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Salsa Questions

Salsa

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by 0 · July 26, 2013 at 03:02 PM

I'm almost done with my whole 30 (currently on Day 30. Feeling great results. I realized a brand of salsa I bought nine days ago has sugar listed as it's ninth ingredient (three are 13 ingredients). I usually use 1-2 tablespoons (2 tablespoons are... (more)

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greymouser 0 · July 02, 2013 at 05:07 PM

There are much more important things to worry about than <= 1g of added sugar in 2tbsp of salsa. :-) Next time, make the salsa yourself or just buy a brand without any added sugar. As a side note: "fruity salsa" like a spicy mango salsa, will... (more)

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by 40 · July 31, 2013 at 02:52 PM

Hello! I absolutely love eating avocados plain with a spoon for snacks or as part of a lunch/dinner. They are delicious by themselves, but sometimes I find myself wanting some other flavors in there. Does anyone have any suggestions about how... (more)

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Kotsii 0 · May 21, 2013 at 11:03 AM

Spice up the avocado? Scatter ground cinnamon or cayenne pepper powder! Generally though, when I do avocado I find the taste goes with pretty much anything. I usually try to play with the texture. Consider things like bacon bits or coconut... (more)

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by 1394 · February 23, 2013 at 02:40 AM

Hello! I was wondering if anyone knew a kind of "chip" I could make that is low carb, but still crunchy enough to eat with salsa and feel similar to a tortilla chip. I was thinking eggplant or bell pepper to bake into a chip, but I am not sure if... (more)

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sage_ 0 · February 22, 2013 at 11:51 PM

i like super thin sliced beef fried crispy

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by 53 · January 09, 2013 at 05:41 AM

It contains: Tomatoes,dehydrated garlic, salt, jalapeno peppers, spices extract, crushed tomatoes and red chili peppers. What do you think ? Does it contain anything ''bad'' ?

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Monte 0 · January 09, 2013 at 05:41 AM

It's fine. Some may have reservations about "spices extract" but its really just the resins and essential oils of spices extracted using solvents (some okay, some bad). It's done to make the color, flavor, and heat consistent from batch to batch.... (more)

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by 423 · May 23, 2014 at 05:59 PM

So, I have this salsa recipe that is the bee's knees. Like for reals. It's fermented, so it's full of probiotics, and it keeps for a long time (but usually not too long, cause we gobble it up). Since I'm doing this Paleo thing, what are good ways... (more)

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Kristen_16 0 · May 23, 2014 at 05:59 PM

TJ's has some great plantain chips, or make your own. Sweet potato chips.

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by 10 · January 06, 2012 at 01:16 AM

I'm on vacation and don't have the funds are tools to make homemade Paleo salsa. Are there any brands I can buy at the store that would be as close to Paleo as possible? I have a wal-mart, publix, and ward's (organic family-owned) nearby.

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raney 0 · January 06, 2012 at 01:16 AM

I will buy a jar of 505 Chile occasionally, http://www.505chile.com/products.html Most of their products are gluten free with rice flour added for thickening, though they do make one (Roasted and Diced Green Chile, second to the bottom on the... (more)

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by 900 · April 08, 2011 at 06:23 PM

We make salsa about once a year. To kill the acidity, we have always added sugar. Chemical level kill, not flavor. Any other ways that anyone knows of?

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KL 0 · March 11, 2011 at 06:07 PM

Carrots? I know some tomato sauces use carrots to "sweeten"

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by 1037 · January 12, 2013 at 05:42 AM

i miss tortilla chips,...mostly as a transportation device to get salsa and guac to my mouth,..but I do miss the crunch as well. Hubby made awesome guac last night - but we were not having a dinner where it would be an appropriate topping and I... (more)

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Resurgent 0 · February 17, 2011 at 04:36 PM

If you have the time and would want to make the effort - here are two nice GTV's (guac transport... (more)