Salsa has to be the most consumed snack, side, topping, dressing, well … we use it for everything! With the amount of salsa we were going through, it was time to figure out how to make our own. For the locally made, organic stuff from the store, we were going for broke! So this makes a larger batch that is worth the effort. It saves money and packaging, and then it is always on hand as a fat free, sugar free, preservative free, gluten and soy free topping for anything that needs a kick of flavor! Our favorite snack varieties include cutting up celery and carrot sticks to dip in the salsa as a healthier, whole foods option to oiled down, salted corn tortilla chips. If you are still craving that chip texture, then check out Mary’s Gone Crackers for a healthier twist made from flax seeds with the benefits of omega 3’s.
- 4-5 Slicer Tomatoes
- 1 White Onion
- 1 Cilantro Bunch
- 1 Lime
- 1 Jalapeno or Habanero (depending on how spicy you want it)
- 2 Garlic Cloves
- 1/2 can of Tomato Paste
- 1 tablespoon Rice Vinegar
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
After rinsing the produce, cut the onion, cilantro and jalapeno into several large chunks and place with the garlic cloves into the food processor with the “S” blade. Pulse several times to break down into smaller pieces and combine. Do not over process. Then cut the stem from top of tomatoes and then cut into quarters.
Here is an easy trick that keeps your salsa from getting watered down. Grab one quarter of tomato at a time, and while holding over the sink, gently squeeze the tomato and give it a shake to remove some of the inner fluid. Then place these into the food processor.
Next, add in the cumin, salt, 1/2 can of tomato paste and rice vinegar. Zest the lime over top and then cut it in half to squeeze the juice from only one half of the lime. We find that using juice from the entire lime will add additional liquid that tends to separate during storage. Now blend the final ingredients all together in the food processor until well incorporated. Take care not to over process the ingredients. Just use your own judgement on how chunky you like your salsa!
This usually keeps in a sealed container for about 5 days. The salt and lime juice act as natural preservative.