Tomato Spinach Salsa

I was such a good girl. I spent time getting ready for the week. I created a menu and shopping list. I came home from work all ready for my tacos. I open the fridge to pull everything out only to discover I have NO salsa. Aaack! This is odd as I normally keep at least 3 jars of my favorite in stock. I totally forgot I let it run out on purpose for my move. *sigh* What’s a girl to do?

Well make her own… of course! Luckily I just picked up a giant tomato from the farm stand. I had a half of a sweet onion and some other stock items that worked perfectly. It was tasty, spicy and so much better then the jarred stuff! Even the husband liked it! Shocker I know! :) Tomato Spinach Salsa

  • 1 large ripe garden tomato diced
  • 1/2 of a sweet onion diced
  • 1 cup baby spinach leaves chopped up
  • 1 tsp dried cilantro
  • 2 tsp lime juice
  • 1 tsp tabasco
  • 1 tsp green chili sauce
  • 4-5 sliced jarred jalapenos
  • 1 tsp of the jalapeno “juice”

Combine all ingredients and let it site until ready to use. I used mine in about a half an hour and it was perfect.

Here are some shots of the boy in the back of the apartment when I took the bowl outside for pictures. Can you make him out on top of the hill? :)

Tomato Spinach Salsa - clear Tomato Spinach Salsa - blurry

Approx Nutritional Information per serving
Servings Amt per Serving
4 About 1/4 of a Cup
Calories Fat Fiber WWPs
45 0g 2g old: 0.5 new: 1
Sugar Sat Fat Carbs Protein
5g 0g 12g 1g
Posted in: 1 WWP, 1 WWPP, Food Photos, Party Ideas, Snack Ideas, Vegetarian Ideas
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9 Comments and 0 Replies

  1. Rachel

    Way to go for making your own! I bet it was tempting to just choose something else – maybe something a lot less healthy – but it turned out so much better in the end. Cool!

  2. Chris

    Store bought salsa lasts forever, but I think that is the vinegar, isn’t it? How long do you think this would keep? Looks SO yummy!!!

  3. Nicole

    Roni, that looks better than any other salsa you could buy at the store. Way to go! BTW, I love your outdoor pics. They come out so clear and crisp.

  4. roni

    Chris – I guess it would depend on how fresh the ingredients are. I’d say up to a week unless the veggies were already on the way out. If you know what I mean. :)

    Mine was gone the next day. ;)

  5. Shelly @ Mom Getting Fit

    I make pico de gallo all the time as well but have never used spinach. I will have to try that.

    If you are in the mood for saucier salsa, just blend it up the blender (I use my magic bullet) and let it sit in the frig for an hour for the flavors to blend. It’s YUMMY!!

    You can also roast your tomato over a fire to blacken skin and use that for a roasted flavor. Another YUM!

  6. She-Fit

    I’ve become a huge fan of salsa. I put it on everything to add a little bit more flavor. This looks great. Love the pics… you are one great photographer.

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