Cookbook:Eärgon Salsa


 * Vegan recipes | Sauce recipes

Eärgon salsa is an easy-to-make, low sodium hot sauce that nicely complements fresh vegetables like broccoli, carrots, and celery. Easy variations using hotter peppers such as seranos and habaneros are given below.

Ingredients

 * 4 fresh jalapeño peppers
 * 4 tablespoons distilled white vinegar
 * 4 tablespoons minced garlic
 * 1 can (12 ounces) unsalted tomato paste

Procedure

 * 1) Slice peppers crosswise to form small rings, and put in a small container.
 * 2) Add garlic, vinegar, and tomato paste.
 * 3) Stir and serve.

Notes, tips, and variations

 * 4 seranno peppers can be substituted for the 4 jalapeños for a spicier sauce.
 * To try the habanero version, use 2 finely-chopped habanero peppers and increase tomato paste from 12 oz to 18 oz. Be careful.
 * This recipe is easy to customize. Some options include adding spinach, cilantro, black pepper, and chopped onions.
 * The peppers, vinegar, and garlic can be combined beforehand and stored in an airtight container in the fridge for several days.
 * Can be easily stored in a closed container in refrigerator for a week or ten days.

Nutrition
This salsa is a good source of vitamins and minerals. One serving provides 42% of a day's recommended Vitamin C, 28% of Vitamin A, 18% of Vitamin E, 14% of pyridoxine, 13% of niacin and vitamin K. In terms of minerals, it provides 25% of a day's potassium, 17% of manganese, 16% of copper, and 14% of iron. Additionally, one serving also has 4 grams of both dietary fiber and protein.

Warnings

 * Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers—the pain can be intense. Wash your hands thoroughly after handling.