Smokin' Salsa

Few individuals don't like Mexican side dishes! Flick aside the stodgy, extremely cheesy, creamy, "I'll taste that again tomorrow" 

Tex Mex and savor the Smokin' spice's seductive and powerful flavors with a bowl of fresh salad, avo, and perhaps black rice.

Fry sliced onion and red capsicum first to make it chunkier and more "store bought" and fancy. The "Shit, I haven't got any salsa" variation. 

– 400g fresh or tinned organic tomatoes, diced – 1 teaspoon Smokin’ Spice – Extra chilli if you fancy (I say ¼ teaspoon)


– 1 teaspoon rapadura sugar or honey – 1 teaspoon Apple cider vinegar – Pinch of salt


Put everything in a saucepan and simmer it gently for ten minutes over medium heat.


Taste for sour, salty, spicy, and sweet flavors.


Uncertain about the meaning of that? A tiny bit of the untasteable should be added.


Always use a clean spoon and store in a jar in the refrigerator. Store for up to 2 weeks, or until the green fluff shows up—the choice is yours!



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