PANTRY STAPLE SALSA



Restaurant-style salsa is actually super simple to make at home! Most of the ingredients for this recipe are pantry staples, making it easy to make at the last minute. It’s delicious for dipping, and also a fabulous ingredient in a variety of recipes, like Slow Cooker Creamy Salsa Chicken (this page) or Chicken Quesadillas (this page).

SERVING SIZE

¼ cup (2.5 ounces)

PER SERVING

19 calories

0 g fat

4 g total carbs

4 g net carbs

0 g protein

MAKES  2½ CUPS

3¾ cups (30 ounces) canned no-salt-added diced tomatoes with green chilies, drained

¼ cup (1.5 ounces) chopped onion

¼ cup chopped fresh cilantro

2 cloves garlic, coarsely chopped

1½ tablespoons lime juice

½ teaspoon sea salt, or to taste

⅛ teaspoon chili powder (optional; see Tips & Variations)

TIPS & VARIATIONS

• Omit the chili powder for mild salsa, or add to taste for spicier salsa. Keep in mind that green chilies in the canned tomatoes already add some heat to this recipe. If you are unsure, start by making the salsa without chili powder first, then taste to see if you want more heat.

• Be careful not to overprocess. You want to have some chunks left in the tomatoes.

• You can use red or white onion to your liking. Red onions are slightly higher in carbs.

 

 

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