After being on the Four Hour Diet for a year and a half I was getting tired of eating the same old vegetable dishes day after day.
So, I began plowing through online recipes looking for some vegetable salads and salsas to spice up the diet. The problem is, most of the recipes I ran into weren’t comparable with the diet.
They included dairy, sugar, or some sort of wheat product I couldn’t have. Instead of just leaving out those sometimes essential ingredients, I decided to experiment with my own recipes that fit the diet.
I started by looking at my traditional fresh salsa recipe that had been getting rave reviews for years.
It’s almost like a pico de gallo except for a little kick on the end. My recipe varies a little each time I make it, but even with little variation I still get compliments from everyone who tries it.
It does meet the requirements for the diet. The only fault I can see is that it does contain salt. Many dieters are starting to steer clear of salt because of warnings from doctors. Personally, I don’t think salt is all to bad. As a matter of fact I’ve recently read some articles suggesting that table salt may be a welcomed ingredient into food because of the added iodine.
Iodine is essential for proper thyroid function. And, as I understand it, because of the medical communities resistance to salt, many people are suffering from thyroid problems because of the lack of iodine in the diet.
Anyways, back to the salsa recipe.
The nice thing about it being uncooked is that it preserves a good amount of nutrition like eating raw vegetables without it tasting like “eat your vegetables”
Isn’t that the point of creating delicious salad and salsa recipes; to get the nutrition and great taste.
Here it is:
six vine ripe fresh tomatoes
three halapeno peppers
one sweet banana pepper
one anaheim pepper
one sweet yellow onion
one bunch of cilantro
use a food processor on pulse mode
You want to keep the vegetables in a slightly chunky form and not liquifying into a runny mess.
When I first started making it, I used one of these slap choppers. That was good because you could keep really good control over the consistency of the mix. Large batches started taking too much time so I moved up to a food processor. I just don’t get too trigger happy on the dial.
For tomatoes I find two or three quick pulses are enough to get the consistency I want. Tomatoes are the toughest because they like to liquify fast. I try to get tomatoes a little on the firmer side.
I also try to get the freshest vine ripened tomatoes possible. Fresh tomatoes seem to be the secret to the salsa. And the vine ripened seem to have the best flavor.
I often even drain excess juice off of tomatoes just to prevent over watery salsa.
The last thing I think is absolutely crucial is the salt content. Salt will bring out the flavor of the fresh vegetables, just don’t over do it.
Salt and taste as you go. If you are making a batch to be eaten at a later time or the next day, go easy on the salt and let the salsa rest in the fridge. It always seems to get saltier with time.
You can always add a little more later.
I’d also like to note that my quantities are constantly changing. Some parties I take my salsa to like it really hot. Some not so much.
Don’t be afraid to experiment with the qualities to match your taste buds. Go easy on the cilantro. It can sometimes over power the brew.
Other than that, Bon appetite.