1 Tbsp Extra Virgin Olive Oil
½ Medium Organic Yellow Onion, Diced Small
1 Medium Organic Green Bell Pepper, Diced Small
1 Medium Organic Jalapeno, Finely Chopped
Sea Salt and Black Pepper, to Taste
2 Large Organic Tomatoes, Seeded and Chopped
½ Tsp Dried Mexican Oregano
¼ Tsp Smoked Paprika
¼ Tsp Crushed Red Pepper Flakes
¼ Cup Water
2 ½ Tbsp Fresh Organic Lime Juice
2 Tbsp Fresh Organic Cilantro, Finely Chopped
1. Heat olive oil in a medium skillet over medium-high heat. Add onion, bell pepper, and jalapeño and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion and peppers become soft, around 4-5 minutes.
2. Add tomatoes, Mexican oregano, smoked paprika, crushed red pepper flakes, and water. Stir to combine and reduce heat to medium-low. Continue cooking, stirring occasionally, for another 4-5 minutes
3. Remove from heat and set aside to cool for a few minutes. Once slightly cool, puree mixture with an immersion blender, leaving slightly chunky, or transfer to a regular blender or food processor and pulse a couple of times until just blended.
4. Transfer salsa to a bowl and stir in fresh lime juice and cilantro. Season with additional salt and black pepper, if desired. Serve immediately or cover and place in the refrigerator until ready to use. Enjoy!
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