Lime Salsa

We are still on a yeast free and sugar free diet. This means no vinegar is allowed, except for apple cider vinegar with the mother. We are not big fans of ACV, and so I made up a new salsa recipe that I could can and keep in my pantry. It is impossible to find a store bought salsa that is allowed for our diet. This is a great recipe. Even though it is canned, it still tastes like a fresh salsa because of the lime juice!

10 cups peeled and chopped tomatoes (I prefer Romas as they are more meaty and less juicy)
3 cups chopped onions
4 bell peppers chopped
3 jalapenos diced, removing about 1/2 the seeds
6 basket of fire hot peppers or any small hot peppers will work, diced and seeds included
1 scant tsp. cumin
1 tsp. chili powder
3 tsp. garlic powder
16.5 oz tomato paste
1.5 cups fresh lime juice (about 8 large limes)
2 tsp. pickling salt

Mix all of these together. Simmer for about 30 minutes or longer depending on how much liquid you want in your salsa. Put into hot sterilized jars, and put on hot sterilized lids. Put hot jars into boiling water in a water bath canner. Process for 15 minutes, makes about 8 pints.

Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Mexican Style Lasagne

1-1/2 lb. (675 g) extra-lean ground beef
2 cups 3 Cheese Mexicana Finely Shredded Cheese, divided
3/4 cup salsa
12 oz. can corn (or equivalent of frozen corn)
4 flour tortillas (6 inch)

HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa and corn.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.

Homemade Salsa

10 cups diced peeled tomatoes (I prefer Roma tomatoes for salsa, more meaty and less juicy)
1 medium onion
3 bell peppers (red, green or whatever color you have on hand)
4 jalepeno peppers
3/4 cup vinegar
10 Tbsp. Epicure Fruit Salsa spice (the mild spice)
1 1/2 - 13oz. can of tomato paste


Cook all ingredients together for 50 minutes. While this is cooking heat and sterilize jars in a 200 degree oven for at least 20 minutes. Put salsa into jars and seal. Makes 8-9 small jars.

Note: This salsa falls into the mild-medium spicy range. It's spicier than a store bought mild but depending on how long it stands it may or may not fit a medium category. The longer it sits the spicier it becomes. If you like it hotter use Epicure's medium or hot salsa spice.

Easy Taco Casserole

1 lb ground beef
1 cup salsa
1/2 cup salad dressing (I use Miracle Whip)
2 tsp. chili powder
2 cups crushed tortilla chips
2 cups shredded cheese
1 medium tomato, chopped
2 cups shredded lettuce

Fry beef and add salsa, salad dressing and chili powder. In a 2 quart baking dish, layer half of the ground beef, cheese, and then the rest of the ground beef. Cover with chips. Bake at 350 degrees for 20-25 minutes. If desired, top with tomatoes and lettuce before serving.