Recipe - Simple Salsa

4 tablespoon Dried minced onions
1 teaspoon Oregano powder
1 teaspoon Cumin powder
1 teaspoon Garlic powder
16 ounce (500 ml) tomato juice
1 tablespoon Cilantro (optional); or more
Hot sauce or peppers to
taste

From: "Dr. Neal Pinckney" heart@aloha.net

Date: Thu, 25 Jul 1996 10:05:19 1000 (HST)
(featured in the Healthy Heart Handbook) T

In a pint jar, add dry ingredients, then fill with tomato juice. Put on
lid and shake vigorously. Open and add more tomato juice to fill.
Refrigerate at least four hours. Can be used as salsa, picante sauce,
enchilada or taco sauce.

The dehydrated onions absorb the water in the tomato juice and make this a
thick, spoonable salsa. I use half regular and half nosodiumadded tomato
juice to keep the salt level down. For those who prefer a more traditional
salsa, chopped hot peppers can be added. For variety, add green
onions/chives, chopped bell peppers, celery, or any minced vegetables. Keeps
about ten days.

fatfree digest V96 #205

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.