Store-bought salsa can have as much as 400 milligrams (mg) of sodium in 1/4 cup. This thick vegetable salsa has much less sodium — 150 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
- 1 cup diced zucchini
- 1 cup chopped red onion
- 2 red bell peppers, seeded and diced (about 2 cups)
- 2 green bell peppers, seeded and diced (about 2 cups)
- 4 tomatoes, diced (about 2 cups)
- 2 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 1/4 cup lime juice
- 1/2 teaspoon salt
Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. It’s as simple as that!
Craving some salty and crunchy potato chips but don’t want the unnecessary fats and grease? Well there is an easy way to make your own potato chips at home with only 3 simple ingredients! All you need includes: 2 medium waxy potatoes (peeled or unpeeled), 1 tablespoon of olive oil and salt. To make even and properly sliced potato chips, it is highly suggested to use a mandoline slicer.
1. Preheat oven to 375 degrees farenheit
2. Using a mandoline, thinly slice the potatoes to approximately 1/8 inch. Place potato slices in a single layer on a baking sheet lined with parchment paper or silicone. Potatoes should fill two baking sheets. With a paper towel, dab the surface of the potatoes to sop up any moisture.
3. Pour the olive oil in a small bowl. With a pastry brush, lightly coat the potatoes with olive oil. Turn over and repeat. Salt liberally.
4. Bake 25 to 30 minutes, rotating pans once halfway through the baking process. Potatoes are finished when completely golden brown and resemble chips. Remove from the oven and cool slightly on the pan. Chips will continue to crisp upon cooling, and will stay fresh in an airtight container for several days.