Fresh Homemade Salsa

I’ve been buying store bought salsa lately. There. I admitted it. I have made salsa a number of times but usually for a party or special occasion. I do eat it quite a bit as my “go-to” condiment since I don’t like all the high fructose corn syrup that goes into ketchup (I’ll be making my own ketchup and BBQ sauce soon too, so watch out for that!), so I got some nice roma tomatoes and whipped up a batch of homemade salsa.

You don’t need a Vitamix to make this, although it doesn’t hurt and Vinnie (that’s right, I named my blender) looks dang sexy doing it. I also have a secret ingredient that adds a bit of natural sweetness.salsaYields 4 cups

6-8 Roma tomatoes (about 600g)
1.5 cups pineapple
Half white onion (about 70g)
Half green or red bell pepper (about 70g)
Half green jalapeno, seeds removed (add the whole pepper if you like it spicy)
1/4 cup fresh cilantro
2 Tbsp fresh squeezed lime juice
1/4 tsp salt

Add all the ingredients except two tomatoes into a blender or food processor, pulse until well chopped; the more you pulse, the less chunky it will be – I like a chunky salsa! Add the last two tomatoes and pulse once. Refrigerate for a couple hours so the flavours can “marry”.  No, we’re not taking our bowl of salsa to the alter, we’re just letting them get to know each other. Wink, wink. This will keep in the refrigerator for about 5 days but you can also freeze it.

The pineapple adds some nice sweetener without the added sugar. Serve this up with some nacho chips or do what I do and add to your eggs, burgers or salads. It’s very versatile and so simple!

Nutritional Info for 2 tablespoons
8 Calories, 2g Carbs, 0g Fat, 0g Protein, 2mg Sodium, 2g Sugar

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