We recently had a very scrumptious grain-free dinner. The main course was taco-stuffed peppers. It was very simple to make, but I don’t think it would have been quite the same without the homemade salsa. I will share the recipe below, but first I thought you might like to find out how I made the taco-stuffed peppers.
I took 3-4 organic bell peppers (I like red, yellow, and orange), washed them, sliced them in half, and removed the stems and seeds. Then I steamed them until fork tender. Meanwhile I made my normal taco meat. For that I just brown 1 pound of grass-fed ground beef and then add 1 crushed garlic clove. I keep this on low-medium heat to let the garlic cook a bit while I add 1 teaspoon sea salt, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Then just scoop the meat into the bell pepper halves, and top with homemade salsa, cilantro, avocado, etc.
So, let’s get on with this homemade salsa. First of all, I like to use Muir Glen organic diced tomatoes, since I know this one has a BPA-free liner. As you may be able to tell from the photo, if I don’t have a 28 ounce can of tomatoes, then I will use two 14.5 ounce cans. Of course, it would be ideal to use fresh tomatoes, but I’m just keeping it real here…if I have to skin the tomatoes, I’m not going to make the salsa…too much work for me.
We love cilantro so we use A LOT! It is so good for you, too, as it helps cleanse of heavy metals. I used at least as much as is shown in the picture, if not more.
Also, just like a box of chocolates, ya never know what you’re gonna get with a jalapeño. It could be very mild, medium, or very spicy. If you or someone who will be devouring this salsa is one that shys away from hot salsa, you may consider leaving some or all of the seeds out of your jalapeño. Remember, you can always make your salsa more spicy (add some extra chili powder, cayenne, hot pepper sauce, etc), but can’t really take that spice away once it’s blended in there. I speak from experience. The last batch I made I left all of the seeds in and my 8 year old (who normally loves this salsa) won’t touch it.
Due to the varying flavor of that jalapeño pepper, I may end up adding more lime, salt, cumin, and/or chili powder. This is just my starting place.
Homemade Salsa Recipe
28 oz can organic diced tomatoes
cilantro to taste
1 clove garlic
1 jalapeño pepper
2-3 drops Young Living lime essential oil
3 tsp sea salt
2 tsp ground cumin
2 tsp chili powder
Put half of your 28 ounce can of tomatoes (or one can if using 14.5 ounce cans) and the remainder of the ingredients into your blender and blend until desired consistency. I blend this until my cilantro and jalapeño pepper are very small. Then add the other half of the tomatoes (or second can) and pulse just a few seconds, or again until desired consistency. Next, enjoy! That’s it! Easy-peasy.