Fresh tomato salsa can be whipped up in minutes, but with just a little extra effort (hardly any), you can enjoy the rich, smoky flavor of this roasted tomato salsa. Want to kick the flavor up a notch? Roast the jalapeño along with the tomatoes, for a sweet and smoky pepper that is less spicy than raw jalapeño.
Total Time: 50 min.
Prep Time: 20 min.
Cooking Time: 20 min.
Yield: 6 servings, about ¼ cup each
Ingredients:
1 lb. tomatoes, cut in half
½ medium onion, cut in half
3 cloves garlic
1 medium jalapeno, seeds and veins removed, cut in half
¾ tsp. sea salt (or Himalayan salt)
1 Tbsp. fresh lime juice
¼ cup coarsely chopped fresh cilantro
Preparation:
1. Preheat oven to 450° F.
2. Place tomatoes cut side up on a baking sheet.
3. Add onion, garlic, and jalapeno. Season with salt.
4. Bake for 20 minutes, turning after 10 minutes, until soft. Cool for 10 minutes.
5. Place roasted vegetables in blender or food processor; cover. Blend until slightly chunky.
6. Add lime juice; blend to desired consistency.
7. Place salsa in a medium bowl. Add cilantro; mix well.
Tip: For a spicier salsa add 1 to 2 additional jalapenos.
Total Time: 25 min.
Prep Time: 25 min.
Cooking Time: None
Yield: 8 servings, about ¼ cup each
Ingredients:
1 lb. tomatillos, husks removed, washed, coarsely chopped
¾ cup coarsely chopped fresh cilantro
½ medium onion, chopped
1 clove garlic, coarsely chopped
1 medium jalapeno, seeds and veins removed, coarsely chopped
2 Tbsp. fresh lime juice
½ tsp. sea salt (or Himalayan salt)
Preparation:
1. Place tomatillos, cilantro, onion, garlic, and jalapeno in blender; cover. Blend until slightly chunky.
2. Add lime juice and salt; blend to desired consistency.
Tips:
• If salsa has too much liquid, it’s okay to remove some. You can add this flavorful liquid to guacamole, taco meat, or scrambled eggs.
• For a spicier salsa add 1 to 2 additional jalapenos.
• For a roasted salsa, cut tomatillos (with husks removed) in half, place them cut side up on a baking sheet. Bake at 450° F. for 15 to 20 minutes, or until soft. Place roasted tomatillos in blender with other ingredients as listed above.
Whether you’re adding it to your baked potato, enjoying it with Mexican food, or eating it as a snack, get ready to love this guacamole.
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 10 servings, ¼ cup each
Ingredients:
4 ripe medium avocados, peeled, seeds removed, mashed
1 medium tomato, seeds removed, finely chopped
½ sweet white onion, finely chopped
2 medium chiles (like jalapeno, Serrano, or Anaheim), seeds and veins removed, finely chopped (optional)
¼ cup chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
Sea salt and ground white pepper (to taste; optional)
Hot pepper sauce (like Tabasco) (to taste; optional)
Preparation:
1. Combine avocados, tomato, onion, chiles (if desired), cilantro, lime juice, and cumin in a large bowl; mix well. Mixture may be slightly chunky.
2. Season with salt, pepper, and hot sauce if desired.
3. Serve with fresh carrots sticks, jicama sticks, or baked tortilla chips.
It’s easy to “eat the rainbow” with this vibrantly colored salsa made with tomato, mango, avocado and bell peppers. Want to make it spicy? Add finely chopped jalapeño or habanero. Eat as a side salad, or spoon onto grilled fish, chicken, or pork chops.
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 8 servings, about ⅓ cup each
Ingredients:
1 medium tomato, coarsely chopped
1 medium green (or red or yellow) bell pepper, coarsely chopped
1 medium mango, peeled, cut into ¾-inch cubes
1 medium red onion, coarsely chopped
3 fresh cilantro sprigs, finely chopped
2 Tbsp. fresh lime juice
1 medium avocado, cut into ¾-inch cubes
Preparation:
1. Combine tomato, bell pepper, mango, onion, cilantro, and lime juice in a medium bowl; mix well.
2. Gently fold in avocado.
3. Serve immediately.
How many times have you reached mindlessly into a bag of mediocre tortilla chips, shoveling one after another into your mouth? Those fried crisps are loaded with fat, calories, and sodium that adds up fast! Why do that, when it’s quick and easy to make your own healthy chips with actual corn tortillas? These baked corn tortilla chips taste fresh and have a satisfying crunch you’ll love, without the guilt. Dress them up with a squeeze of fresh lime, serve with salsa or this seven layer dip, or make these healthy nachos.
Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 10 servings
Ingredients:
15 corn tortillas, cut into wedges
Nonstick cooking spray
1 tsp. sea salt (or Himalayan salt)
Preparation:
1. Heat oven to 375° F.
2. Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp.
3. Sprinkle with salt.
Via: Team Beachbody
