While Whole 30 is really getting to me these days (I'm just so tired of cooking and shopping), one good thing to come from this round is this salsa. I already bragged on this last week. Since the first batch went so fast, it was time to make another. My recipe is adapted from this one over on Whole in 30.
- 2 cans whole tomatoes, drained really well
- 1/2 to 3/4 a can of jalapeños (depending on how spicy you like your salsa)
- Handful of cilantro
- 1/2 yellow onion, cut into chunks
- 1 carrot, cut into pieces & peeled if you prefer
- 1/2 lime (or if you forgot to buy it, teaspoon of lime juice)
- 1 garlic clove or teaspoon of garlic powder
- Teaspoon of sea salt
- Teaspoon of cumin
What to do:
Combine all ingredients in the food processor or blender. Process to your liking (I prefer my salsa thin, not chunky). I find I prefer the salsa to be refrigerated for the flavors to meld a bit, but I also have no problem eating it straight out of the food processor.
This recipe is Whole 30 approved. I found that unsweetened banana chips are a great (albeit much smaller) alternative to tortilla chips. As Whole 30 would prefer, crispy veggies like cucumbers and carrot slices are also great for dipping!