astral_cowboy's Cosmic Salsa

Just wanted to share with you the recipe of my favorite salsa, which happens to be super keto-friendly. It's super savory and versatile and easy to make (and quite addictive!).

Ingredients:

• 10-15 jalapeños (or 15-20 serranos)
• 1 cup of olive oil
• 2 cloves of garlic
• Salt
• Pepper

Instructions (for base salsa):

1. Boil the jalapeños/serranos for 3-4 minutes. You just want to soften them a little without them turning completely bland.
2. Remove the seeds from the chiles and place them aside. Pro-tip: The method that I use is to first chop off the tails. Then cut them length wise to open them. Finally, use a fork to hold them and a spoon to carve off the seeds.
3. Once all the chiles are carved out, place them on the blender.
4. Add 1/2 - 1 cup of olive oil. The amount of oil depends on the size of the chiles and how powerful your blender is. I usually use 3/4 cup for 15 jalapeños, but adjust according to your likes.
5. Add salt and a couple of pinches of pepper.
6. Blend away!

If done right, you should get a light green color with a creamy consistence. If it's too thick, try adding a little more oil.

Adjusting your recipe:

• Before pouring out the salsa from the blender, taste it to feel how hot it is. Add some of the seeds that you previously put aside to make it hotter (don't toss them all at once). If you're worried about the amount of oil/calories, try to go for the hotter end of the spectrum. In my personal taste, the hotter that I can handle, the better.
• You can also use avocado oil instead of olive oil.

Variants:

Once you master the base salsa, you can add other ingredients to get different flavors. The variants that I use the most are:

• Avocado - add half an avocado for the above portions.
• Cilantro - add a handful per the above. I usually never mix avocado and cilantro because it the flavors get mixed up a little and I never get the full avocado flavor nor the full cilantro flavor, but to each their own.
• Spinach - they don't really add too much taste but can definitely makes it even healthier.

Let me know if you find other tasty variants!

How to eat it:

Before I started doing keto, I used to snack on this with pita chips, totopos or oven-baked tostadas. Now I use it as some kind of dressing for meat, pork carnitas, eggs, fish, and chicken. You can also chop some sausages and dip them in some of it or if you can get some low-cal tostadas (like cactus-based) or chips, they're also wonderful.

submitted by /u/astral_cowboy
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from Keto Recipes - Low Carb Recipes for Ketogenic Diets https://ift.tt/2Et1jDl