Nightshade-Free AIP Mexican Salsa
Updated: Apr 9
There's no need to miss salsa on AIP! Here's how I make a fantastic no-tomato Mexican Salsa with a little kick!
This recipe makes about 12 oz. Freezes well if you like to batch cook!
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4 c (20 oz) watermelon cubes (Save those rinds! My July Patron exclusive recipe is Pickled Watermelon Rinds (the brine can be used to make traditional pickles too- pickled ANYthing, really!)
1 1/4 tsp salt
3/4 c packed minced onion, divided
2T lime juice
1 large clove minced garlic
1 tsp dry oregano
1/4 c fresh chives or green onions
1/2 c packed fresh cilantro
1 1/2 T 100% wasabi powder
Add the watermelon, salt, 1/2 c of minced onion, lime juice and tamarind paste to a small pot. Cook over medium heat (375 degrees F) for 20 minutes until mixture is reduced by half. Mash with a hand-held potato masher to the consistency of salsa.
Remove from heat and stir in the remaining 1/4 c onion, garlic, oregano, chives, cilantro and wasabi powder.
Pour the salsa into a mason jar and let cool overnight in fridge.
Put it on EVERYTHING! Because it's DELICIOUS! Seriously!
This salsa makes a fantastic Nomelet-topper...
Pairs beautifully with melty, ooey gooey Queso Sauce in anything Mexican-inspired...
Try it with avocado and Novolone cheese on a burger...
Make Mexican rice with my Plantain CousCous...
Top quesadillas or tacos made with these easy AIP tortillas...
In lettuce wraps with Picadillo Beef...
The options are endless!
Let me know how you use AIP Mexican Salsa!
As seen on Phoenix Helix's Recipe Roundtable #276
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