Tangy Salsa

Next time you’re in the mood for chips and dip, try making your own salsa! Why? Many of the store-bought salsas have added ingredients you just don’t need or want such as sugar and sodium. Instead, spend a little time in the kitchen and make your own fresh batch. This recipe has it all. Only 80 calories, 5 grams of sugar and it even has fiber. So save your wallet – and your waistline and choose fresh!

2 tbsp extra-virgin olive oil
3 oz onion, finely chopped
1 tsp fresh garlic, minced
1/2 cup cucumber, peeled, seeded and finely chopped
1/2 cup tomato concassee, blanched, peeled, seeded
1 1/2 tsp poblano chili, minced, skinless and seedless
1 tbsp low-sodium soy sauce
1 tbsp white vinegar
2 tsp agave nectar
1 1/4 cups tomato juice
1 tsp cornstarch
1 tsp water
1 tbsp scallions, thinly sliced
1/8 tsp black pepper
1 1/2 tsp coriander, chopped

Heat oil in sauté pan.

Add onions and sauté until translucent.

Add garlic and sauté for 2 minutes.

Add cucumbers, tomato consassee, poblano pepper and simmer for 4 minutes.

Combine soy sauce, vinegar and agave in center of mixture.

Add tomato juice, cornstarch and water to mixture and stir well.

Stir all ingredients and simmer over low heat for 10 minutes.

Add scallions, black pepper, coriander and simmer for 5 more minutes.

Serve warm or at room temperature.