Low Sodium Salsa Recipe; Homemade, Fresh, Low Calorie Salsa

Recipe Details

Low Sodium Salsa Recipe; Homemade, Fresh, Low Calorie Salsa

It’s hard to beat salsa that is made out of all freshly cut ingredients. Once you make this delicious homemade salsa, your friends will likely not stop begging you to bring it to their parties and you’ll never want to eat store bought brands again.

This low sodium, low calorie salsa is high in vitamin C, beta carotene, and lycopene, which has been proven to help prevent cancer. The jalapeno and onion can actually boost your metabolism while the raw garlic offers a substantial immune boost as well as antioxidant and anti-inflammatory benefits.

This is one of those magical foods that actually takes almost as much energy for your body to process as the body pulls out of it (if only that weren't true for the chips).

Substitute calorie dense, high fat dish-toppers with this fat free, low calorie, metabolism boosting salsa. It tastes great with chips or on omelets, meat dishes, salads, potatoes and more. This recipe is so tasty that it's hard to believe it's actually healthy. It is very easy to make and will last for 2-3 weeks in the fridge (not that I would know since it usually lasts only a few days at my house).

1/3 Cup fresh cilantro
4 Large cloves of garlic
5 Medium tomatoes
1 Medium onion
1-2 Jalapeno peppers
1 Can tomato sauce
1 Tbsp lemon juice

How to make it
Mince the garlic, jalapeno and cilantro finely. Chop onions and tomatoes to desired size. Add all ingredients in a large bowl, then mix in the tomato sauce and lemon juice. You will need to taste the finished product to determine if you have enough jalapeno for your desired heat level. If you are brave you can always taste test the jalapeno beforehand to judge how much needs to go in. Remember you can always add more but you can't take it out once you have added it.

Caution: Be careful when cutting the jalapeno peppers. Do not touch your eyes, nose, or mouth until you have thoroughly washed your hands.

*Remember, some jalapenos are hotter than others; it really is a good idea to taste them first to get an idea of whether you may want more or less in your recipe.