You are here: Home / Paleo Recipes / Appetizers / Paleo Salsa Recipe
Ooooh. Finally a Paleo appetizer that’s dippable, spicy and delicious. A Paleo Salsa Recipe!
Whoever came up with salsa knew what they were doing.It is theperfect combo of flavors, and once you add a chip to it it’s basically addicting. Back in the day my sister, Mom, and I would meet our friends at the local Chili’s for chips and salsa for hours. Unhealthy habit? I think there could be worse. Either way it was our time to catch up on each other’s lives, and enjoy a margarita or two to share.
So yesterday I knew it was about that time for a new blog post. So I headed to the store and got fresh tomatoes, herbs, onions, garlic, and limes for this masterpiece. I felt like a snob looking at the row of hundreds of salsas bottled, but there’s just something wrong about eating salsa out a bottle when I can make it so easily.
The problem came with the chips. I mean, if chips were Paleo I would’ve been eating chips and salsa the past few years. So then I thought… plantain chips! Plantains are paleo! I’ve seen them all over my Instagram feed, but there were no ripe plantains at the store. Sooo I settled for a packaged brand. They were cooked in palm oil, which is actually Paleo. So I left the store a happy girl. (If you want a homemade plantain chip recipe, go here!)
Next, Momma and I made this salsa, and I ate about half of it with the chips and was too full for dinner. That’s how good this stuff is. So I encourage you to make this homemade salsa. Thenyou shouldmakea2 ingredient salsa chicken recipe (with your fresh salsa)! Adiossenoritas, happy salsa making!
Paleo Salsa Recipe (Cast Iron)
2015-01-05 18:52:16
a simple way to make homemade salsa using a cast iron
Ingredients
- 3 plum tomatoes, halved
- 1 green jalapeno, halved with seeds removed
- 3 garlic cloves, unpeeled
- 1 white onion, cut into 4 quarters
- 2-3 Tablespoons cilantro, chopped
- 1 ½ Tablespoons lime juice
- ½-1 teaspoon salt
Instructions
- Heat cast iron on medium to high heat for 5 minutes, with no oil.
- Place tomatoes, jalapeno, and unpeeled garlic cloves onto hot cast iron and cook for 6 minutes stirring occasionally.
- Remove from cast iron and peel the cloves of garlic. Then place cooked ingredients in a food processor.
- Add onions to the hot cast iron and cook for 6 minutes stirring occasionally.
- Place onions in food processor with other ingredients. Turn on for 30 seconds or until desired consistency.
- Let salsa sit for ten minutes, then add cilantro, lime, and salt. Stir. Serve room temperature or cold with plantain chips.
Notes
- I used roma tomatoes, which are a variety of plum tomatoes.
- Seal in an air-tight container for up to three days.
Dr. Monica Bravo https://drmonicabravo.com/
Honey Garlic Asian Chicken Recipe
I’m back with a new recipe! This is a Honey Garlic Asian Chicken Recipe, and it’s tried and true. Because I have literally been cooking this once a week, for over 6 months. One good thing about this recipe, is that although I will give an amount for each ingredient, it is very flexible. Sometimes…
Creamy Tomato Rosemary Soup with Noodles
Happy New Year! Today I am sharing my newest recipe Creamy Tomato Rosemary Soup with Noodles. This incredibly warm recipe is sure to brighten even the coldest winter days. And by cold I mean cold for the South. Which means yes, it is just 50 degrees here in New Orleans! When I arrived in New…
How to Study for Step 1
I must have googled “How to study for Step 1” hundreds of times during my second year of medical school. The test was daunting to me, and all I wanted was to do well enough to have a chance at a competitive specialty, like Dermatology. My goal was to get above a 250 on Step…
Reader Interactions
Comments
Paul says
Try this 1,2,3,4 version which is not cooked so much.
1 pinch salt
2 fresh jalepenos
3 cloves garlic
4 Roma tomatoes
Heat dry skillet on high. Quickly heat jalepenos and tomatoes until the skins start to blacken. Blend ingredients. Simple and fresh tasting. No onion allows the other flavors to come through.Reply
Monica Bravo says
Thanks Paul!
Reply
Chelsea says
Could this recipe work without using a cast iron skillet?
Reply
Monica Bravo says
Yes! You can use another kind of skillet.
Reply
Rachel @ Grok Grub says
Anything that can be made in a cast-iron = a win for me!
Reply
Monica Bravo says
Me too!!
Reply
Mark says
Looks delicious! I’ve been craving some chips and dip, think I’ll save this recipe and have a go!
Reply
Melissa says
I boil the onion, garlic & 1 jalapeño & 1 Serrano chili for 10 min, drain & add to 1 can mexican tomatoes, 1/2 Bunch cilantro, 1/2 lemon juiced, salt, pepper, dash cumin& oregano… Blend in food processor Or blender… Yum! Even real Mexicans like it.
Reply
