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Salsa for the Garlic Sensitive

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“A red Mexican-style salsa made without garlic”

Ingredients Nutrition


  1. Add all ingredients to a food processor and blend to desired consistency. This can be anything from roughly chopped to pureed depending on how long the machine is run and how you like to eat salsa.
  2. Taste. Add additional cumin, salt, paprika until it tastes the way you like it. If it is too mild, add a pinch of cayenne pepper. Be careful as it will get hotter as it rests.
  3. Serve immediately or chill in a refrigerator. It generally tastes best the second day.
  4. TIPS: to alter the flavor, try roasting the tomatoes and chilis for a few seconds before using them. To reduce the onion intensity, chop by hand and soak in warm water for 10 minutes before draining and using. Try using a red or a yellow onion in this manner. Try adding some cooked black beans and yellow corn after making and before chilling.

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