July 17, 2013

That Vegan Thing: Keep cool with easy, zesty salsa

By Jeff Peterson

 In this season when most folks are looking for meals and munchies that can be prepared without turning on the oven, you can't go wrong with chips and salsa. But why not ditch the salsa in a jar and make some for a change?

It really isn't that difficult and this recipe is absolutely delicious. Not only does it taste good, but the ingredients are very healthy for you.

Fresh garlic is filled with antioxidants and it reduces blood pressure and cholesterol. Tomatoes and onions are good for your heart health as well. Also in the recipe are Ro-Tel canned tomatoes with juice, water and chopped green chili peppers. You find them near the tomato sauces.

For this recipe, don't freak out if you don't have a food processor. A blender can work just as well.

This salsa is so good it may not make it to your plate. We start dipping the chips while the salsa is still in the blender or food processor.

The recipe is so easy and good that we make the homemade salsa at least once a week, if not more. You may want to make a double batch while you are enjoying that vegan thing.


1 14.5-ounce can diced tomatoes

1 can Ro-Tel tomatoes (original or mild, depending on how much heat you want)

½ small onion

1 garlic clove

Handful fresh cilantro

½ teaspoon cumin

1 teaspoon salt

1 teaspoon agave nectar

1 jalapeno pepper or 2 slices of pickled jalapenos

Juice of 1 lime

Put the onion and garlic in a blender or food processor and pulse or mix for about 10 seconds. 

Add all the other ingredients and pulse until desired consistency is reached. Grab some tortilla chips, dip and devour.

Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.


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