Easy Red Salsa
This salsa is my favorite to enjoy with Mexican-themed foods. It is also vegan and gluten-free. It has the right amount of spice with the right amount of fresh flavors. With the hemp and chia addition, it goes from fabulous to super-fabby!
Easy Red Salsa Ingredients:
- 1-28-oz can diced tomatoes, no added salt
- 2 teaspoons garlic, minced
- 3 tablespoons hemp seeds
- 2 tablespoons chia
- 3 teaspoons lime juice
- ½ teaspoon rock salt
- ⅓ cup canned green chilies (1-4.5oz can), chopped (or add a few squirts of hot sauce of choice to heat you like)
- ⅓ cup fresh packed cilantro
- ⅓ cup green onions, washed and chopped
Easy Red Salsa Directions:
- Reserving the juice, strain tomatoes and place in a medium bowl
- Place the tomato juice from the can in a food processor. Add in the garlic, hemp seeds, lime juice, chia, and salt. Blend on high for about 40 seconds until blended.
- Wash and coarsely chop cilantro, and add this together with chilies and green onion to the diced tomato bowl.
- Add a ½ cup of the diced tomato mixture to the hemp/chia mix in the processor and blend on low for 5 seconds. Add in the blended hemp/chia mix to the remaining diced tomato mixture.
- Pour mixture into serving bowl and refrigerate for 20 minutes. If you want it thicker, add ½ tablespoon of whole seed chia and leave to thicken for another 20 minutes. Will keep in the fridge for 3 days. May be frozen.
- Makes about 3 cups.
- Note: If you are running out of time, simply buy a 16 oz jar of premade salsa, pour half into a food processor, and add the same amount as above of lime juice, hemp seeds, chia, and cilantro; pulse 5-7 times, and add back into the remaining salsa. It’s a fast, super simple salsa version.
Team this recipe up with our Vegan Hemp Seed Sour Cream as a condiment for any Mexican entrée. Who knew sour cream and salsa could be superfood snacks?!
ENJOY.
- By Aj Lang
