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–+ servings

60 Second Low Sodium Salsa

homemade low sodium salsa
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 32 servings
Calories 6kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • Food Processor
  • Knife
  • Cutting Board

Ingredients

  • 5 Roma tomatoes
  • 1/2 Spanish Onion, rough chopped
  • 2 Jalapeño
  • 4 Garlic Cloves
  • 1/4 cup Cilantro
  • 1 1/2 Lime, juiced
  • 2 tbsp Cumin, ground
  • 1 tbsp Coriander, ground
  • 1 tbsp Oregano
  • 1/2 tsp Cayenne pepper, optional (add more or less for desired heat)
  • Pinch Black pepper, pinch

Instructions

  • Clean garlic, onions, and peppers by removing the skin and seeds.
  • Mix all ingredients in a food processor or blender until the larger items are small and chunky. Find your desired thickness.
  • Let sit for a couple of hours (best if you let sit over night) in the refrigerator.
  • Best served chilled and with plain tortilla chips.

Nutrition

Serving: 2tbsp | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 3mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 9mg | Copper: 1mg | Folate: 3µg | Iron: 1mg | Manganese: 1mg | Magnesium: 4mg | Phosphorus: 5mg | Selenium: 1µg | Zinc: 1mg
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