SALSA

I am a Mexican food lover of the first order. However, much of that has been curtailed because of dietary restrictions. I do still enjoy my version of salsa that can be used either on taco salads or with homemade tortillas (recipe to follow) of rice and bean flours, toasted and made into chips. Again, the problem here is that commercially made salsa products all have salt plus sugar of some kind added and you don't want to be feeding your tumors.

Fresh salsa is very simple.

1 # finely diced tomatoes. I prefer Romas for this as they are meatier.

1 medium onion finely diced.

2 japaleno peppers or other hot varieties if so inclined, finely diced.

1 green bell pepper finely diced.

4 or 5 cloves fresh garlic, minced.

¼ cup finely chopped cilantro

2 - 6 0z cans tomato paste (no salt/sugar) cut 1:1 with water (can also use 24 oz. canned crushed or tomato sauce as carrier)