Homemade Chips and Salsa Recipe
This recipe is organic, vegan, and gluten-free.
Equipment
- Appetizer platter. (If applicable.)
Ingredients
- 6 tomatoes. (Organic, ripe, Roma, Beefsteak.)
- 1 small red onion.
- 1/4 cup cilantro.
- 1/4 cup bell pepper. (green)
- 2 cloves garlic.
- 3 tbsp lime juice.
- 1 1/2 tbsp Jalapeno.
- 1/4 tsp pink salt.
- 1/4 tsp black pepper.
- Organic chips.
Instructions
- Clean, dry, and chop all the ingredients except the lime.
- Stack everything in the blender and add just enough lime juice and water to move the blades. Pulse a few times for only a snap to 'barely' combine. Don't over-blend.
- Adjust to taste, then remove to a bowl and refrigerate for at least three hours.
- Garnish with green onions, peppers, vegan sour cream, cilantro, olives, the works. I even sprinkle some beans on top.
- Serve with organic stone ground chips.
- Store with lime wedges in the fridge and eat within 10 days or freeze.
Notes
You can mix fresh tomatoes with jarred if you're short on fresh, and though some folks cook salsa, it can harm the nutrients.
Cooking 'does' boost lycopene in tomatoes, but the allicin in garlic and other heat-sensitive constituents are doomed, including vitamin C.
That's why I go raw.
Nutrition
Calories: 36kcal
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