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Cilantro Almond Salsa

Cilantro Almond Salsa ~ Sumptuous Spoonfuls #creamy #hot #salsa #recipe

When you add nuts to a salsa (and blend them up really well), the salsa takes on a wonderful, creamy texture that is incredibly intoxicating. This is my second nut salsa and I’m soooo infatuated with it. I love it with chips, I love it on eggs, it’s marvelous in breakfast burritos and I’m sure in just about any Mexican cuisine. I even put some in my Barley Lentil Harissa Veggie Stew when I felt like I wanted a little more flavah and it made it oh-so-much-more tasty and fabulous.

After that marvelous Cilantro Cashew Green Tomato Salsa, I had to give the whole “nut salsa concept” another go, but this one had to have red tomatoes (more readily available) and I decided to include almonds, as almonds are the very favored nuts in my life lately after I read an article that said that eating (one serving of) almonds every day has been shown to help lose weight in the belly and thighs. Every woman’s dream, right? I’ve been popping a few smokehouse almonds in my mouth every day ever since I read that (along with lots of extra exercise, reduced portions and carbs) and yeah, I think it does seriously help.

Cilantro Almond Salsa ~ Sumptuous Spoonfuls #creamy #hot #salsa #recipe

You can adjust the heat in this salsa according to your liking. I like it hot, so I added LOTS of hot peppers. When the hot peppers come in from the garden in the summer, I like to chop them into tiny bits using my Ninja chopper and then freeze them in small containers. You can pack a lot of peppers into a tiny bit of freezer space this way, and it’s SO easy to make salsa, queso, enchilada sauce, spicy soups or chili–whenever you want a bit of heat, just thaw the peppers in the microwave for a minute or so 0n high and use a fork to get the amount of peppers you want. Use the melted pepper juices in your soups or salsas.

Cilantro Almond Salsa

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Over a pint of salsa

Cilantro Almond Salsa

Ingredients

  • 1 pint home-canned tomatoes (or 1 15-oz. can)
  • 1/2 of a sweet onion, cut into chunks
  • 1 - 3 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 - 4 Tablespoons finely chopped fresh or frozen hot peppers (I used jalapeno, salsa peppers and carrot peppers)
  • A handful of fresh cilantro leaves and tender stems
  • 2 - 4 Tablespoons almonds

Instructions

  1. Put all ingredients in a handi-chopper or mini food processor and blend until smooth.
  2. Store in an airtight jar in the fridge until serving time.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/cilantro-almond-salsa/

Cilantro Almond Salsa ~ Sumptuous Spoonfuls #creamy #hot #salsa #recipe

This recipe was shared at Full Plate Thursday and Sunday Fitness Food Linkup.

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4 Responses

  1. I’m so intrigued by a salsa made with nuts! It looks and sounds absolutely delicious. Stumbled and pinned. Thank you for bringing this lovely recipe to the Hearth and Soul Hop.

    March 27, 2016 at 2:07 pm

  2. Cilantro almond salsa looks delicious, tweeting thanks for sharing with Hearth and soul blog hop.

    March 28, 2016 at 5:16 pm

  3. I have never made a salsa with nuts, so will have to give it a try. It looks delicious, Pinned & Yummed!!

    March 28, 2016 at 8:31 pm

  4. Pingback: Hearth and Soul Blog Hop: Last week - Zesty South Indian Kitchen