For years my friends mocked me for how I ate chips and salsa. Since I can’t really tolerate tomatoes, I would just dip the corner of the chip and allow almost all of the salsa to fall off it – mostly getting but a bit of flavor. By adding this tomato free sauce (before adding the Italian seasonings) into the recipe below, I can enjoy salsa normally – by the full chip full! Like most salsa, this recipe is gluten free, dairy free, and vegan.
|Tomato Free Salsa (gluten free/dairy free/vegan)|
½ onion diced
1 bell pepper, diced
3 jalapeño peppers, seeded, diced
1 cup Tomato Free Sauce
1 lime (juice)
½ cup cilantro, chopped
Salt and Pepper to taste
How to prepare:
Dice the onion and bell pepper (your choice of color, I used red). Carefully seed the jalapeños and dice them. (Do not touch the peppers with your bare hands, use gloves or a fork. Immediately wash your hands afterwards and avoid touching your eyes. The seeds can optionally be added into the tomato free salsa if you prefer it to have more heat.)
Add the cup of tomato-free sauce (unseasoned as noted in that recipe), the chopped cilantro, and the juice of one lime. Season with salt and pepper then mix thoroughly. Taste and adjust seasoning as needed.
Prepare in advance and allow to sit so flavors can meld together.
Serve with tortilla chips or use with your favorite Mexican/Southwest dish – tacos, burritos, quesadillas, etc.