Tuesday, July 14, 2009


A lot of classic condiments and toppings, such as ketchup and chutney, are not allowed under the paleo diet, because they contain added sugar and/or starches as thickeners. However, a good salsa is nothing but fruit and vegetables, and since we're just about at the height of summer here in Cave City, we have both of those in good supply. Here are a couple of classic salsa recipes, tomato- and mango-based. The latter is delicious on fresh-grilled tuna, and both benefit from several hours in the fridge to allow the flavours to develop.

Tomato Salsa
  • 3 large tomatoes, cored, halved, and grilled/charred, skins removed, chopped
  • 1/2 cup sweet or red onion, chopped
  • 2 cloves garlic, minced fine
  • 2 jalapenos, seeded, deveined, and minced fine
  • 1 Tbsp olive oil
  • 2 Tbsp cilantro, chopped
  • 1 lime
  • salt
  1. To prepare the tomatoes, chop them in half, core them, place them cut side down on a baking sheet, and broil until the skins are slightly blackened and slip off easily (careful, hot!). Let the excess juice drain a bit in a colander (while they cool) before you chop them.
  2. Combine the first six ingredients. Juice the lime and add the juice. Add salt to taste. Refrigerate for a few hours to let the flavours merge.
Mango Salsa

  • one medium mango
  • 1/2 cup red bell pepper
  • 1/4 cup sweet or red onion
  • 2 tsp diced jalapeno (seeds removed)
  • 2 Tbsp cilantro
  • 1 lime
  1. Chop the first five ingredients into small pieces (1/4 to 1/2 inch, smaller for the jalapeno), and combine in a bowl, stirring well. Juice the lime and add the juice to the mix.
  2. Best if you let it sit in the fridge for a few hours to let the flavours mix.

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