Coach Mel's Simple Salsa
It's the end of gardening season and let me guess ... you've got a ton of tomatoes on your hands and don't know what to do with them? How about some salsa!? Everybody loves salsa. You can eat them as a snack, over eggs, with your Tuesday night Tacos...
Did you know?
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. In the skin is where you will find the highest concentration of lycopene. Tomatoes are also a great source of vitamin C, potassium, folate, and vitamin K. And, not to mention, they are made of 95% water!
Prep: 15 min.
Cook Time: 0 min.
Fit4You Portions: 1 Vegetable
What you need:
4, 14.5-ounce cans of Fire Roasted Diced Tomatoes, drained and chopped*
1½ - 2 tsp sea salt
1 tsp fresh cracked pepper
1 tbsp sugar
1/3 red onion, diced
2 cloves garlic, minced
1 medium jalapeño pepper, diced**
¼ cup fresh cilantro including stems, chopped
Juice of a lime
1 tbsp Marukan Rice Vinegar
What you need to do:
Drain tomatoes in a fine sieve, strainer, or colander, removing as much liquid from the tomatoes as possible.
In a food processor or blender, pulse tomatoes in batches until coarsely chopped, or chop by hand.
In a large mixing bowl, season the tomatoes with the sugar, salt, and pepper. Stir to combine.
Add the onion, garlic, jalapeño pepper, cilantro, lime juice, and vinegar; mix thoroughly.
Serve salsa at room temperature with gluten-free chips.
NOTES FROM COACH MEL:
Serving suggestions: Serve with on top of eggs, warm corn tortillas, and guacamole for a well-balanced breakfast. Or on top of grilled chicken for dinner.
*When tomatoes are in season, you can replace canned tomatoes with about 16-20 medium-sized plum tomatoes, fresh or you can oven roast them.
**For mild salsa, remove all seeds and ribs from the jalapeño pepper; for medium salsa, remove half seeds and ribs; for hot salsa leave in all seeds and ribs. Be careful when handling hot peppers such as jalapeños. Do not rub your eyes (or take out your contacts!), and wash hands with soap and water immediately after handling the peppers or wear disposable rubber gloves.
This recipe is gluten free, dairy free, low carb (under 20g serving), and vegetarian.