The other day I managed to score a bag of ripe organic tomatoes at a bargain price of $2… also in the bargain area of my local organic grocer was a red capsicum and a lush bunch of corriander. Light bulb moment: salsa time!
This recipe is so easy, takes no time to prepare, no fancy equipment, will keep for days, and is totally delicious. What’s not to love?
Sassy Salsa (raw, vegan, gluten-free, sugar-free, soy-free, nut-free)
Ingredients: (for a large batch)
- 5-6 tomatoes
- 1 red capsicum (red bell pepper)
- 1 medium purple onion
- 1 clove garlic
- 1 small bunch of corriander (cilantro)
- juice of 1/2 lemon
- 4 tbsp raw apple cider vinegar (check it still contains the ‘mother’)
- sea salt or pink himalayan salt, to taste
- cracked black pepper, to taste
- pinch of cayenne (optional, for extra heat)
1) Finely dice tomatoes, capsicum and pruple onion and combine in a bowl.
2) Mince, grate or thinly slice the garlic. Chop corriander. Add both to the tomato mix and combine well.
3) Add remaining ingredients and stir.
4) Put the mixture into glass jars and secure the lid. Make sure it all gets coated by the ‘marinade.’
You can enjoy the salsa immediately or refrigerate it and it will last for quite some time because the apple cider vinegar preserves the salsa mix and will enhance the flavours over time!
This salsa is a great way to heat up your raw food during the cooler winter months, as it can be made quite spicy! This makes it an energetically warming food. Ayurvedic and Traditional Chinese Medicine both suggest that consumption of spicy foods is important for balancing out the cool raw foods, thus helping to keep the body in harmony.
Ideas for enjoying Sassy Salsa:
- In raw wraps or tacos made with cos leafs
- With blue cornchips / raw crackers
- On top of rice cakes with avocado & sprouts
- As a salad topper
- With raw veggie sticks
- As a condiment to yummy mexican meals (cooked or raw)