Ooooh. Finally a Paleo appetizer that’s dippable, spicy and delicious. A Paleo Salsa Recipe!
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.
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!
- 3 plum tomatoes, halved
- 1 green jalapeno, halved with seeds removed
- 3 garlic cloves, unpeeled
- 1 white onion, cut into 4 quarters
- 2-3 Tablespoons cilantro, chopped
- 1 ½ Tablespoons lime juice
- ½-1 teaspoon salt
- Heat cast iron on medium to high heat for 5 minutes, with no oil.
- Place tomatoes, jalapeno, and unpeeled garlic cloves onto hot cast iron and cook for 6 minutes stirring occasionally.
- Remove from cast iron and peel the cloves of garlic. Then place cooked ingredients in a food processor.
- Add onions to the hot cast iron and cook for 6 minutes stirring occasionally.
- Place onions in food processor with other ingredients. Turn on for 30 seconds or until desired consistency.
- Let salsa sit for ten minutes, then add cilantro, lime, and salt. Stir. Serve room temperature or cold with plantain chips.
- I used roma tomatoes, which are a variety of plum tomatoes.
- Seal in an air-tight container for up to three days.