I’ve said it before and I’ll say it again, I’m a Texas girl and therefore I love me some Tex-Mex. As you can probably guess from the picture above, this includes chips and salsa! YUM! My favorite Tex-Mex restaurants are the ones that make their own salsa in-house. There’s just something about wholesome, fresh, homemade salsa that always seems to hit the spot!
My frequent cravings for fresh, wholesome salsa inspired me to make an in-house salsa of my own. Not only is homemade salsa delicious and refreshing, its MUCH healthier for you than the vast majority of the store bought options lining the shelves of the chip aisle. I don’t know if you’ve noticed, but your stereotypical store bought salsa has an INSANE amount of sodium. Think about this, if you’re like most people and enjoy your salsa with {salted} tortilla chips, don’t be surprised if you’re feeling a little {or a lot} bloated the next day. I know this feeling too well and let me tell you, it is not a fun feeling. Luckily, making homemade salsa can help alleviate this aftermath.
One of the great things about homemade anything is that you can see exactly what, and how much of a certain ingredient you put in. Don’t you just love being in control? I do. And I’ll take my salsa sans the 1100 mg of sodium! Having this type of control over what you eat is the best way to enjoy the foods you love without killing your diet! I’m sure you’re eager to read the recipe, but I wanted to mention that there are countless ways to enjoy your salsa other than with tortilla chips. Pair your salsa with fresh veggies, or drizzle it over salmon, chicken, or an omelette to get an extra kick!
- • 2 heirloom tomatoes
- • 1 jalapeño, diced (keep seeds)
- • 1/2 red onion, diced
- • 1 garlic clove
- • Handful of cilantro
- • 1 Tbsp honey
- • 1 tsp salt
- • 1 tsp ground cumin
- • 2 tsp cayenne
- • 2 tsp chili powder
- • 1 splenda or sugar packet
- • Slice the tomato, jalapeño (keep the jalapeño seeds), and red onion and place in food processor.
- • Combine garlic clove, cilantro, honey, spices, and sugar with ingredients in food processor.
- • Pulse until reaching desired consistency and enjoy!
- To adjust how spicy or mild your salsa is, adjust the amount of jalapeño seeds you use. To make your salsa more spicy add more jalapeño seeds. Use less jalapeño seeds if you want your salsa to be mild.
- BE CAREFUL not to touch your eyes or other sensitive areas after cutting your jalapeño. Doing so will result in painful burning. To alleviate burning pain from jalapeños, soak the affected area in milk.
