This easy homemade paleo salsa is perfect for snackin’.
My husband, John, is visiting the blog today with a delicious recipe for a healthy salsa dip, perfect for your March Madness celebrations!
It’s March Madness time. Yesssss!! I love college basketball. Even though my team the Fordham Rams didn’t make it (they never make it), I hope your team does well. Does anyone except Wildcat fans believe Kentucky will complete a perfect season?
Of course, having healthy fun foods to snack on is essential while watching those action-packed games on TV. This week we’ll be sharing several game day recipes that will be sure to amplify your victories and also provide comfort if your team loses. Today, we’re featuring this super-tasty, super-easy to make salsa dip.
Ingredients
The basic ingredients in salsa are tomatoes and chili peppers (we’re using jalapeño peppers and a Serrano pepper in ours). Then, we kicked it up a notch with garlic, scallions, cilantro, avocado oil, and the juice of half a lime for a beautiful combination of flavors!
Instructions
*Free printable recipe card is available at the end of the post.
The only cooking required is roasting the tomatoes. Cut each tomato in half vertically and remove the seeds and core. Place skin side up on a baking pan and broil for about ten minutes. Roasting the tomatoes intensifies their flavor and aroma.
For the next step, all you need is a good blender or food processor. I recommend this one from Cuisinart. Peel the skin off of each roasted tomato slice and toss the peeled tomatoes into your food processor along with the rest of the ingredients.
Pulse about 6-8 times until blended but still chunky. (If you like your salsa smoother, process it for several more pulses). Stir in the diced tomatoes with the juice. Then add salt and pepper. Stir again until well combined.
Remove to a jar, cover, and refrigerate for one hour to allow the flavors to slowly mingle and blend together.
Pro tips and recipe notes
- If you prefer hot salsa to mild, you can include some of the seed and pith from the peppers or add more Serrano peppers and jalapeños.
- No avocado oil? No problem. You can use extra-virgin olive oil or any oil you prefer.
- My kids love this zesty salsa and like to scoop it up with these tasty organic Green Mountain Gringo blue corn tortilla chips that we found at our local health food store. The chips are certified 100% gluten free. The salsa is also amazing paired with our cauliflower flatbreads.
- Especially, if you’re following a low-carb way of eating serve with the cauliflower flatbreads, celery sticks, slices of cucumber or peppers or these baked zucchini sticks.
Is homemade salsa good for you?
You simply can’t compare a homemade bowl of salsa to the kind that comes in a jar at the supermarket. Homemade salsa is free of any preservatives or artificial flavors and the ingredients taste so incredibly fresh. Best of all, you can tweak it until you get it to just that level of spiciness that your taste buds are craving.
Enjoy! And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.
More fun recipes you’ll love
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Quick Pan-Seared Pork Chops + ButcherBox Review
Cheesy Cauliflower With Ham Casserole (Low Carb)
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Homemade Paleo Salsa
Ingredients
- 4 tomatoes
- 2 cloves of garlic chopped
- 1 Serrano pepper slit legnthwise removing the seeds and pith and cut into horizontal slices
- 3 scallions chopped
- 2 green jalapeño peppers slit legnthwise removing the seeds and pith and cut into horizontal slices
- 1/4 cup fresh cilantro chopped
- 1 teaspoon avocado oil
- 2 tablespoons lime juice this is the juice of about 1/2 of a lime
- 1 28 ounce can of diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Begin by roasting your tomatoes. Cut each tomato in half vertically and remove the seeds and core. Place skin side up on a baking pan and broil for 10 minutes. Then set aside to cool.
- Meanwhile place coarsely chopped garlic, cilantro, scallions, jalapeños, and serrano pepper in your food processor. Add oil and lime juice. Now your tomatoes should be cooled enough to handle. Peel the skin off of each slice and discard the skins and add the roasted tomatoes to your food processor. Pulse about 6-8 times until blended but still chunky. Stir in diced tomatoes with the juice. Then add salt and pepper. Stir again until well combined. Cover and refrigerate for one hour in order for the flavors to slowly mingle and blend together.
Notes
- If you prefer hot salsa to mild, you can include some of the seed and pith from the peppers or add more Serrano peppers and jalapeños.
- No avocado oil? No problem. You can use extra-virgin olive oil or any oil you prefer.
- My kids love this zesty salsa and like to scoop it up with these tasty organic Green Mountain Gringo blue corn tortilla chips that we found at our local health food store. The chips are certified 100% gluten free. The salsa is also amazing paired with our cauliflower flatbreads.
- Especially, if you're following a low-carb way of eating serve with the cauliflower flatbreads, celery sticks, slices of cucumber or peppers or these baked zucchini sticks.
Nutrition
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Alana says
Pinned on my gluten free board. My husband has made salsa many times – but not with roasted tomatoes or avocado oil. We would probably keep the oil out but the roasted tomatoes sound like a nice touch. Thank you for sharing.
Francene Stanley says
You make the recipe sound easy to prepare. It’s certainly something I would like to try although it sounds a bit hot for my taste. Use less chili, right? Thanks for the tip about roasting the tomato halves.
K. Lee Banks says
Oh my, this looks so good! I like mild salsa with tortilla chips – or to go with cheesy nachos!
Joy says
Loved this and i didn’t even have the tomatoes to roast. Great recipe and will definitely use this one again.