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Monday, March 30, 2015

Nightshade Free Salsa

A Nightshade Free Salsa... is that even possible? Yes it is! If you're sensitive to nightshades, your days of deprivation are over. So grab some chips and dig in!


Taco night is a favorite meal at our house. But with my sensitivity to nightshades, I usually don't get to enjoy the same foods as my family. What are nightshades? They are a family of plants that include potatoes, peppers, tomatoes, tomatillos, eggplant... to name just a few. These plants contain a toxin that can cause joint pain and inflammation in people who are sensitive to them. If you'd like more information about nightshades, check out this informative article.



So what's a girl who loves salsa supposed to do? Not wanting to miss out or feel deprived, I came up with a salsa that I could enjoy as well. I started with my No-Mato Sauce recipe as a base, and came up with a delicious substitute. It isn't spicy like tomato infused salsa, but still close enough in flavor to satisfy my cravings. Now I can once again enjoy chips and dip with my family when we have our family taco nights.

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Nightshade Free Salsa


Ingredients

1 pound baby carrots, cut into coins and boiled until very soft (about 25 minutes)
1 - 15 can sliced beets, drained, rinsed well and chopped
3 - 4 green onions, chopped (Depending on how big your green onions are. Mine were on the small side, so I used 4.)
1/4 to 1/2 bunch of cilantro (Depending on how much you like cilantro. I used half a bunch.)
2 cloves garlic, minced
Juice of 1 - 2 limes (start with 1 lime, and add more if desired, to taste)
1 teaspoon sea salt (or to taste)

Directions

Place all the ingredients into a food processor and pulse until blended, but still slightly chunky.
Cover salsa and refrigerate for at least 2 hours for best flavor.
Serve with plantain chips or sweet potato chips

Makes about 2 cups

Notes: *I eat a lot of salsa. As a snack with plantain or sweet potato chips, as a topping for meats, and to dip veggies in. So this recipe makes quite a bit. Feel free to cut the recipe in half if you'd like. I'm experimenting to see if it's freezable, and will update the recipe once I find out.

*Trust me on the chilling part of this recipe, and don't skip it. It makes a huge difference in the flavor of the salsa.

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7 comments:

  1. This recipe is really creative of you - Must be so difficult to come up with substitutes for items like peppers and tomatoes. #Fridayfrenzy

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    1. Thank you Helen. :) It is extremely difficult to find tasty substitutes for peppers and tomatoes, but I have lots of fun experimenting with it.

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  2. This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7 pm. Happy Monday! Lou Lou Girls

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    1. Thank you so much for your kind comment Kimberly :) I'll see you at the party later.

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  3. Just made this with a few adjustments halved the batch, used fresh beet that I boiled with the carrots, and used white onion that I saute with avocado oil simply because I didn't have green onions. It's still chilling but I couldn't wait to taste ii. I have to say it's pretty yummy. Does it taste anything like tradional jared salsa? Not really but it does have a hint of the taste you would get from Pico with all that cilantro and lime flavor in it. I think this is a great substitute and I'm happy to have another option. Thanks for all the hard work and effort it takes to come up with these new recipes.

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    1. Hi Lela, I hope you enjoyed the salsa. I'm not going to say it taste exactly like regular salsa, which has tomatoes and hot peppers. But once it is chilled and the flavors have had a chance to mingle, it is close enough to satisfy a salsa craving. Especially when someone is following the AIP diet, and has to avoid nightshades, this salsa is such a treat!

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    2. This sounds awesome and I cannot wait to try it. Did you ever figure out if it froze well?

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