Home made salsa

Does anyone know if home made salsa has less calories then jar salsa?? I made some awesome salsa last week and I was thinking of making a lot and storing them in jars. Just wondering how long they would last, since the stuff to make it is so cheap now.

Jar salsa is pretty low cal ..... I bet homemade is just yum and better for you since the sodium and preservatives would be way less .... what is your recipe? Let's figure the cals out using the tools on this website!!

Hi! I make my own salsa and keep half and freeze half. I think it will last indefinately in the freezer, but I'm not sure.

I chop up fresh garlic, tomatos, red onion, black beans, red pepper and green pepper.

Then I add some frozen corn, some lemon juice, olive oil, and salt and pepper.

Its fun to make! I think since it doesnt have preservatives it must be healther than the jars you can buy at the store, and I think it tastes good and is fun to make, too.

nyc girl is right. The calorie count is comparable depending on what you put into it. The saving is in the sodium. Jarred salsa has sooooo much salt. I use much less salt and more fresh cilanto.

I use chopped tomatoes, red peppers garlic, cellantro, parsely, habenero pepper, sea salt, black pepper.  My wife hates beans but i might mix a little in with mine but i cant see that many bad calories in this recipie.

mmmm..cilantro.

I agree with what m3lody is saying.  There's a lot of salt in jarred salsa.. Since i love to make salsa, i'll share my recipes.

Boil:

One tomato

A few jalapenos or serranos

Clove of garlic

Chop:

Cilantro

Onions

Put boiled stuff in blender, and blend.  Put onions/cilantro in blender and his "pulse" so you don't chop them up any more.  A little salt in the blender, too!

Green salsa is also fun to make.  Pretty much the same recipe with a little oregano and a half pound of tomatillos.

Yum!  I could take about salsa all day. 

Hell yeah.  Salsa is sooo good!!!  Target has these low cal blue tortilla chips.  MMMMMMM.  Iforgot to add the onion.  I use red.  I never saw a tomatilla.  I am in NY.  Maybe a south west thing.  It sounds good though!!

I'm not sure how it is calorie-wise but I make a mean salsa. It's sooo easy.

What you need is:

a can of diced tomatoes

a can of diced tomatoes with green chiles

cayanne pepper

garlic salt

cilantro (if you want)

lime (if you want, this makes it runnier.)

and a food processor.

When I make it I use the whole can of diced tomatoes, a few tablespoons of the tomatoes and chiles, about teaspoon and a half of garlic salt, a tablespoon of lime, and a quarter of a teaspoon of cayanne pepper. You can adjust all of the stuff to taste. The heat comes from the tomatoes with chiles and the cayanne pepper. Once you've got your stuff in you just blend it together. It tastes like the restaurant stuff.

I have a great homemade recipe. all fresh veggies and it taste great

2 Whole Tomatos

4 green Chilies

1 Garlic Clove

1/4 cup of Chopped onion

1/4 Cup of Cilantro

Boil the tomatos and chilis with a dash of salt which is optional. When they are tender, take them and put them in a blender with the garlic clove. After being mixed, add onion and cilantro with the tomato mix in a bowl and stir. Add salt to taste or sqeeze some lemon to taste.

It is delicious, I just fixed some and it taste just like the restaurant. My friend from Mexico taught me this recipe and I love it.

homemade salsa is so low cal you can eat it with a spoon!

and no sodium worries either.  if you make the salsa right, it should only need a dash of salt or none at all!

canned tomatoes tend to have a pretty high sodium content.  avoid them if you can-- during the winter tho, they are much better tasting than the tomatoes we get here in the midwest.

also-- i like chunky salsa.  if i want something "blended" id rather have gazpacho--- cold soup that is basically like a salsa base with chunky veggies.  SO ultra good!

(and ditto on the cilantro LOVE it)  oh i and i think the secret to a good salsa is the lime juice.

probably the same amount of cals, but tastes better & better for you, i'd think, less sodium!

Hi I also make my salsa at home

I put following things:- 3 whole tomatoes, 1/2 red onion, 1 & 1/2 Jalapeno, 1/4 cup Coriander, 1/4 green pepper, 3 big garlic cloves, cumin Powder, Black Pepper powder, Lime Juice, Salt.

I cut onion, tomatoes, corriender, chillies and garlic and blend them. Then I will add salt, lime juice, cumin powder and back pepper powder. I don't use much salt but I use Lime juice. If I put lime juice then I don't have to put much salt and that way it will not become hot. It will be medium.

I also wanted to know how much will be the calories in it???

 

Original Post by nygiantsfan56:

Does anyone know if home made salsa has less calories then jar salsa?? I made some awesome salsa last week and I was thinking of making a lot and storing them in jars. Just wondering how long they would last, since the stuff to make it is so cheap now.

Salsa is something that you can preserve, but special care has to be taken as it has the potential to be a low-acid food. I don't know about freezing it (I've never tried), but if you're canning it PLEASE do so carefully and follow recommended canning procedures! Peppers, onions, garlic etc are all low-acid foods, and even some tomatoes aren't quite acidic enough to get away without adding extra lemon/lime juice. If you don't can low-acid foods properly, your food may be contaminated with botulism.

Here's a great site for canning:http://www.uga.edu/nchfp/how/can_home.html

This is the University of Georgia's National Center for Home Food Preservation site - they're very reputable, and have a bunch of tested salsa recipes.