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Whole30 Salsa
This robust salsa can be made anytime of the year with this simple recipe.
Course
Sauce
Cuisine
Mexican
Keyword
gluten free, low carb, paleo, whole 30
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
30
servings
Calories
11
kcal
Author
Amanda McGillicuddy
Equipment
Knife
Cutting board
Mixing bowl
Lime juicer
Ingredients
14
ounces
Fire roasted tomatoes
Canned
14
ounces
Tomato sauce
Canned
2
Limes
About ¼ cup of juice
1
Yellow onion
Small
2
Jalapenos
Large
¼
cup
Cilantro
Finely chopped
6
Cloves of garlic
1
tsp
Chipotle powder
1
tsp
Oregano
½
tsp
Cumin
½
tsp
Cayenne pepper
Optional
½
tsp
Black pepper
½
tsp
Salt
US Customary
-
Metric
Instructions
Dice the onion into small pieces, removing the outside skin.
Remove the ribs and seeds from the jalapenos and begin dicing the peppers.
Finely chop the cilantro.
Juice the limes into a large bowl. You should get about ¼ cup of lime juice.
Add the chopped vegetables, tomatoes, tomato sauce and spices to the bowl.
Mix the salsa with a spoon until everything is incorporated.
Serve and enjoy. Store in an airtight container in the fridge for up to up to 7 days or 2 months in the freezer.
Notes
For a smoother, restaurant style salsa, add salsa to a blender and blend for 45 seconds before serving.
Nutrition
Serving:
2
tbsp
|
Calories:
11
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
130
mg
|
Potassium:
60
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
171
IU
|
Vitamin C:
4
mg
|
Calcium:
10
mg
|
Iron:
1
mg