This is not the first time you have heard me talk about Massel over the last year, and I can guarantee it won't be the last! I have hardly gone a day without using it in my kitchen.
I've used every product in the Massel line at this point and it's honestly hard for me to pick a favorite. I love using their concentrated liquid stock for marinades, their 7's Bouillon Cubes for making broth for my grains, and their Ultracubes in my soups and veggie bowls.
I'm not sure why, but until recently I had never used Massel's Salt Reduced Better Bouillon Granules in my cooking. I guess I was so comfortable with everything else I was using that I hadn't really bothered to branch out. A few weeks ago I had the pleasure of speaking to Chiara, the master recipe developer for Massel and she inspired me to try the granules for myself.
Chiara explained to me that Massel's Salt Reduced Better Bouillon Granules not only make a great stock or broth, but they can also be used as an all purpose seasoning for a variety of dishes and are a great salt substitute for people looking to reduce their sodium intake. Since our conversation I've tried them on just about everything; Roasted veggies? Check. Popcorn? Check. Homemade potato chips? Oh yeah! I mean, umm, check.
Last week when I was making my favorite homemade restaurant style salsa for our roasted poblano veggie burgers I couldn't help myself. I omitted the salt I normally use in the recipe and opted for only seasoning this batch with Massel's Salt Reduced Better Bouillon Granules. Guess what? It was amazing! My family raved about how flavorful the salsa was and I couldn't believe how much richer the flavor of the salsa became as it marinated.
I know, I have mentioned these before, but it couldn't hurt to remind you that the entire Massel product line is not only delicious it is also:
No Animal Content
No Added MSG
Suitable for people with Celiac disease
Free from common allergens
Homemade Restaurant Style Salsa with Massel
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 3 cups 1x
- 1 or 2 roasted jalapeno peppers, peeled and seeds removed, minced
- 2 pounds ripe plum tomatoes, seeded and finely chopped
- 1 large red onion, diced finely
- 3 tablespoons lime juice
- ½ cup finely chopped fresh cilantro
- 2 teaspoons Massel Salt Reduced Better Bouillon Granules , I used Vegetable for this
- In a large mixing bowl combine the minced jalapeno pepper, tomatoes, red onion, lime juice, cilantro, and Massel Salt Reduced Better Bouillon Granules. Cover the bowl and let the salsa marinate for 30 minutes for the flavors to blend and the tomatoes to tenderize and release more of their juices.
Prep time does not include the 30 minutes that the salsa needs to marinate once it is made.
This salsa is great on it's own, but try it piled high on our Roasted Poblano Black Bean Burger,
or in our 5-Ingredient Black Bean and Salsa Soup!
Learn more about Massel and their product line by checking out these posts: