When I lived in El Paso, TX, I had the opportunity to try many variations of salsa. The one in this blog is a pretty simple, straight forward recipe, that add's healthy fat from avocado, if you want.
Salsa can be a time consuming chore with all the chopping that is required, however, with one of my handy kitchen gadgets, the chopper, it makes preparation quick, and it's easy to clean up afterwards.
2 cups of chopped tomatoes
quarter bunch of cilantro (or to taste)
2 Jalapeño peppers
1 medium onion
1 head of cabbage
3-4 cloves of garlic
Salt & Pepper to taste
|This recipe, as with most salsa's, is really simple. All you need are good ingredients. We had some plum tomatoes on hand, they were nice and firm and chopped up nicely in the chopper, although any tomato can be used. Cut full size tomatoes into slices before chopping.|
|Chop or cut the tomatoes, peppers, cilantro, garlic and onion into fine pieces. The avocado needs to be chopped with a knife or it will smush into the grooves of the chopper. The avocado can be included in the salsa or kept to the side to put on whatever you are going to have with the salsa, in this recipe today, I made some tapatilas [Recipe: tapatillas]
Mix all of the cut ingredients together in a bowl, then add the juice from the lemon, salt and pepper to taste. Best if the salsa is left for at least 20-30 minutes to let the flavors blend. If you are using the avocado in the salsa, now is the time to put it in. Note I only use the avocado in the salsa if it is slightly hard and not too mushy, or else I will cut it into larger pieces or long strips and use it on top of the tapatilla.
|Here is a fun tapatilla recipe. Tapatilla's are all about the fun items you put on top of a toasted corn tortilla|
|This is another fun and useful gadget that I use all the time. It works great for finely shredding cabbage. Shredded cabbage can easily be turned into sauerkraut, coleslaw, or today, I used the raw cabbage as a topping for our tapatillas. Red cabbage works well too.|
|Tapatilla's are easy, and everyone can make their own, layering the ingredients in any way you like.
Today I had on hand some good ingredients for making the tapatilla's, this included cabbage which I shredded, some leftover chicken breast which I cut into small bite sized pieces, cheddar cheese which I also shredded, and some radish microgreens for on top [Recipe: Growing Microgreens]. I also had the ingredients for the salsa recipe above.
We buy sprouted, non-GMO corn tortillas and each one has ~10g of net carbs. It is not a staple in our diet, but we sure enjoy them when we have the ingredients, and need a quick meal.