This is one of those recipes where you get some of the nutrients of kale without much of its taste. Perfect for those not yet won over by this hearty green.
Easily adaptable, any spicy peppers could be added to this recipe to suit your taste. Roma tomatoes make a good choice for this salsa. This makes about 4 portions as an appetizer.
5 plump and juicy tomatoes, cut in quarter with the seeds removed
2 large kale leaves, hard stems removed
¼ to ⅓ cup fresh cilantro
1 jalapeño (see note)
½ medium white onion
1 clove garlic
2 tbsp lime juice
1 to 2 tbsp lemon juice
½ tsp sea salt
¾ to 1 tsp ground cumin
- Cut tomatoes in quarters. Remove all of the seeds (including the really wet inside part of the tomato). This is an important step or else your salsa will be too wet when you blend it.
- Add the tomatoes, kale leaves, ¼ cup fresh cilantro, jalapeño (see note!), onion, garlic, lime juice, 1 tbsp lemon juice, sea salt, ¾ tsp cumin and pinch cayenne to the food processor or blender.
- Pulse until the salsa is your preferred texture. Taste test and add additional cilantro, jalapeño, lemon juice or cumin to taste.
- Drain a little bit of the water if your salsa seems a bit watery. This will depend on your tomatoes.
- Give your salsa a good stir before serving. Serve salsa in a bowl and dig in in or serve with your favorite Mexican food.
Note: Add the jalapeño seeds in if you want this salsa to be super spicy or leave the jalapeño out altogether if you prefer your salsa mild.