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    The Most Addictive Salsa Ever

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     The Most Addictive Salsa Ever-

    A homemade & most addictive salsa ever. Paleo and low carb.

    Most Addictive Salsa Ever - Paleo and low carbPin

    No one can resist this Salsa's tasty charms! People will stalk you for the recipe.. If you are paleo, this can be used on eggs, meat, seafood and veggies.

    You can also dip almond crackers, or veggies into as well. Need some paleo low carb chips? Here is a Paleo Dipping Chip recipe

    The Most Addictive Salsa Ever Recipe & Directions:

    📖 Printable Recipe Card

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    The Most Addictive Salsa Ever

    Stacey
    No one can resist this Salsa's tasty charms! People will stalk you for the recipe.. If you are paleo, this can be used on eggs, meat, seafood and veggies. Can also dip almond crackers, or veggies into as well.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 5 minutes mins
    Total Time 11 minutes mins
    Course gluten free, low carb, paleo, vegan
    Servings 12
    Calories 14 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 3 Tomatoes chopped and seeded.
    • 2 in jalapeno Peppers cut half and Scrape and Remove All the Seeds. or milder peppers
    • 6 Cloves to 8 of Garlic peeled
    • 1 tablespoon olive oil
    • Juice of 1 Lime
    • 1 Can Organic Fire Roasted Tomatoes
    • 1 teaspoon Cumin
    • ¼ teaspoon Sea Salt
    • ¼ Cup Fresh Chopped Cilantro

    Instructions
     

    • Set Oven to low broil, line a baking sheet with foil
    • place chopped tomatoes, garlic cloves, and peppers on baking sheet, with skin side up.
    • drizzle or mist veggies with olive oil.
    • Broil until veggie skins start to blacken ( watch carefully) around 4-5 minutes
    • Add all ingredients, including slightly cooled veggies, into a food processor or blender.
    • Process until well blended ,or the thickness you prefer.
    • Put in a sealed container and refrigerate
    • Serve once cooled.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    This Salsa is even better the next day, as the flavor intensifies.

    Nutrition

    Serving: 2gCalories: 14kcalCarbohydrates: 3gProtein: 0.5gFat: 0.1gSodium: 39mgFiber: 1gSugar: 0.8g
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Nutrition Facts: Yield:12, Serving size: 2 tbsp, Calories: 14 Fat: 0.1 g Carbohydrates: 3 g | Net Carbs: 2 g, Sugar: 0.8 g Sodium: 39 mg Fiber: 1 g Protein: 0.5 g

    More Salsa Recipes to try : Mango Salsa

    « Paleo Italian Chocolate Dipped Almond Cookies
    Fantasy Fish Cakes »

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Roxxy Duda says

      March 19, 2013 at 7:10 pm

      What paleo things do you recommend dipping this salsa in. I used to love salsa and chips pre-paleo. But now I don't know what to eat my beloved salsa with. Any tips?

      Reply
      • Stacey says

        March 19, 2013 at 10:55 pm

        Hi Roxxy, I love this question because I miss corn chips more than anything too. My friends like to dip veggies in it, but this is not the same for me. I want something chip like. I do have a recipe for an almond (chip-like) cracker I make, and if I was more organized, I would have posted it with the salsa. But, I guess I was having a mind fog moment that day. I will post it next. I also love salsa on eggs for breakfast.
        Thanks,
        Stacey

        Reply
    2. Kristi says

      March 19, 2013 at 4:50 pm

      Question: Do you not pull the blackened skins off the tomatoes? (Carcinogens, carcinogens... :0/ ) Or do you just blend themup with everything else? Thanks!

      Reply
      • Stacey says

        March 19, 2013 at 10:46 pm

        Hi Kristi, You could pull the skins off. But would probably be easier to bake them for a shorter time, and take them out before they get charred. I put mine in skins and all to get the fire roasted flavor, but I only let them get barely charred. But it is still very good if you pull them out of the oven before browning. Just have to watch them more carefully. Your right about the carcinogens, I should pull them out before they get charred!
        Thanks you,
        stacey

        Reply
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