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–+ servings

Seth's Sassy, Simple, Garlic-free Salsa

Easy, inexpensive to make and incredibly tasty, this garlic-free salsa is a staple for every allergy-sensitive kitchen!
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Total Time 15 minutes
Servings: 8 servings
Course: Condiment, Dip, Salad, Sauce
Cuisine: Mexican, vegan, vegetarian
Calories: 12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 28 oz Diced tomatoes organic
  • 1 Onion cut into 8 chunks
  • 1-3 Jalepeno peppers stems and seeds removed, roughly chopped
  • ¾ cup Cilantro leaves washed
  • 1 Lime juiced
  • 1½ teas Salt sea salt or Real Salt brand
  • 2 teas Smoked Paprika
  • 2 teas Cumin

Equipment

  • Food Processor or Blender

Method
 

  1. Prep the vegetables: remove onion skin and chunk; remove jalepeno stems and seeds and roughly chop.
  2. Place onion, peppers, cilantro, seasonings, lime juice and canned tomatoes into a food processor. Blend until smooth.
  3. Serve immediately or store in the refrigerator.

Nutrition

Calories: 12kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 439mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 377IUVitamin C: 6mgCalcium: 13mgIron: 1mg

Notes

Substitution suggestions:

  • Substitute Fire Roasted tomatoes for regular diced tomatoes
  • Use a habanero pepper instead of jalepenos

Serving suggestions:

  • As a healthy salad dressing
  • Drizzled over beans and rice
  • As a substitute for ketchup
  • Instead of tomato sauce for a Mexican-style pizza
  • Tossed with crunchy, roasted potatoes or vegetables
  • As a baked potato topping
  • On tacos or fajitas
  • As a dip for corn chips or fresh veggies such as celery, carrots and cucumber slices
Recipe courtesy of: www.thespacebetweenblog.com
 
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