THE RECIPE
INGREDIENTS
- 7 ripe field tomatoes (hot house)
- 4 mixed peppers (bell, banana, cherry, jalapeno)
- 3 tomatillos (chopped very fine)
- 1/2 large red onion
- 3 cloves garlic
- 1/2 cup chopped cilantro
- 1/4 cup White vinegar
- 1/4 cup brown sugar substitute (optional) – I use Swerve’s
- 1 tsp cumin
- Pinch of salt
DIRECTIONS
Yield: 16 Servings
I chop and dice by hand but you can easily use a food processor, just don’t over pulse or you will have a runny salsa instead of a chunky salsa…which is great if you like a runny salsa, it still tastes the same.
- Dice tomatoes, peppers, tomatillos, onions mix together in a large bowl.
- Press garlic and chop cilantro, add to bowl of diced tomato mixture.
- Add vinegar, salt, and cumin to the mixture.
- Add sweetener substitute if you prefer a sweet salsa, otherwise leave out.
- Give everything a good stir and let sit in fridge for 2 hours before serving.
I store the salsa in mason jars in the fridge, it keeps up to 2 weeks.
- Serve over chicken or seafood or just about anything!
- Enjoy!
Spice up your meals!
I used to grow tomatillo and stupice tomatoes when I had a big garden in Prince George, BC. Although I haven’t grown them in years this is my favourite fresh salsa recipe from when I grew all my own herbs and veggies. Don’t be shy to change up the proportions and add herbs to your own taste. This is a versatile recipe and I put this salsa on eggs, pork chops, sausages, cheese crackers…whatever you feel like having a bit of salsa with.
Nutrition Facts
Amount Per 1/2 cup Serving
| Calories | 274.48 |
| Fat | 0.13 g |
| Carbohydrates | 1.33 g |
| Fiber | 0.48 g |
| Protein | 0.35 g |
unKETOventional 