Yes, this is a little diversion from my usual sort of post. But we’ve recently started trying to go low-sodium and it’s proving, well, challenging.
I cook from scratch a lot, so I thought hey, no biggie. I knew there’d be an adjustment period and all that. But it turns out that “cooks from scratch” means I bought a lot of tomato sauce (never checked the salt content), and refried beans (ditto), and, whoa, cheese! And jalapenos! And pasta! Not pasta sauce (which I already make) – but the pasta itself!
This is not going to be conquered in a day. But we’re working on it.
The taco sauce is actually pretty decent. Everything is roughly measured, your mileage may vary. But here’s a good base.
8 oz can no-salt tomato sauce
1/4 tsp. garlic powder
1/4 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. cumin
1/2 Tsp. chili powder
1 Tsp. vinegar (I used apple cider vinegar)
I added all the ingredients to a glass jar with lid – closed lid – shook jar (a lot). Voila! Taco sauce.
I’m probably going to be doing this some more – sharing low sodium recipes that worked, I mean. And maybe asking for some sent this way, too 🙂
P.S. I’ll try to remember to take pictures next time!
