Let's Salsa

Thursday, October 10, 2013

I love salsa and have done a post on a late blog where I used canned tomatoes and granulated sugar and this time everything is natural and it's so much more delicious! I loved this recipe before but it's even better now! "Fire Roasted" tomatoes and spicy kicks it's DELICIOUS! and at only 11 calories per serving you can put in on anything without feeling guilty or sacrificing flavor. This is a Paleo and Whole30 approved salsa! 

The makings of a perfect salsa 

I realize that convience is sometimes a factor so I will post any substitutions that can be made in italics next to the original ingredients. The nutritional facts are based on the original recipe. If you'd like to see the old recipe please click here.  I promise this new recipe is better (and healthier) ;) 


8 Tomatoes 
1 bunch Cilantro, roughly chopped
1 medium Onion, roughly chopped
3 cloves Garlic, smashed
1 Habanero* , seeded and minced
2 Jalepenos* , seeded and minced
1/4 tsp Cumin
1 tsp Agave, honey, sugar
1 small Lime

*Use 1 jalepeno for mild salsa, 2 jalepenos for medium salsa or 2 jalepenos and 1 habanero for hot salsa


Preheat oven to 350
1. While oven is preheating cut tops off the tomatoes and cut in half. Place them facing down on a baking sheet. Place in oven for 30 minutes then BROIL for 10. 
2. While the tomatoes are cooking add the onion, garlic, habanero, jalepenos, cumin, agave and the juice of a lime to a food processor or a food ninja. A blender will not work. It will make a paste. 
3. After the tomatoes are done (You will know when they are done because the tops will be wrinkled. You'll peel the tomatoes. This might sound like the hardest part but it's actually really easy. You just pull and it slides off because the skin is crispy and the insides are mushy :) Add to the food processor.
4. Pulse salsa DO NOT BLEND or you will end up with a juice add to a mason jar or a tupperware and refrigerate. 

This lasts a couple of week in a jar but it makes two mason jars to I normally bring one down to the fire station with a bag of chips :) 


Jessie Artigue said...

Yummy!!! I love anything spicy, so this sounds amazing! We make our own version using only tomatillos, jalapenos & onions, and this year everything in the big batch I did came from our apple-picking adventures from a local farm (I was admittedly more excited about the peppers than the apples)! :) Will have to try your recipe soon, and thanks for sharing! XO

Aspen Ballard said...

That's so awesome I LOVE apple picking and pumpkin patches and everything fall :) It's amazing, way better than one made with everything canned. I would love to try yours also :)

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