Healthy Salsa and Salsa Verde

Salsa

Healthy salsa… can you imagine it? Instead of munching on celery and broccoli to get your daily vegetable needs you can eat salsa (funny thing is, this salsa is not only a great dip for chips, but also for other vegetables!) This is vegan and gluten-free, tastes amazing, and best of all it is easy to make at home. I hope you try it out!

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More At TheSpruce

INGREDIENTS: (6 Servings)

  • 2 cups tomatoes, chopped small
  • 1 to 2 garlic cloves, pressed or minced
  • 1/4 teaspoon sea salt, or to taste
  • Juice of half a lime
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced red onion
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 teaspoon chili powder (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon minced jalapeño pepper or other chili pepper (optional)

DIRECTIONS:

  1. In a large bowl, combine the chopped tomatoes, minced garlic, sea salt and lime. Next add in whatever optional ingredients you are choosing to add in: ground cumin, chili powder, cayenne pepper and minced jalapeno pepper or other chili pepper. 
  2. Mix gently to combine well, then chill until ready to serve.
  3. If you can prepare this fresh homemade raw salsa in advance, all the better, to allow the flavors to fully develop. Chill for at least an hour, if you can, and add a bit more fresh chopped cilantro on top just before serving. Enjoy your simple and easy homemade raw salsa!
TheSpruce

This salsa is a blank plate from the first few ingredients. If you like it a little hotter you can add in more peppers to your taste, and if you like some sweetness you could add in some sugar and bell peppers. Try it out and tell me how it is!


Salsa Verde

This flavorful green salsa is one of the best I have ever had. It has a little spice, but not enough to ruin your palate. It is great for in tacos and burritos, or just for dip. I hope you try it out!

More From VegetarianTimes

INGREDIENTS: (6 Servings)

  • 4 tomatillos, chopped (or 1 cup canned)
  • 1 large green bell pepper or poblano chile, roughly chopped
  • 1 large bunch fresh cilantro, leaves only
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 3 tsp. organic sugar or agave nectar
  • 1 1/4 tsp. canola oil
  • 1 tsp. pepper
  • 1/2 tsp. salt

DIRECTIONS:

Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa bowl, and let cool for an hour in refrigerator.

VegetarianTimes

This recipe is very simple and quick to do. I hope you try it next time you make food from Latin American. I know you will enjoy it! Also, let me know how you make your salsa. Do you add in any ingredients I don’t have listed? Thanks for stopping by!


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