This one is for all of my Mexican food lovers!
Next to pizza, Mexican is my favorite kind of food. There are plenty of ways to make healthier decisions when it comes to eating out at Mexican restaurants and even when preparing it at home but one of my weaknesses is the chips and salsa.
I recently had an overabundance of fresh veggies in the house (thanks to great friends with successful gardens) and decided that I was going to make my own salsa for the first time ever. Below I have listed the ingredients. The amounts of each that you use will be based off of preference. I learned quickly after my first bite that 2 unseeded jalapeños was way too spicy for this girl!!
How to make Homemade “Chips”
For the “chips” I took one high protein, high fiber, lower carb Flatout Wrap and cut it into wedges. I placed them on a baking sheet and spread a little bit of extra virgin olive oil on them and then sprinkled a little garlic powder on them. I baked them at 350 for about 8 minutes (keep your eye on them as oven temperatures vary…nobody wants a burnt chip! When they are hardened they are perfect for scooping salsa.
- Garlic, chopped
- Fresh cilantro
- Lime juice
- Stevia (in very small amounts if you prefer a sweeter salsa)
- Chop up all of the ingredients and mix together in your food processor. Pulse until you get desired consistency. If you like a chunkier salsa try using a food chopper or hand chopping all ingredients and tossing in a bowl.
- Place the bowl in the refrigerator for a couple hours to chill and soak up the flavor.
Other uses I have found with my salsa are over my scrambled eggs in the morning to get my veggies in and mixed in with my salad at lunch in place of a dressing. It’s the perfect time of year for fresh veggies so head out to your garden, local farmers market, or grocery store and pick some up today!