Serve with gluten free chips, over a baked potato, over scrambled eggs, in a breakfast burrito, with fresh vegetables and many other ways.  Vegan, low-carb, Paleo, and keto-friendly.

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  • Preparation Time

    15 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    12
By Deborahjjhayes
Total Shares 0

Ingredients

  1. 1 10-oz / 284 g can diced tomatoes and green chilis
  2. 1 14.5 oz / 410 g can Mexican tomatoes
  3. ½ white onion, chunked
  4. 4 green onions, chopped
  5. ¼ cup / 60 ml nacho-style jalapeño peppers, sliced
  6. ½ cup / 120 ml fresh cilantro, chopped
  7. Juice of one lime
  8. 1 Tbsp / 14 ml minced garlic
  9. ½ tsp / 2 ml cumin
  10. 1 stalk celery, chopped
  11. 1 tsp / 5 ml seasoned salt or salt-free blend
  12. ½ tsp /2 ml ground black pepper
  13. ½ tsp /2 ml liquid Stevia

Directions

  1. Put all ingredients in the blender and let it whirr until it is the texture of restaurant-style dipping salsa.
Pour into an air tight container and chill when not being used. Will last two to three weeks in the refrigerator.
  • Exchanges per Serving: 1 Veg
  • Serving Size: ⅓ cup / 80 ml

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