A staple in my fridge is a quick salsa. Canned salsas have their place, but they often have extra sugar and preservatives to make them more shelf stable. This salsa only lasts around a week in the fridge, but it normally never lasts that long in our house. I put this literally on anything that I want a burst of flavor. Eggs, salads bowls, and any time I make something with a Mexican flavor profile.
| Net Carbs | Fat | Protein |
|---|---|---|
| 23g | 27g | 40g |
Weeknight Quick Salsa
This salsa is not the most technical, but is a great option to keep in the fridge for a salad bowl, eggs, or anything else that needs a little kick.
Equipment
- Blender
- Cooking knife
- Cutting Board
Ingredients
- 1 28oz San Marzano Canned Peeled Tomatoes
- 1/2 Red Onion
- 1 Bunch of Cilantro
- 1 Jalapeño
- 4 cloves Garlic
- 2 tsp Cumin
- Salt & pepper to taste
- 1 Lime
- 1 tbsp Tomato paste
Instructions
- Rough chop and add to a blender 1/2 of a red onion, 1 bunch of cilantro, 1 jalapeño, and 4 cloves of garlic. Do not need to finely chop as it's all going in a blender.1/2 Red Onion, 1 Bunch of Cilantro, 1 Jalapeño, 4 cloves Garlic
- Zest and juice one lime and add to the blender.1 Lime
- Add the cumin, salt, and pepper to the blender.2 tsp Cumin, Salt & pepper to taste
- Add tomato paste and canned tomatoes to the blender.1 28oz San Marzano Canned Peeled Tomatoes, 1 tbsp Tomato paste
- Pulse the blender in short bursts to desired consistency. 4 or 5 pulses will create a salsa that still has some chunks to it. You can blend smooth for a less chunky salsa.
- Taste for salt level. Add more if necessary.
- Transfer the salsa from the blender to a large mason jar or container that you can close and add to the fridge.