SALSA VERDE & ROJA

Here are two delicious salsas or sauces that are very versatile. I adapted the basics from the Mexican salsas which traditionally use Cilantro and Tomatillos...instead I used Roma Tomatoes, Kumatoes and Parsley instead for a more Italian taste. They are great on chicken or steak, for dipping vegetables in, spread on toast with eggs, on an omelette, with meatballs, mixed into a tomato sauce etc...the possibilities are endless!

Plus, it's just whole vegetables so low fat, low carbs and not much impact if you are on a controlled eating plan. With a whole lot of flavour! You can also adjust the heat by adding or reducing the chili. I'm pretty wimpy when it comes to spice and find both of these fine though.

Salsa Verde
500g kumatoes
1-2 garlic cloves, crushed
1/2 brown onion, diced finely
1 jalapeno chilli, seeds removed
1/2 green capsicum, diced finely
1/2-1 cup fresh parsley
1 cup baby spinach
juice of 1/2 lemon
salt to taste

Method

Cut the kumatoes in half and roast under the grill for about 20 minutes or until starting to brown. In a lightly oiled pan, add the onion, garlic & capsicum and soften until lightly browned. Allow to cool and add all ingredients to a blender and blend until smooth. 

Salsa Roja

500g roma tomatoes
2 garlic cloves, crushed
1/2 brown onion, diced finely
2 red chili, seeds removed
1/4 cup fresh basil
1 tbsp olive oil
1 tsp sweet paprika
salt to taste 

Method

In a lightly oiled pan, add the onion and garlic and soften until lightly browned. Allow to cool and add with all ingredients to a blender and blend until smooth. (Leaving the tomatoes raw keeps this salsa fresh tasting.)