Servings: 6 Prep: 10 min Cook: 0 min Total: 10 min
This is a pretty standard salsa recipe. I don’t want to undermine the awesomeness of it, because it is truly great, but it’s ultimately … salsa. No big tricks, no low carb magic, just good solid ingredients.
Ok, I’m kind of lying. I just make these things up, as I go along. This salsa is AWESOME!
Use the best, freshest ingredients. Also, use a sharp knife when cutting your onions and garlic, so that they don’t bleed and oxidize, giving that weird “old onion” taste. Fresh, sweet vibrant onions and garlic really help make this a tasty little salsa. I also DO somewhat cut back on the onions, because … onions are pretty carby. There’s just enough there, so that you know they’re there, but without loading this with extra unnecessary carbs. For me, the big thing is fresh lime juice, a speckle of sweetener and enough salt to kick the lime juice’s tarty nature … right in the tail.
This salsa is … well … it’s YUM!
Note: Photos taken with baked low carb tortilla chips.
- 2 each large ripe tomatoes diced
- 1 small fresh onion diced
- 4 each garlic cloves minced
- 1 each jalepeno chillies seeds removed and finely diced
- 2 tbsp lime juice freshly squeezed
- 1/2 bunch cilantro washed, large stems removed, and chopped
- 1 tsp 'Swerve' or other sugar replacement
- salt and fresh cracked pepper to taste
- Mix and serve!
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3 thoughts on “Salsa Mexicana”
Thanks DJ! I have never added sweetener to mine! I typically use a shallot as I am really not an onion fan but need a bit in the salsa and OH the SEEDS STAY in the jalapenos for me but i am going to try your version 🙂 they are always so yummy. Life is just not complete without salsa and Guacamole and it is so much better made fresh than over priced with lots of additives from the store!
In general, Kari, I’m a big fan of adding something salty, something sweet and something tart to just about every recipe. Really, taste occurs more in the nose than on the tongue. The tongue is actually fairly blunt in terms of what it senses … sweet, salty, bitter, sour, umami and … I keep hearing that "fat" is being considered a new flavor. In any event, that’s all we get from the tongue. However, the NOSE can differentiate between millions of aromas, well beyond what we even have a vocabulary to discuss. Adding something that appeals to the base tongue "elevates" all the flavors and makes things taste better, heightening the overall taste and impact (up to a point, of course). So, you’ll often find me suggesting adding lemon juice, or a splash of wine, or a whisper of sweetener, or … this and that in seeming odd places, but my motive is usually to boost the flavor. You won’t taste a single tsp of sweetener in this, but … if I were to put the two side by side, one with and one without … one will just taste better, because the sweetness has enhanced all the other flavors. It’s a balancing act. You want to add "some" to enhance flavors, but not so much it tastes sweet. Ya know? I hope this helps! 🙂
This is my first ever attempt to make salsa – and it went well! I am nowhere near the 10 minute prep stage – chopping takes much longer than that for me. We will make this again.
—Reply posted by DJ on 3/16/2016
Patti, awesome! Yes, cutting tomatoes can take time, especially with a dull knife, but practice makes perfect! Also, if you’re ok with “less than perfect” you can almost literally just randomly chop at them until it’s “chunky”. It all tastes the same! 🙂