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