Tex-Mex is obviously a staple in my house. I think that's pretty clear given my collection of recipes. Finding a low sodium salsa is kind of difficult, at least in my area. Even the so-called "fresh" stuff has a higher than necessary sodium level. But that never stopped me!
This recipe is easy, and does well made in advance. Cooking and draining off the excess water from the tomatoes helps ensure that flavor is nice and concentrated. You can customize this salsa with your heat preference. If you don't like a lot of heat, core and seed your jalapeño or swap it out for half a bell pepper. Or you can reduce or eliminate the red pepper flakes.
This has roughly 25mg for the entire thing, so snack away!
Ingredients
1 lb tomatoes, chopped
4 garlic cloves, minced
1 jalapeño, chopped
1 tablespoon lime juice
1 1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne
1/4 tsp red pepper flakes
Directions
In a microwave safe bowl, add tomatoes and garlic. Cover and cook for 4 minutes. Remove from the microwave and drain until most of the liquid is gone.
Combine tomatoes, garlic, jalapeño, lime juice and spices in a blender. Blend until smooth or to your preferred consistency. Serve warm or cover and refrigerate.
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