By Brandon McDearis
Have you ever wondered why those salsas at the Mexican restaurants taste so fresh and delicious? Well, more than likely, they are made in-house with fresh ingredients. This recipe is super simple and its uses can go way outside the box. In addition to the traditional ways that come to mind, I enjoy this salsa as a sauce, too. The fresh ingredients here, such as the tomatoes, onion, garlic, lime and cilantro, combine for a pretty dense nutritional punch. Just make sure you don’t go too crazy with the chips, like most of us do when we are at the restaurant.
Ingredients:
- 2 14-ounce cans diced tomatoes
- 4 Roma tomatoes, diced
- 1/2 a large yellow onion, diced
- 2 cloves garlic, chopped
- 1 jalapeno, diced
- 1 cup chopped cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- dash of Tabasco or other hot sauce to taste
Preparation:
Simply put all ingredients in a blender and pulse to your desired consistency. For a chunkier salsa, cut the vegetables the size that you want them and mix in a bowl. Adjust seasoning as needed.
Nutrition Facts: (4oz)
Calories: 53 / Fat: 1g / Saturated Fat: 0g / Carbohydrates: 10g / Fiber: .5g / Protein: 1g
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Brandon McDearis is a personal chef working in the Charlotte area. He currently owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a bachelor of science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes to busy families and elderly people. Brandon is also one of the board of directors for Wellspring International Outreach (www.wellspring-outreach.org) and works with a group of others to raise money for the abandoned children of Peru.
