What should you do when your injured and can’t work out? I had the urge to make so many things that I usually wouldn’t spend the time to make. Just like whenever I buy Granola at the store, whenever I buy salsa I always think how ridiculous it is that I’m purchasing it. I know the ingredients to make it at home are cheap and that it’s easy to do. Plus, if you have ever had fresh salsa you know it’s totally incomparable to the jarred stuff, but that little jar sitting on the shelf is convenient, and unlike granola, salsa usually comes relatively clean (little preservatives and added crud) right out of the jar. I always forget till I get a taste of fresh salsa how much better it really is than the jarred stuff. The problem is that in our house there is a strong division of heat preference. Paul likes his stuff mild and I like mine so hot that it would probably burn permanent holes in most people’s mouths (not kidding). So, I made this easy salsa two ways and we both lived happily ever after in salsa land.
• ½ red onion, peeled
• 2 jalapeños
• ¼ cup cilantro leaves
• 1 tsp lemon juice
• 6 ripe roma tomatoes, quartered
• 2 green onions
1. Place red onion, 1 jalapeño (deveined and deseeded), cilantro, lemon and six of tomato quarters into the Vitamix/food processor.
2. In Vitamix: turn to variable speed 1 and then quickly increase to 5, blend for 15 to 20 seconds using the tamper to press the ingredients into the blades.
In a food processor: pulse till combined and chunky-smooth.
3. Remove half of the mixture and set aside.
4. For heated version: with remaining half the mixture, add 9 roma tomato quarters, the remaining full jalapeño (in tact or deveined/deseeded for less heat), and one green onion.
• In Vitamix: select variable speed 1 and increase to 3, blend for 10 seconds using the tamper to press the ingredients into the blades. Do not over mix, leave chunky.
• In a food processor: pulse till combined but still chunky.
• Store in glass container, mason jar, or other.
5. For less heated version: use mixture that was set aside, add 9 roma tomatoes and the last green onion. Repeat step 4, store in a different container.
Fresh salsa should last 5-7 days stored in an airtight container in the fridge, so eat up!
For breakfast I packed some salsa and mixed it with a dollop of greek yogurt and taco sauce to dip my DIY Frozen Starbucks Feta Wrap in. I also threw in a pear in case I was super hungry or for a morning snack.
I just finished my morning green juice, but it had a little twist… I used red kale this time. Red kale is a gorgeous plant, the colors running through the leaves are absolutely breath taking, too bad I had to grind it all up into juice! I also got smart and made a “juice pack” last night. I put everything I was going to juice in one bag so I just had to pull that bag out of the fridge instead of searching for each ingredient. Every little minute saved in the morning is good! Here is the pic of the pre made juice bag, follow me on instagram to see the juice!
I hope you have a wonderful day!