There are a lot of foods one would assume to be clean. Salsa, particularly the kind you find in the deli section of the grocery store, is one of those foods.
Negative, Ghost Writer.
All of the jarred salsas at my grocery store, including those in the produce section had at least citric acid in them, if not sugar and a bunch of other preservatives. Boo. Snacking should not be this difficult!
Turns out, it’s not.
Here’s my recipe for homemade restaurant style salsa. It has a little heft to it without being too chunky. Perfect for clean tortilla chips, another thing that’s sometimes hard to find. Look for the chips that are just corn, sunflower oil and salt. The big brands like Tostitos and Lay’s have them, but you might have to go to your grocery store’s health food aisle to find them. (Yes, I do appreciate the irony there…)
Credit for this recipe goes to my Aunt Karen. She introduced me to this salsa back when I was in middle school, which to this day remains the only thing I like to eat with cilantro. I still can’t stomach that herb elsewhere, but here its necessary.
* The recipe calls for one jalapeno which makes a very mild, almost sweet salsa. Add another jalapeno, other peppers and/or some Tabasco if you would prefer a spicier kick.
Now if I could just find a recipe for a clean margarita…
[gmc_recipe 5405]
Tada! It doesn’t get much easier than that one, folks. Enjoy!
Love it! I made homemade pico de gallo last week from a combination of my CSA haul and my first jalapeno from my garden. I add a little bit of cumin to mine. Nothing beats the fresh stuff!
Oh…cumin! Good idea. I’ve just been introduced to (or my palette has finally accepted) cumin this year. I love the subtle smokiness it lends dishes. I’ll have to try that next time.