Low Salt Salsa

Chips and salsa are my weakness. However, most prepared or jarred salsas have a ton of added salt, which does make it tasty. This low sodium version drastically reduces the amount of sodium, while being delicious. Feel free to play withe the spices to #MakeItYours

Ingredients:

• 1/2 white onion, roughly chopped
• 2 jalapeños, seeds removed and sliced
• 1 clove garlic, minced
• 1 14.5 ounce can no salt added diced tomatoes
• 1 10 ounce can no salt added diced tomatoes with green chilies
• 1/3 cup fresh cilantro, packed
• 1 tablespoon fresh lime juice, about half a lime
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste

Directions:

1. Add the onion, jalapeno, and garlic to a food processor and pulse a few times until roughly chopped.
2. Add the tomatoes, cilantro, lime juice, cumin, and salt to the food processor.
3. Pulse the mixture 10–15 times to achieve your desired texture—chunky or smooth.
4. Taste the salsa and add more salt or lime juice if necessary.
5. Serve immediately or chill in the fridge in an air tight container, the flavors are best if the salsa is refrigerated for at least 1 hour before serving.
6. Serve with low/no salt tortilla chips; Tostitos scoops have less salt than most potato chips.

Options:

• Use fresh tomatoes by swapping out the 14.5 ounce can diced tomatoes with one pound (two cups) of diced roma tomatoes, or 1.5 pounds for both cans using a little extra jalapeno if you want th kick.
• Add a teaspoon or two of sugar to mellow the acid of the tomatoes, if needed.
• Adjust jalapeño to your desired heat level.
• For a mild salsa, use 1.5 cans of no salt added diced tomatoes and omit the jalapeños. 

Salt Swaps:

• No salt added diced tomatoes, or fresh tomatoes, allows you to control the amount of salt and has less than half that of traditional salsa.

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