Green beans for your holiday side dish! Pacific brand broths are gluten-free.
Who doesn’t love salsa?! We had a bumper tomato crop this year early so I decided to make salsa. This taste better than the Mexican restaurants and it’s all from our garden except the organic onions! And this is alkaline foods too! Ok, I am going to try and go to memory because when I make stuff like this it’s a little of this a little of that! In other words, I EYE ball it, baby! ha! Everything got thrown into my big iron stock pot! I used about 8 large tomatoes chopped up and then added a few smaller ones after just because it looked like it needed a few more. Half an onion chopped plus a small bag of some I had left over from another cooking extravaganza!
Ingredients
  • 2 small jalapenos choppedI took the seeds out
  • 5cloves fresh garlic
  • 3 Tablespoons chopped fresh oregano from our garden
  • 5 Tablespoons of chopped parsley from our garden
  • 1teaspoon sea salt
  • 1teaspoon Garlic Pepper
  • 1teaspoon of dried Stevia from our garden. .this made it a little sweet
Instructions
  1. Heated up on stove on medium until it comes to a boil. About 15 to 20 minutes on low. Then I used my Hand blender to blend it up until it looked like SALSA!!!
  2. Pour into clean jars and boil the jars about 10 minutes until the lids pop!
  3. You got some REAL tasty SALSA mama!
  4. I eat mine with Beanito chips since being off corn now for over 5 months (my tummy thanks me!). But eat your Salsa with whatever floats your boat! Heck gang you could drink this stuff!! 🙂
Recipe Notes

You got some REAL tasty SALSA mama!

I eat mine with Beanito chips since being off corn now for over 5 months (my tummy thanks me!).  But eat your Salsa with whatever floats your boat! Heck gang you could drink this stuff!!  🙂

Gluten Free Lady Loves ya!

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