Sugar Free Tomato Salsa
This Sugar Free Tomato Salsa recipe is part one of my Healthy Nachos, which, after high demand, i will post shortly after this, so stay tuned!
Unfortunately a lot of the salsa’s you buy in the store are full of sugar and preservatives. Making your own salsa at home means you can use organic ingredients and skip the sugar! Not only will you be making a far superior and nutritious salsa but the taste is incomparable! By roasting the tomatoes and adding capsicum you get a lovely sweet, homemade flavour that you might not get from store bought salsa’s or canned tomatoes.
This salsa goes perfectly with nachos, as a dip or i even had a little on top of my eggs in the morning! This batch will make enough for a nacho tray that serves around 4 people. You could double or triple with quantities and keep them in jars in the fridge or give them to your foodie friends as presents.
Anyway enjoy and stay tuned for the amazing Healthy Nachos that are coming up next!
Sugar Free Tomato Salsa
What you need:
- 8 organic tomatoes
- 1 small red capsicum
- 1/2 small onion
- 1/4 tsp cayenne
- 1/2 – 1 jalapeño (depending on how spicy you like it)
- 2 tablespoons chopped coriander
- sea salt
- squeeze of lime juice
- pinch pepper
- 1 tsp tomato paste
- 1 tsp cumin
- 1 garlic clove
What to do:
- Preheat oven to 180 degrees celcius
- Cut tomatoes in half and remove core/stem. Place on an oven tray lined with bleach free baking paper, with the flat side facing down
- Slice the capsicum into strips and place them on to the oven tray with the tomatoes and place in oven for 20 minutes or until the skin of the tomatoes come away easily and the capsicum is soft
- Meanwhile in a pan heat coconut oil and cook onions and garlic cloves until translucent.
- Add cumin, cayenne, sea salt and a pinch of pepper. Stir well
- Once tomatoes are cooked remove skins of tomatoes and transfer the tomato flesh which should now be juicy and soft to the pan with the onions.
- Finely chop the now soft capsicum. Add to the pan and mix well
- Add tomato paste, a squeeze of lime juice, chopped coriander and chopped jalapeno’s
- Stir well and cook for a further 10- 15 mins of medium heat
- Keep salsa in airtight jars – ready to make nachos! wooohooo!
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