Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings.
Salsa fresca or fresh salsa is made with tomatoes and chilies. It also includes ingredients such as onions, chilies, an acid and herbs.
Fresh salsa is typically piquant, ranging from mild to extremely hot.
The Nutrition of Fresh Mexican Salsa
Mexican salsa can flaunt good nutrition.
The tomatoes, provide Vitamin C and significant amounts of Vitamins A and B which includes niacin, and riboflavin.
The minerals to consider are magnesium, phosphorous, calcium, chromium, and foliate.
Chilies play a prominent role in Mexican cuisine. They contain anti-oxidants and are high in vitamin C, B-6 and other trace minerals. Chilies naturally raise metabolic rate.
Its active ingredient, capsaicin, generates heat and also increase heart rate when consumed, both of which help to burn calories.
Medical studies have found that the capsaicin in chilies can suppress the appetite, at least slightly.
The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite, the prevention of atherosclerosis, the treatments of coughs, colds, asthma and bronchitis.
To finish it off, limes or lemons have high levels of Vitamin C, B-6, potassium, folate, and flavonoids.
Salsa is a meal in itself with all that nutrition. Enjoy the video!!
Fresh Mexican Salsa
5 red tomatoes chopped, medium sized
½ medium yellow onion, diced
3 Serrano peppers, diced
½ cup cilantro, chopped
¼ cup lemon juice
Remove the seeds from the tomatoes and Serrano peppers (leave ribs for a mildly hotter salsa, if not remove ribs as well).
Chop and dice the onion, tomato and peppers. Mix in a medium bowl. Add lemon juice and mix in until well incorporated.
Fill two mason jars and store in refrigerator for up to 10 days.
Enjoy with tortilla chips or any Mexican meal.
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