots more peppers than
called for.
This is gooood stuff, ladies and gentlemen! And it's healthy, can be
moderate or firey and the roasting gives it a deep flavor.
SandyO
CH #1146 of the moderate persuasion and high cholesterol numbers