Keto recipes for fried mozzarella sticks, fried pickle spears, everything bagel deviled eggs, and Italian herb butter chicken wings will make your Super Bowl party low-carb and delicious!
This year, all of my garden tomatoes ripened in approximately three weeks in September, so I had to figure out what to do with them before they went bad. I ended up making this salsa twice, once for a football party, and once to use as an ingredient in a quick weeknight meal, which I’ll mention more about later.
This recipe is super quick, and all it requires is a food processor. What you’ll end up getting is one of those pureed salsas like you get in Mexican restaurants, so don’t expect nice chunks of tomato. If you want that style of salsa, puree the rest of the ingredients first, then add the tomato and process it on pulse until it’s the texture you want it to be.
The preparation, as you might have gleaned from the title of this recipe, is ridiculously simple. Quarter a small onion, slice up one or two jalapeño peppers into chunks, grab a handful of cilantro leaves (about 1/2 cup), and throw those and three medium or four small tomatoes directly into a food processor. Add to that the juice of one lime, a teaspoon of salt, and some seasoning. I used <a href=”https://amzn.to/33Ewu82″>Penzey’s Salsa and Pico</a> because I recently got it in a gift box, but when I’ve made this before, I’ve just used a tablespoon of cumin. Finally, throw in three peeled garlic cloves. This is one of those rare recipes where only the fresh garlic will do. Whiz it up until it’s pureed. You may need to stop and push down stubborn chunks of tomato.
All of the ingredients ready to go!
Now once it’s done, you can just serve it like a normal salsa, with chips or pork rinds or what have you. That’s what I did with the first batch. With the second, I sauteed up some thin-sliced chicken breasts with some green pepper strips until the chicken was golden brown on the outside but not quite cooked through, then I poured the salsa into the skillet and added a full package of cream cheese, all cubed up. I whisked it all together into a creamy sauce and let the chicken simmer in it until it was all the way cooked, then served it over cauliflower rice. This salsa is medium to hot with the two peppers in it, so the cream cheese did a good job of cutting the heat a bit. If you don’t like spicy, just use one pepper. I promise I won’t judge.
5-Minute Fresh Garden Tomato Salsa
A quick and easy salsa recipe to use up the last of those garden tomatoes!
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