Mexican Salsa Recipe

This recipe is a vitamin C power bomb! Use this salsa to flavor tacos, nachos, tortas, and other dishes instead of cheese or sour cream.

Ingredients:

• A bunch of tomatoes (my favorite to use are San Marzanos)

• Juice of 1 green lime

• A cut up onion, large

• One cucumber (optional)

• A few cloves of garlic

• Peppers like serrano, jalapeno, or Habanero (deveined, seeds removed)

• Salt to taste

Instructions: Throw all the ingredients in a Vitamix or regular blender and blend for a few pulses/seconds. Leave some chunkiness. I store in the fridge in an airtight soup container and it lasts about a week. You can freeze some of it too.

Please note: Vitamin C starts to denature at about 86 degrees. Reducing the salsa over heat does concentrate the flavors but it will also denature the vitamin C.

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