Chunky Salsa

I Iove salsa. Let me say that again: I.LOVE.SALSA! The problem is that it has way too much salt in it. WAY.TOO.MUCH.SALT! In a typical cup of a store bought brand of chunky salsa there is roughly 1,440 MG of sodium. In my chunky salsa, there is 135 MG in a cup. In the store bought, you really do not even taste the range of flavors in the salsa, in mine that is what it is all about. Again, sodium is a big foe of mine, yet I have been learning that I can use some as a flavor enhancer, without having to worry about it being too much, or having it overpower the natural flavors. My chunky salsa is a great example of that.

Chunky Salsa Yield: 5.5 cups

What you will need:

• 3-4 fresh jalapenos, with seeds, diced

• 2 cans of no salt added tomato sauce

• 1 red bell pepper, diced

• 1 medium onion, diced

• 1/2 tsp low Sodium Pink Himalayan Salt

• 2 tbsp crushed garlic

• 1/2 cup white distilled vinegar

• 3/4 cup for fresh cilantro, chopped

• 1 tbsp red pepper flakes (*optional for more heat)

How to Make The Chunky Salsa:

1. Put everything, except the cilantro, into a medium saucepan over medium heat. Bring it to a simmer and let it do so until the veggies are softened slightly.

2. Once done, let it cool down some. Then add the chopped cilantro and stir well.

3. I like to store my chunky salsa in pint sized Ball jars. This is enough to give you about 2.75 jars full.

Tip: This is best when it is cold. Let it fully chill before serving.

Serving suggestions: Dip some air fried corn chips in it, or serve it with one of Ken's Breakfast Chimichangas.