Winter Salsa Fresca

I call this winter salsa fresca because canned tomatoes are used. So, while you are waiting for those perfect summer tomatoes to ripen, use this recipe for all your family's snacking needs.

With just a few ingredients, it rivals the best restaurant salsas.

A food processor or blender make this salsa quick and easy to put together.
Use your elbow grease if you don't have a food processor or blender. The vegetables should be diced very finely.

A really great uncooked salsa, it keeps well in the fridge for a week.


Watch  me make it on Youtube.





1- 28oz can whole plum tomatoes
1 green bell pepper
1/4 onion
The juice from one or two limes
1-2 cups cilantro
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1 tsp sugar

Awesome Curried Hummus

 It's just the best hummus, ever. You can't buy it this good. Tastes so fresh. You have control over how much oil and salt goes in. Really easy and quick, it makes a large amount. You can half the recipe if you would like.

I like to cook my chickpeas from dried. This is an extra step but, I think that it makes a superior product. You can purchase dried chickpeas in the 'import' section of your supermarket. They will be with the middle eastern items.


 Here's how to cook chick peas. They need to soak overnight

1.  Put about four cups of the dried peas into a large soup pot.
2. Cover with plenty of cold water. Make sure you have the peas covered with three or four inches of water.
3. Cover and let them soak overnight
4. In the morning, Drain the peas and cover with fresh water. The peas will have absorbed some water overnight.
5. Bring it boil, reduce heat, partially cover and simmer for 1-2 hours until the peas are softened. 
6. When they are soft, drain, and let them cool.
7. Chickpeas freeze beautifully. I put them into a large zip-lock bag and freeze them in one layer. They will be easy to separate, so you can remove as many or as little from the bag as you like.
8. They will keep for months in the freezer.
9. They need about one hour to thaw or rinse them under warm water to speed up the thawing process.

Chickpeas are grown in Canada. Read the package and buy local.

Use canned chickpeas if you would like. Make sure to read the label, some brands add nasty stuff.

dried chickpeas

Lets make the hummus

• 4 cups chickpeas or use 2 cans of chickpeas drained and rinsed.
• 1/4 cup good quality olive oil 
• zest and juice of one lemon( I use organic if I am going to eat the peal)
• 1-1/2 tsp curry powder
• 3 tbsp tahini(sesame seed paste, can substitute peanut butter)
• 1 tsp cumin
• 1 tsp garlic
• 1/2 tsp salt
• 1/2 tsp sugar(optional but balances the flavour)
• water to make a smooth consistency
• 1/2 bunch cilantro

Combine all, except cilantro, into a food processor. Process until smooth and fluffy( I like my hummus smooth, if you like yours chunky, process less) Add water a couple of tablespoons at a time to make it smooth. Add cilantro and process for a few minutes until the cilantro is chopped. Store in the refrigerator. The flavour will improves as it sits.

We like our hummus with raw veggies ( carrots, celery, peppers and pea pods) or pita wedges. Packed with protein and flavour. It will keep covered in the fridge for one week. A great thing to have ready in the summer for when guests pop over.

Watch me make it on You Tube

Awesome Curried Hummus