RECIPES



TOMATO SALSA DIP



Ingredients

•   1 large or 2 medium ripe tomatoes, to be puréed
•   1 large or 2 medium ripe tomatoes, finely chopped
•   5 baby carrots, finely chopped
•   1 fresh red chilli, deseeded, finely chopped
•   ¼ - ½ yellow capsicum, deseeded, finely chopped
•   ¼ - ½ green capsicum, deseeded, finely chopped
•   ¼ onion, finely chopped
•   1 – 2 clove of garlic, finely chopped
•   2 tbsp of lime juice
•   ¼ tsp of ground black pepper
•   2.5g of Fine Foods Lake Salt Light
•   3.5g of Fine Foods Crystalline Fructose


Directions

  1. To make tomato puree
    •   Create a tiny incision at the bottom of the tomato.
    •   Dip tomatoes in boiling water for a few minutes.
    •   Then drain, and slip off the skins when tomato starts to peel itself at the incision.
    •   Blend the skinned tomatoes.
    •   Heat and stir well until the tomato pulp has reduced to a thick paste.
    •   Leave to cool at room temperature.

  2. To make salsa
    •   Mix all the prepared ingredients together in a bowl adding 2 tbsp of tomato purée.
    •   To complete the salsa, leave to chill for 2-3 hours.

Salsa 1 Salsa 2
2.5g Lake Salt Light 2.5g Salt
3.5g Crystalline Fructose 5g Sugar
1 medium size tomato 1 medium size tomato
2 tbsp of tomato puree 2 tbsp of tomato puree
5 Baby carrots 5 Baby carrots
1 Fresh red chilli 1 Fresh red chilli
¼ Yellow capsicum ¼ Yellow capsicum
¼ Green capsicum ¼ Green capsicum
¼ Onion ¼ Onion
1 clove of Garlic 1 clove of Garlic
1 Lime 1 Lime
¼ tsp of black pepper ¼ tsp of black pepper


Nutrition information (Per 281.05 g):


  Salsa 1 Salsa 2
Calories 14kcal 20kcal
Sodium 492mg 983mg
Potassium 578mg 0mg
Magnesium 23.5mg 0mg
Calcium 15mg 0mg


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