It’s easy to make your own ginger dressing just like your favorite hibachi restaurant that is packed with healthy ingredients like carrots, ginger, miso, and vinegar.
Easy Ginger Dressing
Spices + Condiments
Recipes for healthy spice seasonings, and condiments such as salsas and dips that are plant-based and vegan your whole family will enjoy. Most are simple and inexpensive to make.
Canned Green Tomato Salsa
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The combination of green tomatoes, chilies, onions, and cilantro creates a salsa with authentic Mexican flavor in this recipe for Green Tomato Salsa. It is perfect with chips or as a condiment for fajitas, burritos, and quesadillas.
Ok, this might sound crazy but my family’s favorite salsa is made with green tomatoes. Not tomatillos, just go out in the garden and pick early green tomatoes. Our family loves this so much I try and can 15 or 20 pints each spring or late fall just before a frost when I still have green tomatoes.
What Does Green Tomato Salsa Taste Like?
Green tomato salsa tastes similar to regular red ripe tomatoes however the salsa has a hint of tartness and a thicker consistency than red salsa. In this recipe, the addition of onions, peppers, cumin, garlic, and cilantro all cook together to infuse a wonderfully traditional style salsa that you might become addicted to.
Canned Green Tomato Salsa
Here is the best part about using green tomatoes, it’s so simple to make because you just quarter the tomatoes and toss them in a roaster with the other ingredients and allow to simmer for a few hours then blend with your emersion blender and presto you have salsa. There is no labor
As you see there are a few tomatoes I threw in that
Once the tomato mixture is cooked down I use a KitchenAid Hand Blender stick right in the roaster pan. This creates a perfect and consistent small chunky salsa.
How To Make Green Tomato Salsa
- Place all the ingredients into the roaster pan. Cook at 250 degrees.
- Stir the mixture every 15 minutes to prevent sticking.
- Allow to simmer for 2 hours or until the tomatoes are soft and starting to fall apart.
- Using a hand blender stick, blend until the salsa is smooth yet slightly chunky
Secret to great homemade salsa
For more great salsa recipes be sure and try these.
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Canned Green Tomato Salsa
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 14 pints 1x
Description
The combination of green tomatoes, chilies, onions, and cilantro creates a salsa with authentic Mexican flavor in this recipe for Green Tomato Salsa. It is perfect with chips or as a condiment for fajitas, burritos, and quesadillas.
Scale
Ingredients
11 cups coarsely chopped green tomatoes
2 cups coarsely chopped onions
2 cups chopped green chilies. If you want it spicy use jalapeños, or mild peppers if you don’t want heat.
1 cup white vinegar
10 tablespoons freshly squeezed lime juice
10 cloves of garlic minced
1/2 cup chopped cilantro
4 teaspoons ground cumin
2 teaspoons pink Himalayan salt
1 teaspoon hot pepper flakes or more if you like it spicy.
Instructions
Using a Roaster
- Place all the ingredients into the roaster pan. Cook on 250 degrees.
- Stir the mixture every 15 minutes to prevent sticking.
- Allow to simmer for 2 hours or until the tomatoes are soft and starting to fall apart.
Using a stock pot
- In a large stock pot combine all ingredients. Bring just to a boil over medium-high heat, stir continuously.
- Reduce heat, and simmer gently. Stir frequently so the tomatoes do not burn. Allow to simmer for about 45 minutes or until the tomatoes are very soft, starting to fall apart.
Canning green tomato salsa
- Use hand blender stick to puree the salsa until it is smooth, yet slightly chunky.
- Pack hot salsa into hot jars, leaving 1-inch of headspace.
- Wipe jar rims clean
- Center lid on the jar and adjust the band to fingertip- tight.
- Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
- For complete pressure canning instructions be sure and visit Ball’s pressure canning link: http://www.freshpreserving.com/tools/pressure-canning
Freezing green tomato salsa
1. Use hand blender stick to puree the salsa until it is smooth, yet slightly chunky.
2. Allow salsa to cool to room temperature. Then ladle salsa into freezer containers, seal with a lid and freeze for up to 6 months.
3. Allow thawing overnight in the refrigerator before eating.
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Homemade Salsa Recipe
Making your own fresh homemade salsa recipe is easy using the combination of yellow tomatoes, chilies, onions and cilantro to create a salsa with an authentic Mexican flavor. It is perfect with chips or as a condiment for fajitas, burritos, and quesadillas.
How To Make Your Own Homemade Salsa Recipe
Making homemade salsa is simple, you gather you’re ingredients.
- Yellow tomatoes
- Onions
- Jalapenos
- White vinegar
- Lime juice
- Garlic
- Cilantro
- Cumin
- Salt
- Sugar
- Red pepper flakes
Place all the ingredient in a medium stock pot, allow to simmer for about 15 minutes then blend with an
What is better for you, red tomatoes or yellow tomatoes?
You can use any variety of large tomatoes for this salsa but I like to use a tomato that is not too acidic like a yellow tomato. It also might
Calories
- Red: 38 calories
- Yellow: 32 calories
Protein
- Red: 2 grams
- Yellow: 2 grams
Fiber
- Red: 10% of your daily value
- Yellow: 6% of your daily value
Calcium
- Red: 2% of your daily value
- Yellow: 2% of your daily value
Iron
- Red: 3% of your daily value
- Yellow: 6% of your daily value
Phosphorus
- Red: 5% of your daily value
- Yellow: 8% of your daily value
Potassium
- Red: 14% of your daily value
- Yellow: 16% of your daily value
Sodium
- Red: 11 milligrams
- Yellow: 49 milligrams
Zinc
- Red: 2.4% of your daily value
- Yellow: 4% of your daily value
With almost twice as much zinc, yellow tomatoes help boost your immune system.
Vitamin C
- Red: 48% of your daily value
- Yellow: 32% of your daily value
Red tomatoes have more vitamin C but the yellow tomatoes do have a healthy amount.
Niacin
- Red: 7% of your daily value
- Yellow: 13% of your daily value
Niacin helps lower cholesterol, so yellow
Folate
- Red: 8% of your daily value
- Yellow: 16% of your daily value
Folate, which helps your body produce red blood cells is significantly higher in yellow tomatoes.
What is the difference between salsa and pico de gallo?
Salsa and pico de gallo are similar and have many of the same ingredients. However, pico de gallo is a chunkier, fresher version of salsa.
Pico de gallo is made with fresh uncooked tomatoes, onions, jalapenos while salsa is usually cooked tomatoes that have been blended to a more liquid consistency.
Pico is not going to be made in a food processor or blender and will be put together by dicing up the ingredient chunky style with a knife.
To make your own try my recipe to learn How To Make Pico De Gallo.
Ok, it’s time to pick your tomatoes, and get going on making your own salsa!
Homemade Salsa Recipe
- Yield: 4 cups 1x
Scale
Ingredients
5 large yellow tomatoes peeled
1/3 cup chopped onion
2 jalapenos, seeded and chopped
1 tablespoon white vinegar
Juice of one lime
2 cloves fresh garlic chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon pink Himalayan salt
1 teaspoon sugar
1/4 to 1 teaspoon pepper flakes
Instructions
Peel Tomatoes
- Bring a large stock pot filled halfway with water to a boil.
- Fill a large bowl with ice and water.
- Remove any stickers and then wash the tomatoes.
- Remove the stem and core with a paring knife.
- Drop the tomatoes a few at a time into the boiling water.
- Remove them after 30 seconds or when the skin begins to peel. Then gently drop them into the bowl of ice water.
- Allow the tomatoes to sit in the ice bath for 3 or 4 minutes until chilled
- The tomatoes will still be very firm, with the skin wrinkled and coming off the flesh. Gently rub off the tomato skin with your hands. Remove any stubborn pieces with a paring knife
-
Making the Salsa
-
In a medium stock pot combine all ingredients. Bring to a boil over medium-high heat, stir continuously.
Reduce heat, and simmer gently. Stir frequently so the tomatoes do not burn. Allow to simmer for about 15 minutes or until the tomatoes are very soft, starting to fall apart.
Use an immersion hand blender and puree the salsa until it is smooth.
- Chill and then serve with fresh cilantro and crushed red peppers to taste on top.
Keywords: homemade salsa recipe
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How To Make Pico De Gallo
It’s quick and easy to learn how to make Pico De Gallo using simple fresh ingredients. Pico De Gallo is a low-calorie condiment that adds a punch of authentic Mexican flavor to just about any Mexican meal.
Pico De Gallo is perfect in tacos, bean burritos, spooned over grilled vegetables, as a salsa with chips, and one of my favorites, fried potatoes. It would also be great with pasta or tossed in a salad. Basically, it’s a perfect condiment for an array of foods!
How To Make Pico De Gallo
- Fresh tomatoes, vine-ripened if possible are a must. Be sure and choose your tomatoes well, look for slightly firm ripe tomatoes that are deep in color. Pick up your tomatoes and smell it, it should have a sweet earthy smell. Usually, red tomatoes are more acidic and flavorful but adding a yellow tomato to your Pico De Gallo would make it look festive.
- Sweet onions are my favorite for Pico De Gallo since you are eating them raw. A sweeter onion helps balance the jalapeno’s heat.
- Fresh lime juice is the base seasoning that keeps it all fresh and tangy so don’t skimp and use that green squeeze bottle of juice! Pick a fresh ripe lime, cut it in half and squeeze the juice right into your pico de gallo.
- Cilantro is zest to this sauces flavor. Be sure and use freshly chopped not dried out of a jar. After washing mine I like to grab the whole bundle in one hand and then cut with scissors the leaves into small little pieces.
- Jalapenos are the heat to fresh Pico De Gallo and you can add a little or a lot to suit your heat level. I like taking the seeds out of my jalapeno to cool it down some, that way I can put more in. If I am serving someone that likes a lot of heat I add some crushed red peppers to their bowl.
- Salt and sugar are used to draw out the flavor of the tomatoes and raw onions. You only need a pinch of each but allowing your Pico De Gallo to sit for 20 minutes or so after adding these will enhance your flavor, sort of the secret ingredients to good taste.
Why not try my Cuban Homemade Sazon seasoning too? Sazon gives your food a warm and comforting flavor that is not spicy. It is used to enhance existing flavors in a dish just like you would with a salt shaker. Most blends consist of coriander, cumin, garlic, oregano, black pepper and some sort of spice that adds color such as paprika. I mixed up what seemed to be a basic recipe except I added some turmeric for color and well because turmeric is so good for our health I try to use it often.
How To Make Pico De Gallo
Description
It’s quick and easy to learn how to make Pico De Gallo using simple fresh ingredients. Pico De Gallo is a low-calorie condiment that adds a punch of authentic Mexican flavor to just about any Mexican meal.
Scale
Ingredients
1 1/2 cups diced fresh tomatoes cored and seeded
1/3 cup finely chopped sweet red onion
1 jalapeno seeds and ribs removed, then minced
1/3 cup chopped cilantro leaves
Juice of one lime freshly squeezed
1/2 teaspoon sugar
1/2 teaspoon pink Himalayan salt
1/4 teaspoon crushed red peppers (optional)
Instructions
Place all ingredients into a bowl except crushed red peppers. Stir well and place in refrigerator for 20 minutes before serving.
Top with crushed red peppers, if you dare.
Keywords: How to make Pico De Gallo
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Homemade Sazon
Homemade Sazon is a flavorful Cuban blend of seasoning which accents rice, beans, vegetable and meat dishes that is easy to make yourself.
Sazon gives your food a warm and comforting flavor that is not spicy. Sazon seasoning is used to enhance existing flavors in a dish just like you would with a salt shaker. Most blends consist of coriander, cumin, garlic, oregano, black pepper and some sort of spice that adds color such as paprika. I mixed up what seemed to be a basic recipe except I added some turmeric for color and well because turmeric is so good for our health I try to use it often.
For an absolutely delicious way to use sazon try my Cuban Quinoa Bowl with Sazon Cashew Dressing. Homemade sazon infuses wonderful Cuban flavors in each layer of healthy ingredients. This dressing has become one of my healthy go-to salad dressings.
Some commercially made sazon contain MSG and other additives so mixing your own is a simple and easy way to not have to worry about this. You just toss all the spices in a jar, put on a top and shake. Homemade sazon would also be good to keep in a shaker bottle and place on the table at mealtime.
Homemade Sazon
- Prep Time: 5 minutes
- Total Time: 5 minutes
Scale
Ingredients
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon of paprika
- 2 teaspoons oregano
- 1 tsp ground black pepper
Instructions
Place all ingredients in a jar, screw on a lid and shake.
Keywords: homemade sazon
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Dry Italian Seasoning Mix
My post may contain affiliate links. If you buy something through one of these links you won't pay a penny more but I will get a small commission which will keep this blog going. Thanks for your support.
Creating your own Dry Italian Seasoning Mix is simple to make and a great way to serve healthy salads for your family and friends.
This is very similar to the little packets of dressing mixes you can get at the store but packed with more Italian herbs and not a lot of salt. You can use this dry italian seasong mix to create a wonderful vinaigrette salad dressing or use as a seasoning on roasted potatoes and other vegetables. Looking for a way to spice up your veggies before you grill then just use this dry italian seasoning mix with the dressing recipe in the notes and you will have a great marinade.
I start with herbs I’m growing in our garden, drying them in my Excalibur Food Dehydrator. (affiliate link) I find their flavor is enhanced because the dehydrator’s temperature range is low enough to preserve active enzymes in fruits, vegetables, and herbs. They don’t get all dried out and crispy and they retain their color better.
Dry Italian Seasoning Mix
- Prep Time: 10
- Total Time: 10
Description
Creating your own Dry Italian Seasoning Mix is simple to make and a great way to serve healthy salads for your family and friends.
Scale
Ingredients
1 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 granulated sugar
1 tablespoon oregano
1/2 teaspoon black pepper
1/8 teaspoon thyme
1 teaspoon basil
1 1/2 teaspoons dried parsley
1 teaspoon of finely chopped dried rosemary
1/2 teaspoon celery salt
1/2 teaspoon pink Himalayan salt
Instructions
Mix all ingredients in a small jar and seal with a lid until needed
Notes
To make dressing:
½ cup olive oil
2 Tbsp. white vinegar
1/2 teaspoon lemon juice
1 Tbsp. water
1 Tbsp. Homemade Zesty Italian Seasoning Mix
Combine all ingredients in a jar, screw on top and shake well.
Keywords: Homemade Zesty Italian Seasoning Dressing Mix
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Dry Italian Seasoning Mix
