I absolutely adore Mexican food, but I'm not a fan when it's greasy or fried. It doesn't usually have the healthiest reputation, I know. I always go for a vegetarian option when it comes to Mexican food. And honestly, when you make it yourself at home, it's so easy to make Mexican healthy without sacrificing any flavor. Check out my black bean and quinoa burritos if you don't believe me.
Chunky Tomato Salsa (makes about 2 cups)
3 large fresh Roma Tomatoes, diced
1/2 of a small red onion, finely chopped (use less if you prefer)
1 large garlic clove, finely chopped
juice of half a lime
1 small red chili pepper or jalapeno pepper, seeds removed and finely chopped (feel free to use more or less)
1 tablespoon tomato paste (optional, but it makes the salsa texture great and gives it a rich tomato taste)
Lots of fresh cilantro, roughly chopped (I use about 3 tablespoons)
sea salt to taste
1. Put chopped onion, garlic and lime juice in a large bowl with a good pinch of salt.
2. Add the diced tomatoes, chili or jalapeno pepper, and tomato paste. Stir very well to combine. Add another good pinch of salt.
3. Add the cilantro and mix again. Transfer to a jar or another bowl and serve or keep it for up to 1 week in the refrigerator. And it gets even better after a few days of refrigeration as the flavors really meld.
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