Salsa del lopez (recipe)
| Salsa del lopez (recipe) | |
|---|---|
| Name | Salsa del lopez |
| Ingredients | Tomatoes • Purple onion • Garlic • Fresh cilantro • Lime • Juice of • Kosher salt • Fresh water |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 1.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 21.3 |
| Fat | 0.2 |
| Protein | 1 |
| Carbohydrate | 4.7 |
| Fiber | 1.2 |
| Net carbohydrates | 3.5 |
| Sugar | 2.4 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 7.3 |
| Servings | 16 |
| Yield | 1 1/2-2 quarts |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Salsa del lopez (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Core and quarter the tomatoes. Skin the onion and cut into eighths. Cut the tops off of the peppers, and then quarter them lengthwise.
- Place all cut ingredients plus the garlic in a large heavy pot.
- Sprinkle with salt according to your tastes, add the lime juice, and pour in just enough water to leave a half- to a quarter-inch of the ingredients sticking out.
- Bring to a boil, then reduce to medium-low heat and simmer uncovered for 45-60 minutes or longer. The ingredients will break down a bit and the liquid should be reduced by a quarter to a third.
- High elevation cooking (over 3000 feet): After boiling, reduce to medium heat and cook for roughly the same amount of time. High air pressure will tend to mean longer cooking time.
- Remove pot from heat and let stand until a manageable temperature. Run batches through a food processor or similar device on quick pulses, just enough to break up the large pieces into edible bits.
- Traditionally, salsa is served warm at the table. Because of the volume produced here, you can refrigerate what you aren't currently eating, can it in jars, or freeze it in bags. Properly canned salsa should last for three months or so in the pantry
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Food tags
Peppers, Vegetable, Mexican, Low Protein, Low Cholesterol, Healthy, Spicy, For Large Groups, Small Appliance,, Easy
Salsa del lopez (recipe) details
Time:
Prep Time in Hours and Mins:1H20M
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
