Warm Mojo Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Warm Mojo Salsa
45 min.
32
8kcal

Suggestions


Welcome to a burst of flavor with our Warm Mojo Salsa! This vibrant, aromatic salsa is the perfect addition to any antipasti platter, snack table, or appetizer spread. Imagine fresh, zesty ingredients mingling beautifully in a warm salsa that tantalizes the taste buds and elevates your meal. Whether you're a vegetarian, vegan, or just embracing a healthier lifestyle, this salsa is a guilt-free delight that packs a punch while remaining gluten and dairy-free.

The key to this recipe is the infusion of annatto, which gives the salsa an alluring color and subtle warmth, although it can easily be omitted if you prefer a simpler approach. With luscious ripe tomatoes, fragrant garlic, and the tangy zing of fresh lime and orange juices, every spoonful brings a taste of sunshine to your table. Plus, the seasoning from black pepper, basil, and chives adds layers of complexity that complement grilled fish or chicken flawlessly.

Not only is this Warm Mojo Salsa a feast for the palate, but it also comes together in just 45 minutes, making it a quick and easy addition to your gathering. Best of all, it can be prepared in advance and reheated, ensuring you can enjoy the moments with friends and family without the stress of last-minute cooking. Get ready to impress and delight, one dip at a time!

Ingredients

  • teaspoon annatto powder (achiote seed; optional)
  • 0.3 teaspoon pepper black
  • tablespoon basil fresh minced
  • tablespoon chives fresh minced
  •  garlic cloves minced
  • tablespoons juice of lime fresh
  • tablespoons orange juice fresh
  • cups plum tomatoes diced seeded ( 4 small)
  • 0.3 teaspoon salt 
  • tablespoon vegetable oil 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • sieve
  • microwave

Directions

  1. Combine oil and annatto (if desired) in a saucepan; cook over low heat 5 minutes.
  2. Remove from heat; let stand 10 minutes. Strain through a sieve over a bowl; discard seeds.
  3. Heat 1 1/2 teaspoons oil mixture in pan; discard remaining oil mixture.
  4. Add garlic; saut 3 minutes.
  5. Add juices; bring to a simmer. Stir in tomato and remaining ingredients, and remove from heat.
  6. Serve warm over grilled fish or chicken.
  7. Note: Salsa can be made up to two days ahead of time; cover and chill. Reheat in the microwave or in a saucepan over medium heat. If you choose not to use the annatto, use only 1 1/2 teaspoons oil.

Nutrition Facts

Calories8kcal
Protein8.02%
Fat46.91%
Carbs45.07%

Properties

Glycemic Index
8.34
Glycemic Load
0.27
Inflammation Score
-1
Nutrition Score
0.82304348310699%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.32mg
Naringenin
0.14mg
Isorhamnetin
0.01mg
Kaempferol
0.02mg
Myricetin
0.03mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:8.13kcal
0.41%
Fat:0.46g
0.71%
Saturated Fat:0.07g
0.44%
Carbohydrates:1g
0.33%
Net Carbohydrates:0.8g
0.29%
Sugar:0.55g
0.61%
Cholesterol:0mg
0%
Sodium:19.02mg
0.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.18g
0.36%
Vitamin C:3.43mg
4.15%
Vitamin A:134.56IU
2.69%
Vitamin K:2.45µg
2.33%
Manganese:0.03mg
1.34%
Potassium:42.05mg
1.2%
Source:My Recipes