1 Salsa 4 Ways - Base recipe
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
Just click on the recipes below, if you'd like to give them a go
Chicken & Parmesan
Mexican 3 Dips & Tortilla Chips
Salmon & Salsa on a Bed of Green Vegetables
For the whole recipe:
179 Calories / 16.9g Carbs / 6.5g Protein / 8.4g Fat
Per portion (6 portions)
30 Calories / 2.8g Carbs / 1.1g Protein / 1.4g Fat
20g Olive oil
25g Shallots (chopped finely)
1 1/2 tsp Garlic powder or 2 garlic cloves (chopped finely)
50g Black or green pitted olives, I used 25g of each, sliced thinly
1/2 tsp Kashmiri Chilli
400g Tinned tomatoes (good quality)
10g Fresh basil
Salt and pepper - season well
In a non-stick saucepan, heat up the oil.
Add to the oil, shallots, garlic, Kashmiri Chilli & olives & gently fry until the shallots are translucent (but not brown).
Add half of the basil leaves, roughly torn up, plus the stems, chopped finely, and gently cook for a further minute.
Now add the tinned tomatoes and season with salt & pepper.
Bring to boil and then turn down to a gentle simmer for about 10 - 15 minutes or until the salsa has reduced and thickened.
Finally, add the remaining basil and stir in.