To bring in your Memorial Day BBQ with style, here’s a quick and delicious recipe for Salsa Fresca with three variations to share at your party this weekend, at a picnic, or whenever you like! Salsa is a fantastic condiment, especially when it’s homemade. It’s loaded with veggies and you can get away with sneaking in a couple non-traditional veggies like carrots and fruits, which is especially awesome for the little’s who are trying to find new ways to eat their veggies.
Salsa is also a low calorie option perfect for those of you who are trying to get ready for the summer bikini season (my clients love this as an option for keeping their calories and macronutrients in check without sacrificing any flavor). Salsa is incredibly versatile! Whoever said salsa is just for fried tortilla chips or Mexican food has vastly underrated its use. I love using salsa on my One Bowl Skillet Meals for a topping with fresh avocado, cumin, and lime juice; I also enjoy using salsa mixed with homemade hummus for a salsa-hummus dip, or blending it with my Classic Cashew Cheese for a cheezy-salsa dip, or simply with half an avocado.
What you’ll need:
- 2-3 cups of tomatoes of your choice
- ½ cup red onion
- ½ cup fresh cilantro
- 2 tablespoon jalapeño flesh (adjust to taste)
- 1 tablespoon olive oil
- ½ teaspoon cumin, ground
- 1 teaspoon sea salt (to taste)
- 2 garlic cloves
What you’ll do:
- Simply chop all the ingredients by hand or use a food processor to gently pulse until your desired consistency. I enjoy mine fairly thin and pulsed well, but if you like it a bit chunkier, pulse slowly. To add the variations just chop and stir in.
Mango: What you’ll add to Salsa Fresca: 1 whole ripe mango (make sure the mango is super ripe, soft and fragrant or you’ll miss out on the punch of flavor mango will give it).
Strawberry: What you’ll add to Salsa Fresca: 1 cup fresh ripe strawberries + 1 teaspoon of habanero. If you want to exercise some caution or make this less hot, use 1/4-1/2 teaspoon of habanero; it doesn’t seem like much but trust me it’s hot!
Cilantro: What you’ll add to Salsa Fresca: 1/2 cup fresh chopped cilantro + 2 dried (soaked and re-hydrated) chili poblano peppers +
I wish you all an amazing weekend full of celebrations. See you next time or keep up to date with me via Instagram this weekend!
Eat well, live well, be well,
McKel Hill, MS, RD, LDN of Nutrition Stripped