Cookbook:Eärgon Salsa

Eärgon Salsa
Eargon Salsa with Broccoli.jpg
Category Salsa recipes
Servings 4
Energy 81 Cal (339 kJ)
Time 5 minutes
Serving Size: 1/4 of recipe (117 g)
Servings Per Recipe: 4
Amount per serving
Calories 81
Calories from fat 4.5
Total Fat 0.5 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 84 mg
Total Carbohydrates 18 g
Dietary Fiber 4 g
Sugars 11 g
Protein 4 g
Vitamin A 28%
Vitamin C 42%
Calcium 3%
Iron 14%

Cookbook | Ingredients | Recipes | Vegan recipes | Sauce recipes

Eärgon Salsa is an easy-to-make low sodium hot sauce which complements fresh vegetables like broccoli, carrots, and celery very nicely. Easy variations using hotter peppers such as serannos and habaneros are given below.


  • 4 jalapeño peppers, raw
  • 4 tablespoon distilled white vinegar
  • 4 tablespoon minced garlic
  • 1 12-ounce can of unsalted, canned tomato paste


  1. Slice peppers crosswise to form small rings, put in small container
  2. Add garlic
  3. Add vinegar
  4. Add tomato paste
  5. Stir
  6. Serve

Can be easily stored in a closed container in refrigerator for a week or ten days.

Notes, tips, and variationsEdit

  • 4 seranno peppers can be substituted for the 4 jalapeños for a spicier sauce
  • To try the habanero version, use 2 habanero peppers chopped finely and increase tomato paste from 12 oz to 18 oz. Be careful.
  • Recipe is easy to customize. Some options include adding spinach, cilantro, black pepper, and chopped onions.
  • The peppers, vinegar, and garlic can be combined beforehand and stored in an airtight container in the fridge for several days.


One 117 gram serving of the salsa has only 81 calories, total fat content of 0.5 g with no saturated fat or cholesterol. Also, distinguishing it from store-bought salsas, it contains 84 mg of sodium, less than 3% of the U.S. daily recommended allowance. An off-the-shelf brand might have 8% of a day's sodium in a 7-gram portion.

This salsa is a good source of vitamins and minerals. One serving provides 42% of a day's recommended Vitamin C, 28% of Vitamin A, 18% of Vitamin E, 14% of pyridoxine, 13% of niacin and vitamin K. In terms of minerals, it provides 25% of a day's potassium, 17% of manganese, 16% of copper, and 14% of iron. Additionally, one serving also has 4 grams of both dietary fiber and protein.


Note: Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.

External linksEdit