Recipe: Dry Master Salsa Mix and Caliente Salsa

DRY MASTER SALSA MIX

"This recipe can be doubled and tripled to make a "ready to go mix" when you have an urgent need for salsa. The dry mix can be stored in your pantry; once prepared, keep in the refrigerator."


4 tablespoons chili powder (or 50/50 blend of chili powder and dried cilantro)*
1 tablespoon salt
1 tablespoon garlic powder
2 tablespoons bouillon (vegetable or 'chikn')

Mix all ingredients together. Store in a tightly covered container labeled with name and date. Shelf Life: 1 year.

*If you prefer a milder sauce, change the dried chili powder to a 50/50 blend of dried chili powder and dried cilantro.

Makes 1/2 cup dry mix (24 one-teaspoon servings)

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CALIENTE SALSA
Makes 1 serving

"Make up as much salsa as needed following the example below."

1 tomato, chopped or dice
1 teaspoon Dry Master Salsa Mix

Mix tomato and dry mix until thoroughly blended. Store in a covered container labeled with name and date. Keep refrigerated. Shelf Life: approx. 7 to 8 days in the refrigerator.

VARIATION:
Add in other vegetables such as peppers, celery and onion if desired.

Source: Quick-Fix Healthy Mix by Casey Kellar and Nicole Kellar-Munoz