60 Second Low Sodium Salsa

homemade low sodium salsa

60 Second Low Sodium Salsa

Anthony Valentine, Kidney-Friendly Chef
5 from 1 vote
Store bought salsa can be a difficult one to swallow for someone counting their sodium intake. Most salsas have around 200mg per serving, making it very difficult for someone following a low sodium diet to eat. This 60 second low sodium salsa recipe uses all fresh ingredients, and only takes 60 seconds to make. Fresh is always better, and this fresh low sodium salsa packs a punch!
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High Phosphorus, High Potassium, Low Cal, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Low Sugar
Total Time: 45 minutes
Servings: 32 servings
Serving Size:2 tbsp

Nutrition

Calories:6 kcal
Carbs:1 g
Sodium:2 mg
Potassium:42 mg
Phosphorus:5 mg
Protein:1 g
Fiber:1 g

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.

Full Nutrition

Nutrition Facts
60 Second Low Sodium Salsa
Amount Per Serving (2 tbsp)
Calories 6 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 42mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 123IU2%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 3mg4%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 9mg1%
Copper 1mg50%
Folate 3µg1%
Iron 1mg6%
Manganese 1mg50%
Magnesium 4mg1%
Phosphorus 5mg1%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (115)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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