Cilantro Lime Salsa

 

 

Tonight was nacho night and we made the grocery run for the usual ingredients:  black beans, corn, serrano peppers, tortilla chips. When we got to the salsa aisle, though, the labels stopped me dead in my tracks.

I couldn’t bring myself to buy jarred salsa, knowing what I know now, about the acceptable ratio of sodium to calories per serving. The healthy ratio is 1:1. For example if the salsa contains 10 calories per serving, it should contain no more than 10 milligrams of sodium per serving. Pace brand salsa, has 230 milligrams per 10 calorie serving (2 Tbsp.). Who eats only 2 tablespoons of salsa?

So, I decided to create my own salsa, using salt-free canned tomatoes. It was actually very easy and quick. And tasted way better than salsa from a jar!

Cilantro Lime Salsa

1 14.5 oz can diced tomatoes, with juice, no salt added

1/4 onion, red or white, finely diced

1-2 cloves fresh garlic, finely minced

1/2 fresh jalapeno or serrano pepper, finely minced (optional)

Handful fresh cilantro, chopped

Juice of one fresh lime

Sea salt to taste

Method:

Combine all ingredients well and taste for seasoning. Add sea salt as desired.  Store in airtight container in refrigerator at least 1/2 hour to allow flavors to blend. Keeps about 1 week, refrigerated. Happy, healthy munching!

One thought on “Cilantro Lime Salsa

  1. Looks delicious! Good for you for cutting out so much salt. I make salsa using canned tomatoes too in a recipe and method similar to yours. Beats store bought every time!

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