Photo of Red salsa - nightshade free

Nightshade-free Red Salsa

I love a good mango salsa but, being a Texan, there are times I just need some red salsa, y’all! This recipe perfectly satisfies that spicy craving. In fact, I promise you can serve this to guests and they will love it and never guess it isn’t a tomato-based salsa! And if you want easy, this is absolutely as easy as a recipe can get! Enjoy this red salsa with plantain chips or sweet potato chips.

Nightshade-free salsa
 
Prep time
Total time
 
Being a Texan, there are times I just need some salsa, y'all! I promise you can serve this to guests and they will love it and never realize it's an imposter.
Author:
Recipe type: Condiments
Serves: 2 cups
Ingredients
  • 1 - 14.5 oz can carrots, drained and rinsed (only ingredients should be water and carrots)
  • 1/3 cup diced canned beets, drained and rinsed very well (only ingredients should be water and beets)
  • 1 small white onion
  • 2-3 tbsp lime juice
  • 1/2 tsp sea salt
  • 1/2 bunch of cilantro
  • 1/4 tsp allspice, optional
Directions
  1. Place all ingredients in food processor or blender and process until blended and uniform throughout. If using a high-speed blender, pulse to combine or process on low - you want it to be a salsa - not a liquid.
Best served chilled. To eat right away, refrigerate all ingredients, including cans, for a few hours before making.

 

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