Fresh Salsa

I really love my chips and salsa but wanted something with a little less onion and garlic and something fresh.  I make this salsa easily in my blender in large batches or just the small batch (reflected in the recipe below) for my family.  The great thing about this recipe is you can make it as spicy or mild as you like depending on the chilis you use.  I hope you enjoy it as much as the many snackers who have had this at my house have.


Ingredients:

2 Roasted Red Peppers (Use red, yellow, or orange peppers only)

½ cup diced green onion

½ cup chopped cilantro

⅓ can mild green chilis (4oz can)

¾ tsp white sugar

½ tsp salt

Black pepper to taste (I only use two turns of my pepper grinder here)

2 tsp lime juice

1 tsp Olive Oil 

½ tsp smoked paprika (you can substitute for regular paprika)

1 can Unseasoned Diced Tomatoes (14.5 oz can)



Instructions:

  1.  Cut your peppers in half and remove seeds/stem.  To roast your Peppers, place them on a tinfoil covered cookie sheet, skin side up.  Broil them in your oven until the skin is blackened on the outside (about 10 minutes).  See picture for reference.  This can also be done in a toaster oven on the toaster setting for about 15 minutes.  Set aside to cool.

  2. Dice green onion and chop cilantro.  Add to your Blender.  

  3. Drain your canned green chilis and scoop about ⅓ of the can into the blender.

  4. Add sugar, salt, black pepper (if desired), smoked paprika, lime juice, and olive oil to the blender

  5. Take your roasted peppers and peel the skin off.  Add Peppers to the blender

  6. Slowly pulse all the ingredients in your blender until everything is combined into chunks.  Do not puree the mixture.

  7. Drain your canned tomatoes well.  You can use a colander or strainer to remove access juice. Add tomatoes to the blender.

  8. Slowly pulse mixture in your blender until all the ingredients are well incorporated but still chunky

  9. Pour into a bowl and serve with your favorite Gluten Free Tortilla chips or on tacos.


Notes:

  • This salsa can last up to five days in an airtight container in your refrigerator. 

  • For an even better flavor use garlic flavored Olive Oil instead of the regular Olive Oil. 

  • You can also blend your mixture in a blender by using the lowest blend setting in short pulses. 

  • This is excellent with guacamole (see my simple guacamole recipe) and you can basically make it at the same time as the salsa. 

  • If you are missing sour cream but want a happy Dairy Free option I would recommend ‘So Delicious’ Coconut Milk Plain Yogurt.


Jorie CComment