Who doesn’t love salsa? Anyone who has been to a Mexican restaurant would likely raise their hands. The wonderful mixture of veggies coming together truly inspire a fiesta in your mouth. And the best part? You DON’T have to have the chips to enjoy the salsa! Why not try it with chicken, fish or pasta?

A great tip from Dr. Ian: “Salsa recipes should be treated like a blueprint created in pencil. Erase whatever you want and add seasonings and vegetables that suit your taste!”

Check out products from our sponsors Coast Tropical, Grow Farm Texas, Little Bear Produce, and SunFed to make this quick and easy recipe tonight.

Quick Salsa Fresca

Makes 2 to 3 cups

3 tablespoons finely chopped red onion

2 small cloves garlic, minced

3 cups boiling water

3 large ripe tomatoes, peeled, seeded, and chopped

2 chili peppers (mild or hot)

2 tablespoons minced fresh cilantro (or flat-leaf parsley)

2 tablespoons fresh lime juice

Pinch of ground cumin

Pinch of dried oregano

3 tablespoons black beans (optional)

Sea salt and freshly ground pepper to taste

Place onion and garlic in a fine-mesh strainer; 1 cup at a time, pour boiling water over them, then let drain. Once onion and garlic have cooled, combine in a medium bowl with the tomatoes, peppers, cilantro, lime juice, cumin, oregano, and beans (if using). Season with salt and black pepper. Be careful handling the peppers. Wash your hands immediately after with soap and water and don’t touch your face or eyes to avoid irritation. Refrigerate for 1 to 2 hours to let the flavors blend and settle. This can be refrigerated for up to 1 week.

From The Official Clean & Lean Recipe Book: The Official Companion to Dr. Ian Smith’s Clean & Lean by Ian K. Smith