Anti-Inflammatory Fresh Salsa
This simple, no-cook salsa is a delicious way to boost your veggie intake with anti-inflammatory ingredients like tomatoes, peppers, garlic, and olive oil.
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Servings: 10
Calories: 43kcal
Cost: $6
Equipment
- 1 cutting board
- 1 food processor
- 1 garlic mincer
- 1 butcher's knife
- 1 glass storage container
Ingredients
- 5 medium tomatoes
- 8 green onions
- 1 red bell pepper
- 2 jalapeno peppers
- 1 bunch fresh cilantro
- 1 tbsp olive oil
- 4 garlic cloves
- salt and pepper to taste
- juice of 1 lime (or 2-4 tbsp of lime juice)
Instructions
Wash and Cut Veggies
- Wash the peppers, tomatoes, garlic, onions, cilantro, and limes.
- Dice the peppers, cilantro, tomatoes, cut the onions into rounds.
- Cut the limes in half for squeezing the juice at the end.
Prep Garlic to Boost Antioxidants
- Smash garlic cloves with side of Butcher knife and let them sit for at least 10 minutes before mincing.
Run the Veggies Through the Food Processor
- I run them through individually and add them to the glass storage container. You could add them to a large food processor all at once.
Mince Garlic, Add Oil, Spices, and Lime Juice
- Mince garlic directly over glass storage container.
- Add olive oil, pepper, salt (if using), and any extra garlic powder.
- Add lime juice to taste.
Enjoy!
Nutrition
Calories: 43kcal (2%) | Carbohydrates: 6.8g (2%) | Protein: 1.6g (3%) | Fat: 1.9g (3%) | Saturated Fat: 0.3g (2%) | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.2g | Sodium: 122.8mg (5%) | Potassium: 215mg (6%) | Fiber: 2.2g (9%) | Vitamin A: 300IU (6%) | Vitamin C: 33.1mg (40%) | Calcium: 96.4mg (10%) | Iron: 2.7mg (15%)