Salsa Wraps
By Cherie Soria
Posted on
rawhikes.com
Makes 12 wraps
5 cups tomatoes, seeds removed
3 cups seeded and chopped red bell peppers
2 cups chopped yellow zucchini
2 red jalapeño peppers, seeded
1 tablespoon red onion
2 teaspoons onion powder
1 to 2 cloves garlic, crushed
½ teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
¼ cup chopped cilantro, packed, optional
1. In a high-powered blender, purée the tomatoes, bell peppers, zucchini, jalapeño peppers, and red onion until smooth. Add the onion powder, garlic, and salt, and purée again. While blender is still turning, add the avocado, and then the psyllium powder, and blend well for a few seconds.
2. If desired, pulse in the cilantro until it is broken into pieces. Do not fully process; the cilantro should be in small pieces.
3. Using 1/2 cup of the mixture for each
wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.
4. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.
5. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.
6. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.
Carmella's Note: I've made a variation of these a number of times. They are terrific! Have a look
here.
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