Fresh salsa is rich in vitamins and minerals. The vitamin C from the limes also helps your body absorb more of the iron when it is served as a side with other plant based recipes. The salsa will keep for about 5 days in a refrigerated, sealed container before the flavor starts to degrade.
Yield: 4-6 servings.
- 1/2 cup onion (diced)
- 1 cup tomato (diced)
- 20 sprigs of cilantro (minced)
- 1/4 cup fresh lime juice (1 or 2 limes juiced)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Add diced onions & lime juice to a medium sized bowl.
- Wait 5 minutes while prepping the rest of the vegetables.
- Add tomato, cilantro and sea salt.
- Spice it up to desired heat level: I normally use black pepper and cayenne. You can also add various other hot peppers to season the salsa, such as diced jalapeños to create variations of this recipe.
- Taste. If the spice or lime flavor is too strong, add more vegetables or fruit. You may want to add more salt at this point.
- Cover & refrigerate for 30 minutes before serving.
Additional Salsa and Guacamole recipes are included in the book!