Question regarding salsa - I've seen more than a few people posting here about using it, but because it's made with Tomato doesn't that put it on the restricted veggie list (2x per week)? Is it because the portion is being spread out in small amounts over the course of the week? I checked the jar that I have at home, it is made with sugar and has 3g carbs per 2 Tbsp so I wouldn't use that, but I'd love to make some homemade salsa and have it to use on salad or eggs periodically.

Again, i use roasted red bell pepper, poblano, garlic, & jalapeno puree. I blend it with a bunch of cilantro, lime juice, and fajita seasoning.

It can go italian or mexican in flavor depending on your additions.

I think I need you on speed dial.

I found one without sugar & 1 gram of carb. Herdez: http://www.herdeztraditions.com/herd...sa_casera.aspx

I use a small amount & don't count it (though I do write it down).

I should add that I do put in a few stalks of celery to the puree, I find it gives more 'structure' and no/mild taste (plus it's a "light" veggie that adds a little more bulk to a carbier veggie puree - I add some to just about every puree)

i agree with scorbett....you need to start a THREAD with your purees!!! i need exact amounts chica!!!

i so love you fiancee!!!!!!!!!!!!!!!!

LOL - I guess "just eyeball it" doesn't always work huh? I'll start up a list now that my wife has commanded it!

I make my own and use it sparingly!

LOVE IT!!!!! Too funny!!!

I limit salsa to 2x per week, but when I do eat it, I go all out. I think I couldn't do IP if it weren't for taco salad with salsa at least once a week.

my dream job would be

owning a company and making a bunch of hot sauces and salsas

I have some red peppers and jalapenos roasting in the oven to make my own salsa, yay!!