Submitted by: Isabel De Los Rios
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 5
I absolutely LOVE asparagus (and so does my son). I’ve made this salsa for a few family get-togethers and people love this interesting twist on the usual salsa.
1 lbs. asparagus
1 c. tomato
1/2 c. onion
1 jalapeno pepper
1 tbsp. cilantro, bunch, fresh, organic
1 garlic
1 tsp. apple cider vinegar
1/4 tsp. sea salt
Trim and cut asparagus into 1/2-inch pieces. Place asparagus in a large saucepan; add 1/2 inch of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water. Chop and seed the tomato. Finely chop the onion. Remove seeds and finely chop the jalapeno. Mince the cilantro and garlic. In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar, and salt. Cover and refrigerate for at least 4 hours, stirring several times. I serve salsa (and guacamole) with cucumber slices and baby carrots instead of tortilla chips.
This recipe contains about 5 carb servings - chances are, you will not be eating the entire thing though, so count accordingly. Also, take into account whatever you serve the salsa with - cucumbers and carrots will also count as carbs.
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