Hope you are celebrating independence day with your loved ones!
Need a festive (and simple) snack to take to a BBQ or to a gathering this weekend? Check out this delicious salsa recipe excerpted from my book I co-authored with Dr. David Brownstein The Guide to Healthy Eating.
You can serve this red salsa with some blue corn chips and white corn chips to give a nice red, white and blue theme. Plus, check out this past post for more ideas: Festive Ideas for the Fourth
1 small Vidalia onion
½ cup cilantro
3 cloves garlic
3 cups tomato, diced
2-4 dashes cayenne (add to desired hotness)
½ lime, squeezed (or use lemon)
¼ teaspoon sea salt
Servings: 8 Prep: 10-15 minutes
In food processor chop onion, cilantro, and garlic. Then add tomatoes and the rest of the ingredients and process until smooth. (Chop and mix by hand for a chunkier salsa.)
Serving Suggestions: Use jalapeños and use seeds if you want a hotter salsa. Great served with Turkey Taco Salad from my book on page 172!