Salsa: The King of Condiments
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Salsa: The King of Condiments
| Fri, 05-02-2008 - 7:51am |
Salsa: The King of Condiments
Looking for a zesty — and healthy — way to liven up a meal? Rich and hearty salsa is a nutrient-dense condiment that can add zip to any dish, whether it's a hot South-of-the-Border specialty like huevos rancheros or a cool, fresh salad topped with grilled chicken. Best of all, this tasty flavor enhancer can be enjoyed on all Phases of the South Beach Diet. Here, you'll find more information on salsa's health benefits, how to navigate the condiment aisle to select the best store-bought varieties, and a simple recipe to make at home:
Good and good for you: Salsa is made mainly from tomatoes, so it's high in lycopene, an antioxidant that has been shown to protect against prostate cancer. In fact, the U.S. Food and Drug Administration (FDA) allows tomatoes and certain tomato-based products to claim a reduced risk of prostate cancer with consumption.
In addition, a recent study published in the Journal of Agriculture and Food Chemistry found that cilantro (a common ingredient in salsa) contains a powerful antibacterial ingredient that may help protect against salmonella food poisoning.
Smart shopping: With the countless number of salsa brands and varieties lining supermarket shelves, how do you choose the best one? When selecting salsa, avoid those that are made with added sugar. Unopened, jarred salsa can be kept for six months in your pantry or cupboard. Opened salsa should be refrigerated and consumed within a month.
Put-It-on-Everything Salsa
Serves 2
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
In a large bowl, combine tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve at room temperature.
Nutritional Information:
36 calories
0 g total fat (0 g sat)
0 mg cholesterol
8 g carbohydrate
2 g protein
2 g fiber
306 mg sodium
Looking for a zesty — and healthy — way to liven up a meal? Rich and hearty salsa is a nutrient-dense condiment that can add zip to any dish, whether it's a hot South-of-the-Border specialty like huevos rancheros or a cool, fresh salad topped with grilled chicken. Best of all, this tasty flavor enhancer can be enjoyed on all Phases of the South Beach Diet. Here, you'll find more information on salsa's health benefits, how to navigate the condiment aisle to select the best store-bought varieties, and a simple recipe to make at home:
Good and good for you: Salsa is made mainly from tomatoes, so it's high in lycopene, an antioxidant that has been shown to protect against prostate cancer. In fact, the U.S. Food and Drug Administration (FDA) allows tomatoes and certain tomato-based products to claim a reduced risk of prostate cancer with consumption.
In addition, a recent study published in the Journal of Agriculture and Food Chemistry found that cilantro (a common ingredient in salsa) contains a powerful antibacterial ingredient that may help protect against salmonella food poisoning.
Smart shopping: With the countless number of salsa brands and varieties lining supermarket shelves, how do you choose the best one? When selecting salsa, avoid those that are made with added sugar. Unopened, jarred salsa can be kept for six months in your pantry or cupboard. Opened salsa should be refrigerated and consumed within a month.
Put-It-on-Everything Salsa
Serves 2
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
In a large bowl, combine tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve at room temperature.
Nutritional Information:
36 calories
0 g total fat (0 g sat)
0 mg cholesterol
8 g carbohydrate
2 g protein
2 g fiber
306 mg sodium



I LOVE fresh salsa and make it often. One tip I've learned is to add a dash of cinnamon to the mixture. Cinnamon is used alot in Mexican foods and enhances the flavor.