Some recipes are so simple that I really do think twice about posting them, but then I remember that one of (the many) reasons I started this blog in the first place is to keep track & share my favorite recipes, even the simplest ones.
Salsa is one of my favorite things ever, because it’s so fresh and tomatoey, and it can freshen up so many dishes with just a few spoonfuls. A few years ago, I developed (much to my dismay) an intolerance to onions and fresh garlic. Nightmare, right? Mine too. I was in denial for several months until I couldn’t take the turmoil in my tummy after feasting on an onion-laden burrito, one too many times.
Anyway, the long of the short is that when I make my salsa recipe, I (sadly) only put in the tiniest teaspoon of onion into it. In case there’s anyone else out there reading with similar issues…never fear, the salsa is still pretty darn good, without tons of onions and jalapenos!
One of my first trips abroad was to Mexico, and I’ve been lucky enough to go a few more times in the past decade. If you love Mexican Food like I do, then a trip south of the border is a must. You’ll quickly realize that the Mexican food that we’re used to (in America, in any case) is a pretty far cry from anything you’ll eat in Mexico. On my last trip there in September 2014 I was lucky to go with my best friend who grew up in Oaxaca, and I discovered so much about what real Mexican food is – and I was not disappointed! I will be opening up a guest author spot to my best friend in a few weeks and she’ll be covering a few of her favorite authentic Mexican recipes, so keep an eye out for that!
Anyway, on to the recipe! The below can be whipped up in a matter of seconds and can be enjoyed for days. Do you have any favorite recipes that you’ve had to adapt and modify to meet your dietary needs? Feel free to post links to recipes below! Bon appétit 🙂
- 1 can of whole tomatoes
- 1 tablespoon of fresh garlic paste or 1 clove of garlic
- ½ white or red onion
- 1 tablespoon olive oil
- 2 tablespoons of lime juice
- ½ cup of fresh cilantro
- 1/2 teaspoon of apple cider vinegar
- pinch of salt
- Throw all of the ingredients into a blender and pulse a few times, until the tomatoes are the desired size and texture. I always make mine such that it’s pretty uniform and without big chunks of tomatoes (Mainly just because I have a tomato-hating husband).
Share a comment: