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Summer Salsa Recipe

Now that it’s about to get hot, here is Dr. K’s favorite chunky, summer salsa  recipe.

In the winter, bone broth based soup is my go-to meal, but in the summer, it’s just about any protein that I have in the fridge topped with this yummy salsa.

Want to make it keto? Just swirl in a tablespoon of your favorite oil at each meal.

For variety, rotate in veggie side dishes like roasted cauliflower rice or roasted cabbage.

Salsa Ingredients (organic whenever possible)

-5 Roma tomatoes-I keep seeds in, but you can remove them
-10 green scallions
-2 fresh jalapenos-remove seeds if you want less spice, keep seeds for more spice
-1 bunch fresh cilantro
-1 teaspoon garlic powder (or 6-8 flesh cloves)
-2 tablespoons fresh lime juice
-1 teaspoon sea salt
-Black pepper to your liking

Salsa Instructions

1. Run tomatoes through slicer blade in food processor. Set aside in final, glass storage container.
2. Run Jalapenos through slicer blade in food processor. Set aside in final, glass storage container.
3. Pulse cilantro about half way to desired consistency in food processor.
4. Add all ingredients (cilantro, tomatoes, jalapenos, onions, lime, garlic, salt, pepper) to food processor and pulse to desired consistency. Since you sliced the tomatoes and jalapenos up front, pulse less for a chunky salsa.
5. Pour salsa into final, glass storage container.

Store in fridge for one week.  Freeze leftovers of your salsa for bases in soups, crock pot meals, or salads.

Dr. Kalaba is a chiropractor in Tucson, AZ, practicing gentle chiropractic care and providing health tips to help you live the best rest of your life.

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