Homemade Salsa

Good Morning!  TGIF Friends!

In case you hadn’t already figured it out, I’m particular about the foods I buy and ingredients contained in them.  I try to buy as many organic foods possible and things with recognizable ingredients.  Last year I read a book about all the gunk put in food to preserve them and it made me shutter.  Sometime I will tell you more about the book.

Eating well has always been a important to me, but even more of a focus as I recover from my foot injury and increasing my fitness intensity.  My body needs solid fuel to perform and re-train. 

With that, how about some homemade salsa to kickoff this Cinco de Mayo weekend!

Over the years I’ve made pico de galo, but never canned my own salsa.  A few weeks ago, I bought mason jars at Target so when I saw these lovely jalapenos at the market I knew I had a new mission.   

Homemade salsa is ridiculously easy to make.  I will be making my own salsa from now on and I’m going to have so much fun playing with the ingredients.

 So I got a pot and added a little bit of this…. 

 A little bit of that….

And a whole that…

And voila….homemade salsa!  

Salsa makes a great addition to many foods.  When I was losing weight, I was always looking for ways to add flavor to my foods so I didn’t feel like I was on a diet.  Salsa was a good option because of it’s vegetable based ingredients and low-calories.  

I like to eat salsa as a snack with pita, plantain or tortilla chips.  I also add salsa to my eggs, salads, black beans, lentils, fish, chicken and rice.  It’s so versatile. Also, a great way to add flavor and spice to your favorite foods.  Enjoy!

Homemade Salsa

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Homemade Salsa

Author: Skinny Fitalicious

Ingredients

• 1 28 oz can organic diced tomatoes
• 2 jalapeno peppers, chopped
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 1 bunch of cilantro leaves, chopped roughly
• Juice of 1 lime
• Salt to taste

Instructions

1. Wash, prep and chop vegetables
2. Heat a large pot on stove top to medium-low heat
3. Add 1 tbsp extra virgin olive oil and add onion, jalapeno & garlic
4. Cook until vegetables are tender
5. Add tomatoes and bring to a boil
6. Simmer on low for 15 minutes
7. Add lime, salt & cilantro
8. Refrigerate in a container 4-5 hours prior to serving

Notes

10 calories per tablespoon

Nutrition Information

Serving size: 15 Calories: 12 Carbohydrates: 3g Sugar: 1g Sodium: 58mg Fiber: 1g

3.5.3226

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Linking up with Jill at Fitness,Health and Happiness, Katie at Running 4 Cupcakes, Strange But Good with Laura

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About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.