Who doesn’t love a good salsa! (I’m not sure if that is actually a question or a statement but I will go with the later:))
As with the great majority of recipes that I share with you, this is a simple, whole foods gem that likely includes many of the ingredients that you already have in your pantry.
Salsa and chips is a perfect snack for Saturday night hockey, Sunday afternoon football or your monthly book club meetings.
I included this recipe in the ‘Kicking Cancer in the Kitchen’ section of my October Newsletter and got some great feedback on it!
This salsa provides you with cancer-fighting nutrients like healthy fats, vitamins, minerals and antioxidants as well as gut healthy fibre.
I hope you enjoy it!
Black Olive Salsa with Organic Corn Chips
- 1 tbsp olive oil
- 1/2 cup white onions, chopped
- 1 14 oz can diced tomatoes
- 1-2 tsp raw honey
- 2 large cloves garlic, minced
- 2 tsp dried oregano
- 10-12 black olives, drained and chopped
- 1/2 – 3/4 cup fresh pineapple cut into 1/2 inch pieces
- Sea salt and black pepper to taste
- Organic corn chips
For added protein you can add leftover roast chicken or cooked Chickpeas
- Sauté the onions with the olive oil in a medium frying pan until slightly translucent
- Add the tomatoes, honey, garlic, and oregano
- Continue to cook on medium heat
- If using, add the chicken or beans and cook until juice has evaporated
- Remove from the heat and add the olives and pineapple
- Season to taste with sea salt and pepper
- Serve with organic corn chips
- If you like a little heat don’t be afraid to spice it up by adding chilli flakes or even jalapenos to the salsa before serving
- If corn chips are not your thing, then try whole grain pita chips or your favourite whole grain cracker.