Salsas: Leslie Taylorson's Rojo Salsa

By JoFClark

The art of Raw Living Food by Doreen Virtue and Jenny Ross

Ingredients

• Tortillas:
• 4 diced Roma tomatoes
• 2 cloves garlic
• 1/3 cup de-stemmed cilantro leaves
• 1/4 cup chopped green onions (green and white portions of stalk)
• 1 5 Celtic sea salt
• 1/2 small serrano chili pepper, diced
• Juice from 1 lime
• Juice from 1 lemon
• Spicy Tortillas
• 2 cups sprouted Kamut grain (sprouted 3-5 days)
• 2 cups water
• 1 cup ground golden flaxseed
• 2 T chili powder
• 2 T cold-pressed extra virgin olive oil
• 1 t sea salt
• 1 T psyllium husk
• 1 clove garlic
• Green Guacamole
• 2 ripe Haas avocados
• Juice of 1 lemon
• 1/8 cup de-stemmed cilantro leaves
• 1 chopped green onion (green and white portions of stalk)
• 1 T dulse flakes
• 1/2 t Himalayan salt
• 1/2 t cayenne pepper
• New Age Quesadilla
• Use 4 Spicy Tortillas
• Vegetable Mixture:
• 2 cups Almond Cheese
• 4 cups chopped spinach
• 2 cups bicolor corn
• 2 ripe avocados
• 2 cups chopped peppers
• Garnish:
• 1 cup Rojo Salsa
• 2 cups Green Guacamole
• Almond Cheese
• 2 cups almonds (soaked 8 hours
• 4 T cold pressed extra virgin olive oil
• 2 Roma tomatoes
• Juice of 1 lemon
• 2 cloves garlic
• 2 t Himalayan salt
• 2 t chili powder
• 1 1/2 cups water

Preparation

Step 1

In a food processor, combine garlic, cilantro, green onions, sea salt, chili pepper and juice
Pulse until well mixed but still chunky
Add diced Roma tomato and pulse again until desired thickness is achieved
A light pulse will create a "pico de gallo"-style salsa, and a longer run will create more of a liquid
If you don't have a food processor, lightly chop all ingredients on a cutting board and slide into a medium mixing bowl
Toss well
Salsa lasts 3-4 days in the refrigerator

Spicy Tortillas
Rinse and drain sprouted grain
Blend all ingredients (except for psyllium husk_ in a high powered blender until a thick mixture forms
Add psyllium until mixture begins to congeal
Spread on covered dehydrator trays into 8 inch round tortilla shapes
Dehydrate at 110 degrees for 4 hours
Flip over and dehydrate and additional 20 minutes

Makes 6 tortillas

Green Guacamole
In medium-sized mixing bowl, combine lemon juice, cilantro leaves, green onion, dulse flakes, cayenne pepper, and Himalayan salt
Whisk together gently spall ingredients are lightly covered with juice
Add Hass avocados and using a for or a pestle, gently mash them into the lemon mixture until a slightly creamy texture forms
Use within 48 hours for best results

Makes 2 cups

New Age Quesadilla
Begin by laying out 4 tortillas on a flat cutting board surface
Ina medium sized mixing bowl, toss vegetables with Almond Cheese until well mixed
Fill each tortilla with 1/4 of filling and gently fold over
Place in dehydrator at 115 degrees for 10-15 minutes to warm
Top each quesadilla with 1/4 cup Rojo Salsa and 1/2 cup Green Guacamole and enjoy!

Makes 4 servings

Almond Cheese
Rinse and drain almonds
In a high powered blender, combine all ingredients and blend well
Helpful tip: add all liquids, herbs and vegetables to the blender first, then follow with nuts to aid in ease of blending

Makes 2 cups