There is this one salsa at our city’s Co-Op that is amazing! It comes in three varieties: mild, medium and hot. I like hot. My husband likes medium.
It is made locally, which I love; got to support my local folks! When you read its label, you get a list of all its ingredients, ingredients you can actually pronounce…ingredients you can buy at the store and have in your own kitchen. I love products like that, because they make me feel safe by knowing I’m not consuming any preservatives or “special ingredients”.
But there are foods that are even better than the natural ones you can buy in stores. Do you want to know what they are? They are the foods and recipes you prepare at home! Not only do you have the healthy ingredients, but also you know exactly how the ingredients have been washed, sliced and stored. You know how clean your kitchen is while making your recipe, and the best part is you get to tell your friends and family you made it!
I was determined to make my own Paleo salsa at home. I needed something to accompany my salsa, so I decided to make Paleo Sweet Potato Chips for good measure.
- 1 can of organic diced tomatoes
- 1 can of organic diced tomatoes with green chilies
- ½ purple onion
- 1 garlic clove
- 1 jalapeno pepper
- 1 teaspoon sea salt
- ¼ teaspoon cumin
- ½ cup of cilantro
- 1 lime
- 1 teaspoon of raw honey
- 3 medium sized sweet potatoes
- 4 tablespoons of olive oil
- 2-3 teaspoons of paprika
- 1 teaspoon of sea salt
- Open your two cans with a can opener and place tomatoes in your food processor.
- Grab your sharp knife and chop onion and jalapeno pepper on your cutting board. Place both ingredients in your food processor.
- Peel garlic and add garlic to food processor.
- Wash and dry cilantro, place it in your food processor.
- Using your measuring spoons, add required amounts of cumin and sea salt to the food processor.
- Using your citrus juicer, squeeze your lime in the food processor.
- After all of the above ingredients have been added to you food processor, you can start processing.
- Pulse for about 30 seconds or until your salsa has reached its desired consistency.
- Feel free to add more salt and cumin if you feel the need of more seasoning.
- Refrigerate for an hour or more before eating. I like my salsa a bit cold.
- Preheat oven to 375 degrees and arrange rack in the middle.
- Cover baking sheets with parchment paper. Set aside.
- Wash, dry and de-skin your sweet potatoes.
- Using mandolin (at the thinnest slicing setting), slice your sweet potatoes into thin chips.
- Place sweet potato chips in zip lock bag and add oil. Close ziploc bag and shake well. Making sure all chips are covered with the oil.
- Place sweet potato chips in a single layer on the baking sheets. The sweet potatoes should not overlap. Make sure each chip has its own space.
- Sprinkle paprika and sea salt evenly and to taste.
- Bake one sheet at a time until your sweet potato chip edges curl up and get golden brown. Takes around 10 minutes for each baking sheet.
- Let the chips cool down until they get a bit crispy.
- Place your chips in a bowl and eat with salsa!
- Food Processor
- Can opener
- Sharp Knife
- Cutting board
- Garlic press (not essential, but helpful!)
- Measuring spoons
- Citrus Juicer (not essential, but helpful!)
Tools You’ll Need for the Sweet Potato Chips:
- Mandolin slicer
- 3 Baking Sheets (you’ll use them two times around)
- Sharp Knife
- Cutting Board
- Parchment Paper
- Large Ziploc bag
- Measuring Spoons
Salsa recipe makes two 16oz mason jars worth of salsa.