Pineapple Peach Salsa (low sodium)

Attempt #1 (small batch), based on Archer Farms salsa label and Annie’s salsa recipe

1 15oz can petite diced tomatoes (no salt added)
1 6oz can tomato paste (O Organics has <75mg/serving)
2/3 c crushed pineapple
2/3 c diced peaches (I used frozen)
1 medium jalapeno, diced, with seeds & ribs removed
1 1/2 Tbsp sugar
2 Tbsp vinegar
2 tsp dried chopped onion (or 2 Tbsp chopped fresh onion)
1 1/2 tsp potassium-based no-sodium salt replacement
3/4 tsp crushed garlic
1/2 tsp cumin
1/2 tsp pepper
1/2 Tbsp dried cilantro
2 Tbsp lime juice

Mix all and allow to simmer ~30 minutes or to desired consistency. Best when chilled overnight to allow flavors to blend.

Things to try next time:
1. I used coconut white balsamic vinegar but didn’t care for it. Try peach or pineapple balsamic instead.
2. Try a red jalapeno instead of green, and maybe adding some sweet peppers.
3. Try using fresh onions and sauteing the onions and peppers first.

Published in: on May 13, 2016 at 12:15 am  Leave a Comment  
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