Black Olive Salsa with Organic Corn Chips

Black Olive Salsa with Organic Corn Chips

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

Serves 2-4

Ingredients:

  • 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 
Directions:
  1. Sauté the onions with the olive oil in a medium frying pan until slightly translucent
  2. Add the tomatoes, honey, garlic, and oregano
  3. Continue to cook on medium heat
  4. If using, add the chicken or beans and cook until juice has evaporated
  5. Remove from the heat and add the olives and pineapple
  6. Season to taste with sea salt and pepper
  7. Serve with organic corn chips
Tips:
  • 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.