• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dr. Monica Bravo

Healthy Recipes and Doctor Tips

  • Home
  • About
  • Recipe Index
    • By Picture
    • By Title
  • Contact
  • Shop
You are here: Home / Paleo Recipes / Appetizers / Paleo Salsa Recipe

By Monica Bravo 10 Comments

Paleo Salsa Recipe

Ooooh. Finally a Paleo appetizer that’s dippable, spicy and delicious. A Paleo Salsa Recipe!This Paleo Salsa Recipe is to die for and super easy to make!

Whoever came up with salsa knew what they were doing. It is the perfect combo of flavors, and once you add a chip to it it’s basically addicting. Back in the day my sister, Mom, and I would meet our friends at the local Chili’s for chips and salsa for hours. Unhealthy habit? I think there could be worse. Either way it was our time to catch up on each other’s lives, and enjoy a margarita or two to share. 

So yesterday I knew it was about that time for a new blog post. So I headed to the store and got fresh tomatoes, herbs, onions, garlic, and limes for this masterpiece. I felt like a snob looking at the row of hundreds of salsas bottled, but there’s just something wrong about eating salsa out a bottle when I can make it so easily.
This Paleo Salsa Recipe is to die for and super easy to make!
The problem came with the chips. I mean, if chips were Paleo I would’ve been eating chips and salsa the past few years. So then I thought… plantain chips! Plantains are paleo! I’ve seen them all over my Instagram feed, but there were no ripe plantains at the store. Sooo I settled for a packaged brand. They were cooked in palm oil, which is actually Paleo. So I left the store a happy girl. (If you want a homemade plantain chip recipe, go here!)

Next, Momma and I made this salsa, and I ate about half of it with the chips and was too full for dinner. That’s how good this stuff is. So I encourage you to make this homemade salsa. Then you should make a 2 ingredient salsa chicken recipe (with your fresh salsa)! Adios senoritas, happy salsa making!

 

Paleo Salsa Recipe (Cast Iron)
2015-01-05 17:52:16
a simple way to make homemade salsa using a cast iron
Write a review
Save Recipe
Print
Ingredients
  1. 3 plum tomatoes, halved
  2. 1 green jalapeno, halved with seeds removed
  3. 3 garlic cloves, unpeeled
  4. 1 white onion, cut into 4 quarters
  5. 2-3 Tablespoons cilantro, chopped
  6. 1 1/2 Tablespoons lime juice
  7. 1/2-1 teaspoon salt
Instructions
  1. Heat cast iron on medium to high heat for 5 minutes, with no oil.
  2. Place tomatoes, jalapeno, and unpeeled garlic cloves onto hot cast iron and cook for 6 minutes stirring occasionally.
  3. Remove from cast iron and peel the cloves of garlic. Then place cooked ingredients in a food processor.
  4. Add onions to the hot cast iron and cook for 6 minutes stirring occasionally.
  5. Place onions in food processor with other ingredients. Turn on for 30 seconds or until desired consistency.
  6. Let salsa sit for ten minutes, then add cilantro, lime, and salt. Stir. Serve room temperature or cold with plantain chips.
Notes
  1. I used roma tomatoes, which are a variety of plum tomatoes.
  2. Seal in an air-tight container for up to three days.
Dr. Monica Bravo https://drmonicabravo.com/

Filed Under: Appetizers, Paleo Recipes

January 27, 2021

Honey Garlic Asian Chicken Recipe

I’m back with a new recipe! This is a Honey Garlic Asian Chicken Recipe, and it’s tried and true. Because I have literally been cooking this once a week, for over 6 months. One good thing about this recipe, is that although I will give an amount for each ingredient, it is very flexible. Sometimes…

Read More

This Tomato Rosemary Soup is incredibly comforting and delicious. This pasta and soup dish will make your house smell amazing!

December 31, 2019

Creamy Tomato Rosemary Soup with Noodles

Happy New Year! Today I am sharing my newest recipe Creamy Tomato Rosemary Soup with Noodles. This incredibly warm recipe is sure to brighten even the coldest winter days. And by cold I mean cold for the South. Which means yes, it is just 50 degrees here in New Orleans! When I arrived in New…

Read More

How to Study for Step 1

July 14, 2019

How to Study for Step 1

I must have googled “How to study for Step 1” hundreds of times during my second year of medical school. The test was daunting to me, and all I wanted was to do well enough to have a chance at a competitive specialty, like Dermatology. My goal was to get above a 250 on Step…

Read More

Reader Interactions

Comments

  1. Paul says

    January 6, 2015 at 6:34 am

    Try this 1,2,3,4 version which is not cooked so much.
    1 pinch salt
    2 fresh jalepenos
    3 cloves garlic
    4 Roma tomatoes
    Heat dry skillet on high. Quickly heat jalepenos and tomatoes until the skins start to blacken. Blend ingredients. Simple and fresh tasting. No onion allows the other flavors to come through.

    Reply
    • Monica Bravo says

      January 7, 2015 at 9:27 am

      Thanks Paul!

      Reply
  2. Chelsea says

    January 7, 2015 at 9:44 am

    Could this recipe work without using a cast iron skillet?

    Reply
    • Monica Bravo says

      January 8, 2015 at 10:25 pm

      Yes! You can use another kind of skillet.

      Reply
  3. Rachel @ Grok Grub says

    January 8, 2015 at 12:32 am

    Anything that can be made in a cast-iron = a win for me!

    Reply
    • Monica Bravo says

      January 8, 2015 at 10:26 pm

      Me too!!

      Reply
  4. Mark says

    January 9, 2015 at 3:52 pm

    Looks delicious! I’ve been craving some chips and dip, think I’ll save this recipe and have a go!

    Reply
  5. Melissa says

    April 5, 2015 at 10:15 pm

    I boil the onion, garlic & 1 jalapeño & 1 Serrano chili for 10 min, drain & add to 1 can mexican tomatoes, 1/2 Bunch cilantro, 1/2 lemon juiced, salt, pepper, dash cumin& oregano… Blend in food processor Or blender… Yum! Even real Mexicans like it.

    Reply

Trackbacks

  1. Paleo Prosciutto Wrapped Asparagus Recipe - Bravo For Paleo says:
    February 19, 2015 at 3:40 pm

    […] I’d say this meal gives an Italian feel. A few weeks ago I was craving Mexican, and I made Salsa! Then comes the grocery. If you really want an adventure, go to a few groceries and find the […]

    Reply
  2. Paleo Nachos Recipe - Bravo For Paleo says:
    March 7, 2015 at 12:29 pm

    […] Plantain chips, I wouldn’t have known Paleo nachos were possible. A few weeks ago, I made a homemade salsa, which was divine, and I used plantain chips. Then I got ambitious and failed terribly at making a […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Footer

Privacy Policy

Copyright © 2022 · Brunch Pro Theme on Genesis Framework · WordPress · Log in