Salsa – in my book an essential side for any Mexican food night.
I mean can you really say you are eating Mexican food for dinner if there isn’t salsa??
Mexican food night without salsa is like PB&J without the jelly.
There is a reason why every Mexican restaurant starts your meal with chips and salsa.
I mean, when I go to a Mexican restaurant, I order the fajitas because I feel obligated to buy something and not just eat the free chips and salsa!
It just tastes so FRESH.
While store-bought salsa is super convenient, this homemade salsa has that fresh flavor!
I also love that you can adjust the heat level to exactly what you want, since I have a very fine line of what is too hot for me.
Now I understand that most restaurant salsa’s don’t have avocado in them, but I’m trying to add healthy fats whenever possible!
Easy and simple to throw together and full of nutrients, this is a great addition to any Mexican food night, especially in the summer when you can get fresh grown tomatoes!
Homemade Salsa
Difficulty Level: Easy
Servings: 8
Ingredients:
- 1 pound of tomatoes, diced
- ½ red onion, chopped OR ½ teaspoon onion powder
- 1 cup frozen corn, thawed (omit for keto)
- 2 avocados, peeled, seeded, and cubed
- 2 cloves of garlic peeled, crushed, and chopped OR ¼ teaspoon garlic powder
- 1 Tablespoon cumin
- ½ teaspoon ground oregano
- 1 teaspoon pink Himalayan or Celtic sea salt
- 1 lime, juiced
- OPTIONAL: ½ cup fresh cilantro, chopped
- OPTIONAL: Hot sauce, cayenne pepper, or diced jalapeno pepper to spice things up
Directions:
- Mix everything together in a medium bowl. Taste test and adjust seasoning and spiciness to your preference.
- Serve immediately.
Storage:
Your best storage option is finding a container that perfectly fits the leftover salsa so that the avocado does not brown, but that’s often hard to find.
Alternatively, store in a narrow, air-tight container like a Mason jar with a screw top lid (so that less surface area is exposed to the air) and squeeze a little extra lime juice on top to help prevent browning. You can also use plastic wrap to press up against the top to prevent it from being exposed to air.
