|Dukan Restaurant Style Salsa|
We love chips and salsa...at a Mexican restaurant...but the chips have to be those homemade light and crispy ones with the "restaurant style" salsa. We, maybe we should say one of us LIKES chips and salsa and the other could made a meal out of Mexican restaurant chips and salsa. There aren't a whole lot of good Mexican restaurants here, but there are couple that are pretty darn good...and their chips and salsa...mmm.
We needed some salsa for our Mexican Chicken recipe which we will be posting this week so we dug out our salsa recipe and whipped up a batch. It's Dukan friendly. It went well in our Pre-Dukan Crock Pot Chicken Salsa For Two Recipe. We want to try this recipe without the beans and corn soon. We also want to make some whole wheat baked tortilla chips.
For this recipe, we used 1 jalapeno - one half we removed the membrane and the seeds and the other half we left the seeds in for some heat. It was spicy but not too spicy. If you love really hot food, we recommend leaving all the seeds in. If you don't like spicy, remove all but a few seeds.
For our Mexican Chicken recipe, you really only need 2 cups, but can use all 3 cups of salsa if you don't want to have leftovers.
Yields approximately 3 cups
Prep Time: 5-10 minutes
Mix Time: 2-4 minutes
1 - 14.5 oz. can of whole tomatoes (use the juice too)
1 - 10.___ oz. can of diced tomatoes with green chilies (use the juice too)
1 jalapeno, sliced into thin slices (see note above re: seeds)
1 clove garlic, minced
1/8 c. red onion, rough chop
a pinch or two natural sweetener (we used Truvia)
1/8 t. kosher salt
1/8 t. ground cumin
1/4 c. cilantro, rough chop (ok to use more, to taste)
juice from 1/2 a lime
Put all ingredients into a food processor or a blender. We gave ours between 10 and 15 pulses.
Enjoy...we always do!