I’ll Take the Salsa, Hold the Tomatoes Please (Recipe Included)

Hello Every One!

I pray this post finds you well. How many of you are told that the one food you love the most, has a component that you have to stay away? For many people with autoimmune disorders (leaky gut, arthritis, etc.), those foods are in the “Nightshade” Family.

I’ve talked with many people who have been so upset that in order to remain healthy, their primary care physicians have told them to stay away from tomatoes, peppers, eggplants and more.

I may not be able to offer you recipe substitutes for all of your favorites, at least not yet 🙂 But what I can do is offer you an alternative to an all time favorite for many people, Salsa.

I am a BIG salsa fan, dancing and snacking. When it comes to tortilla chips, I must have salsa. I love salsa on top of a variety of foods, including my eggs.

One evening I was making salsa for friends and didn’t like the tomato options at the grocery store. I grabbed some of the ingredients and went home to cook. I looked a the ingredients and thought, “I wonder how it would taste if I chopped up a carrot…” and that’s exactly what I did. The Carrot Salsa was a hit, everyone was happy, and I felt excited to have created another new recipe.

 

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I wish I had taken a better quality picture, but this was several months ago and the phone was not that great 🙂

It’s really that simple and actually cost a lot less than making a salsa with tomatoes.

Carrot Salsa (Or Pico de Gallo)

1-2 Large Carrots

1 Small Red Onion

1 Jalapeno

1 Bunch Cilantro

1-2 Limes

Sea Salt

The amount of ingredients depends on how much salsa you would like to have. To begin: Chop carrots into small slices, and then quarters. Put the carrots in a large bowl and squeeze 1 lime. Finely chop about 1-2 slices of red onion, again it depends on how much you would like to make. Put the onion in with the carrots. Rinse the cilantro pretty well and finely chop about half the bunch. If you are a cilantro lover, feel free to chop all of the cilantro and  mix it with the carrots and onions.

This next steps depends on you. Do you like spicy, medium or mild? If you cannot take the heat, chop the jalapeno in half and remove all the veins and seeds. Rinse well. Finely chop the jalapeno and put in with the rest of the veggies. If you like medium, only take the seeds and veins off of half. If you like spicy, just chop the jalapeno completely with the veins and seeds.

Stir well. Sprinkle a pinch or two of sea salt and stir again. Taste to see if you would like more lime. If so, squeeze more, if not 1 lime will be enough. Carrot Salsa can sit for a couple of hours at room temperature to soften up the carrots a bit. Please remember that Carrot Salsa will have more of a crunch than regular salsa. It still will taste good with tortilla chips but also on top of your meats or fish.

Remember, this is for informational purposes only and will not take place of sound medical advice from a competent medical professional. Please let me know if you have any other questions.

Enjoy!!!

Tara

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