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Chips & Salsa

1 or more firm, large cucumbers, sliced.
4 tsp to 1 TB olive oil. (I use a little over 3… just to coat the pan.)

1 – 2 bell peppers any color (I use a small orange and a small yellow pepper for color)
1 can (about 400g) chopped tomatoes (sugar-free!). (I use S&W Premium Petite Cut Tomatoes with Jalepeno.
1/2 tsp cumin (crushed/ cumin powder)
2 tsp coriander (fresh or dry)
1/2 to 1 tsp garlic powder or fresh chopped garlic
sea salt & black pepper to taste
1 to 2 packets of Splenda, Truvia, or other approved sweetener
Raw onion (Amount is up to you… red or white. Frozen or fresh.) I use about 1/4 cup frozen but could be more or less or none

Optional: 1-2 tsp Italian Herbs (basil, oregano, thyme, marjorum)
Optional: about 6-8 chopped Jalepeno slices (I use from a jar and also add in up to 1 TB of the jalepeno juice. Makes it devilishly spicy.)
Optional: Additional chopped fresh tomatoes
Optional: 2-6 dashes of Tabasco
Optional: Squirt of lemon or lime juice

Directions
1. Chop and dice peppers onions and jalepenos (if using). Slice cucumbers into “chips”. Should be thick enough to hold a dollop of salsa, but not so thick you choke on it. I slice pretty thin.
2. Pour oil in pan and start to heat.
3. Add spices to oil (garlic, cumin, coriander, salt and pepper, any other herbs)
4. Add chopped peppers and jalepenos (and juice if using) and stir. Cook until the desired softness. Usually until tender.
5. Add the can of chopped tomatoes (and additional fresh tomatoes if using).
6. Sprinkle on sweetener and stir.
7. About 2 minutes before removing from heat, add in onion.
8. Stir. Taste. Add Tabasco if using. Add any additional spices, salt, pepper, etc until its the way you like it. Remove from heat.
9. Squirt with lemon or lime juice. (I use lime, but be aware that doesnt seem to be in the official IP seasonings.)
10. I also sprinkle with frozen (or fresh) coriander and basil flakes. I find it gives it
a really fresh kick and makes a difference.

 

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