Homemade Paleo Salsa
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. It's a super-tasty, super-easy to make salsa dip. Enjoy!
Servings 5 cups
Calories 31kcal
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.4 tomatoes
- Meanwhile place coarsely chopped garlic, cilantro, scallions, jalapeños, and serrano pepper in your food processor. Add oil and lime juice.2 cloves of garlic, 3 scallions, 2 green jalapeño peppers, 1/4 cup fresh cilantro, 1 teaspoon avocado oil, 2 tablespoons lime juice, 1 Serrano pepper
- 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.1 28 ounce can of diced tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper
- 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.
- Salsa can be made ahead of time and stored in an airtight container in the refrigerator. It usually keeps well for up to 2-3 days.
Nutrition
Calories: 31kcal | Carbohydrates: 6.3g
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