How to prepare Raw Salsa

Fresh Raw Salsa is fantastic! It can be for scooping use Tortilla Chips, Savory Crackers, served with slices of avocado and of course for Nachos!

During a Raw Food Chef Program we prepared a fresh salsa that I have modified over the past few months. Try to use all organic produce if possible.

This recipe will make you 2 cups of salsa.

You will need

1 fresh tomato (diced in 3/4 “pieces)

¼ cup sundried tomatoes (cut in ¼” pieces)

1 or 2 green onions

3 garlic cloves (finely chopped)

1 tablespoon of lime juice

1 tablespoon of olive oil

1 teaspoon of sea salt

1 tablespoon of raisins

½ of a jalapeno pepper (finely chopped) or ¼ teaspoon of cayenne but fresh jalapeno is best

2 cups of red & yellow peppers (diced in ½” pieces)

½ cup fresh cilantro or parsley (to mince)

It’s important to wash all veggies. I set out my large wooden (bamboo cutting boards are ideal) cutting board and my Chef’s knife to start mincing and chopping.

I start from the top of the recipe and add each ingredient as called for. Sometimes I might use more jalapeno again a personal preference and if you like hot salsa, try adding chili flakes for that extra heat. I use parsley for my salsa, just a preference. I put all ingredients in a bowl and mix well and then store in the fridge until ready to be served. This salsa stays fresh for five to six days.

Extra salsa can be used to make salad dressing. Stir in raw Tahini, ground sesame seeds or ground flax seeds (approximately ½ teaspoon for every ¼ - ½ cup salsa) we have even made salsa crackers which are a tasty treat with a raw beat or curry carrot soup.