RECIPE: Salsas

Salsas are a wonderful item to have on hand. If you buy them in stores just double check that all the ingredients are whole foods and no preservatives and low sodium. But it is so easy to make salsa that you don't have to buy any more from the stores.

Salsa is great to spice up any meal - fish, chicken, eggs, tofu, veggies & red meat. It can be a marinade or a topping. Mix with Greek yogurt for a creamy topping.

ROASTED TOMATO SALSA

Ingredients:
Roma Tomatoes (any tomatoes work - just select the brightest colored ones because they are the freshest -- canned tomatoes works too, just make sure it is low sodium)
Red Onion
6 Garlic Cloves
Olive Oil 
1/2 Cup Cilantro (green onion or parsley works too)
Zest & juice of 1 lime

1. Cut the Roma tomatoes & red onions into eighths
2. Roast the tomatoes & onions with the whole garlic cloves in a 400 degree oven. Sprinkle with the 2 tablespoons of olive oil. Cook for 15 minutes uncovered.
3. Let them cool and then pour them into a blender.
4. Add the cilantro, lime zest and lime juice into the blender. Add a pinch of salt and pepper. Add a teaspoon of olive oil. (this will give us the texture we want)
5. Blend & serve.
*Last 5-6 days in the fridge

RAW SALSA (aka: PICO DE GALLO) 

Ingredients:
4 Tomatoes (trade for mangoes for a mango salsa)
1/4 Red Onion (shallots or white onions work too)
1 Garlic
1/4 cup chopped cilantro
Juice & zest of 1 lime
2 teaspoons of Olive Oil

Chop up the tomatoes (remove the seeds and pulp before dicing), onion, garlic, and cilantro into tiny pieces. Top with lime zest & juice, salt & pepper and 2 teaspoons of olive oil. Stir and serve.
*You can add beans or corn for more depth
*Last 5-6 days in the fridge