Moscow Mule

Ingredients:

Directions:

  1. Fill copper mugs 3/4 full of crushed ice.
  2. In a pitcher, mix together ginger beer, lime juice, and club soda.
  3. Stir. Pour into mugs.
  4. Garnish with a lime wedge.

Serves 4

The Best Paleo Burger

Ingredients:

  • 2 lbs lean grass-fed ground beef
  • 4 large cloves of garlic pressed
  • 1 medium yellow onion minced finely
  • Salt and pepper to taste
  • 2 Tbsp beef tallow, bacon fat, or avocado oil

Directions:

  1. In a large bowl, mix all ingredients together
  2. Form patties
  3. Cook to your desired doneness
  4. You might try add-in…
  • Bacon burgers – Diced bacon, minced onion, – top with cheese, tomato, onion, lettuce, and avocado
  • Teriyaki Burger  – Coconut aminos, minced ginger – top with lettuce and onion
  • Mexican Burger  – Bell Peppers, Chili Powder, tomato powder, oregano, cumin, cheese, lettuce, tomato, avocado, and jalapeño
  • Mediterranean Burger – Greek Oregano, basil, parsley, rosemary, thyme, dill, marjoram, cinnamon – top with red onions, pepperoncini, lettuce, and goats milk feta (omit if dairy-free) 

Banana Pudding

Ingredients:

  • 13.5 ounces full-fat canned coconut milk divided
  • 2 teaspoons gelatin
  • 2 tablespoons honey or more to taste
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon Diamond Crystal kosher salt 
  • 1 (12 ounces) container of frozen whipped topping, thawed
  • 14 bananas, sliced
  • 1 to 2 boxes of Gluten-Free vanilla wafers

Pudding Directions:

  1. Pour ¼ cup of coconut milk into a bowl. Be sure to shake the can well first.
  2. Sprinkle the gelatin on top and whisk briskly to get rid of the lumps. Set the bowl aside.
  3. In a saucepan, over medium heat, add the remaining coconut milk and honey.
  4. Heat, stirring frequently, until the sweetened milk is steaming, Do not boil.
  5. Pour the hot coconut milk into the bowl with the gelatin/coconut milk mixture, and whisk well to combine.
  6. Add in the vanilla extract and salt and stir to combine.
  7. Refrigerate uncovered for 30 minutes, and then cover tightly until the pudding firms up, this step will take at least 2 hours.
  8. Store in the fridge for up to 4 days. 

Serving Directions:

  1. Before serving add the Whipped topping and whip the pudding with a hand mixer until light and fluffy.
  2. In a straight-sided bowl (other bowls will do too) Vanilla wafers, banana slices, and pudding (in that order) until all are used up.
  3. Refrigerate until firm, serve.

Cranberry Mocktini

Ingredients: 

  • 3/4 cup organic lime juice
  • 24 oz. citrus-flavored sparkling water sugar-free soda or (my favorite) kombucha
  • 1/2 cup organic sugar-free cranberry juice
  • 3-4 Tbsp. Honey simple syrup or stevia drops to taste (see honey simple syrup recipe below)
  • Ice

Directions:

  1. Pour lime juice, sparkling water, cranberry juice, sweetener, and ice into a jar or cocktail shaker and shake until cold.
  2. Strain out ice and pour it into a martini glass. Serve.

Honey Simple Syrup

Ingredients: 

  • 1 cup light raw honey
  • 1 cup filtered water

Directions: 

  1. Place honey and water in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes.
  2. Remove from heat and let cool completely.
  3. Pour into air tight container and store in the refrigerator for up to 2 weeks.

Greek Lemon Potatoes

Ingredients:

  • 1/3 c.  fresh lemon juice (from about 2 large lemons)
  • 1/3 c. low-sodium chicken broth
  • 1/4 c. olive oil
  • 1 1/2 tsp. kosher salt, plus more to taste
  • 1/2 tsp. garlic powder
  • Black pepper, to taste
  • 3 tbsp. fresh oregano leaves, roughly chopped
  • 2 1/2 lb. medium Yukon Gold potatoes, cut into 1-inch wedges

Directions:

  1. Position a rack in the lower third of the oven and preheat to 425˚. 
  2. Whisk together the lemon juice, chicken broth, olive oil, salt, garlic powder, a few grinds of pepper, and two-thirds of the chopped oregano in a liquid measuring cup. 
  3. Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat.
  4. Roast the potatoes on the lower oven rack until they’re almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes. 
  5. Toss and continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more.
  6. Toss again, then sprinkle with the remaining oregano and season with salt.

Honey Liqueur

CHOOSE YOUR HONEY WISELY

The main ingredient in honey liqueur is obviously honey. There are countless varieties of raw honey to choose from, many of them with different flavor profiles. While clover honey is the most common and tends to be the least expensive, it’s also considered to be the mildest variety. If you do choose clover honey, adding a bit of orange zest and cinnamon can help richen the flavor profiles and create a subtle aftertaste. If you aren’t a fan of orange, there are countless other natural flavor enhancers, including lemon zest, chamomile, and vanilla. Feel free to get creative!

If you choose flavored honey or stronger honey, it may be better to skip the extra flavorings because they could negatively affect or overpower the natural taste of the honey itself. But above all, make sure the honey you use is pure 100% raw honey. Make sure it doesn’t have any honeycombs, either — this helps to avoid straining the wax from the liqueur.

Directions:

  • Just pour two cups of vodka into a glass jar and add one and a half cups of honey. 
  • Gently stir the mixture until the honey dissolves completely. After that, it needs to age for at least a month.
  • Keep it in a cool, dark place and stir it with a wooden or metal spoon at least once a week to ensure maximum quality.

Americans consume about 1.3 pounds of honey per person per year, and there are always creative ways to incorporate delicious raw organic honey into your diet.

Blackberry Faux-jito

Ingredients:

  • 5 organic blackberries
  • 5 mint leaves
  • 3 lime slices
  • 1/2-1 tbsp raw honey
  • 6 oz sparkling mineral water, chilled Ice 

Directions:

  1. In a pint glass, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
  2. Fill the glass with ice.
  3. Pour in the sparkling water.
  4. Gently mix with a long spoon until fully incorporated.
  5. Garnish with a mint sprig, lime wheel, and blackberry.
  6. Drink up!
Paleo Instant Pot Sloppy Joes_Snackin' Free

Paleo Instant Pot Sloppy Joe’s

Ingredients

  • 1 tbs. avocado oil
  • 1 small yellow onion, diced
  • 1 celery stalk, diced
  • 1/2 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 lb. (750 g) grass-fed ground beef
  • 1 cup (8 fl. oz./250 ml) organic tomato sauce
  • 1/2 cup (4 fl. oz./125 ml) ketchup-style chili sauce 
  • 1 tbs. Coconut Aminos
  • 1 tbs. Dijon mustard
  • 1 tbs. Apple Cider vinegar or vinegar of choice
  • 1 tbs. coconut sugar
  • 1 tsp. chili powder
  • Himalayan pink salt and freshly ground pepper
  • 1 tbs. arrowroot
  • 1 tbs. warm water
  • 6 Snackin’ Free Bread rolls, split and lightly toasted

Directions:

  1. In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper, and garlic then sauté, stirring occasionally, until the vegetables start to soften (about 3 minutes).
  2. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, (about 5 minutes).
  3. Add the tomato sauce, chili sauce, coconut aminos, mustard, vinegar, coconut sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir together.  
  4. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes.
  5. Turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid. 
  6. In a small bowl, stir together the cornstarch and warm water until combined. Add the cornstarch mixture to the beef mixture.
  7. Set the pot to “sauté” and cook, stirring occasionally, until the mixture is thickened, about 2 minutes. Season with salt and pepper. 
  8. To serve, place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Serves 6. 
paleo strawberry daiquiri recipe_snackin' free

Strawberry Daiquiri

Summer is for fun and what is more fun than enjoying a delicious and cold strawberry daiquiri by the pool with friends and family.

Ingredients

  • 4 cups ice
  • 20 strawberries, hulled
  • 6 ounces light rum
  • 6 ounces fresh lime juice
  • 2 ounces triple sec
  • 2 ounces strawberry liqueur
  • 4 teaspoons simple syrup** or honey
  • Strawberry and lime slices, to garnish

Directions

  1. Place the ice, whole strawberries, rum, lime juice, triple sec, strawberry liqueur, and sweetener in the pitcher of a Blender.
  2. Cover and blend on the Smoothie setting. 
  3. Pour into two glasses; garnish with strawberry and lime slices.
Strawberry Simple Syrup Ingredients:
  • 1 lb. (16 oz. whole strawberries, cleaned, hulled, and sliced in half
  • 3 cups of water
  • 2 1/2 tsp monk fruit sweetener
  • 1 Tablespoon lemon juice

Share your Strawberry Daiquiri Recipe with us on social media @snackinfree

Paleo Sweet and Spicy Chicken Wings - Snackin' Free

Paleo Sweet & Spicy Chicken Wings

Enjoy these paleo chicken wings for a fun and tasty dinner.

Ingredients

  • 1/4 cup fermented honey or balsamic vinegar
  • 1/8 cup coconut syrup or honey
  • 1/4 cup coconut sugar
  • 1/4 cup coconut aminos
  • 2 tablespoons apple cider vinegar  
  • 3 garlic cloves, minced finely
  • 1 tablespoon finely minced fresh ginger
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon chili powder
  • about 1.25 pounds chicken drumettes or wings
  • 1 tablespoon sesame seeds, lightly toasted
  • a few pinches chopped fresh parsley

Directions

  1. In a medium bowl, whisk together all ingredients except the last two and pour into a large bowl. Add chicken and coat thoroughly. Cover and place in refrigerator for 8 hours, or overnight to marinate.  Turning the chicken occasionally to ensure even marination.
  2. After the chicken marinates, preheat the oven to 400°F.
  3. Line a baking sheet with aluminum foil. Place chicken in the pan, keeping the extra marinade for later. Bake the chicken for 25 minutes in the center of the oven.
  4. In a small saucepan, bring the leftover marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
  5. Remove drumsticks from the oven, coat each with the thickened marinade. Place the chicken back in the oven and cook for 10 – 15 more minutes. Pour remaining marinade into a large bowl, add the chicken and toss to coat the drumsticks/wings one last time, with any remaining sauce; then sprinkle with sesame seeds and parsley. Serve immediately.

Share your recipe or sweet and spicy paleo chicken wings with us on social media @snackinfree

Paleo Teriyaki Pork Recipes

3 Easy Meals with Instant Pot Paleo Teriyaki Pork Recipes

Make our super EASY Instant Pot Paleo Teriyaki Pork Recipes below and use it to prep three different meals during the week. Don’t get bored with the same meal over and over during the week just because you have leftovers or you meal prep. Enjoy different variations with the same main protein.

Teriyaki Pork Dinner

Teriyaki pork has always been a favorite in our house. Now with the instant pot, we can have it any time of year without making the house too hot.

View Full Recipe

Paleo Instant Pot Teriyaki Pork

Teriyaki Pork Tacos

Try this EASY Instant Pot Paleo Teriyaki Tacos Recipe. You can use the same pork we made in our Instant Pot Teriyaki Pork recipe and repurpose the meat for these delicious Oriental Tacos.

View Full Recipe

Instant Pot Teriyaki Pork Tacos

Teriyaki Bowls

Miss having teriyaki rice bowls? Use our super EASY Instant Pot Teriyaki Pork Recipe below to make Paleo Teriyaki Bowls. We use cauliflower rice that is easy to heat up on the stove or in the microwave.

View Full Recipe

Paleo Teriyaki Bowls
Paleo Teriyaki Bowl Recipe

Paleo Teriyaki Bowls with Instant Pot Pork

Miss having teriyaki rice bowls? Use our super EASY Instant Pot Teriyaki Pork Recipe below to make Paleo Teriyaki Bowls. We use cauliflower rice that is easy to heat up on the stove or in the microwave.

This is the third of three recipes you can make with our Instant Pot Teriyaki Pork recipe. This means you can make multiple meals with the same protein, making meal prepping really easy for the week.

Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

Tools:

  • Electric pressure cooker. (Instantpot or other brand)
  • Utensils for shredding pork

Ingredients:

Direction

  1. Preheat pressure cooker on “MEAT” setting and add oil
  2. Once hot, add pork and brown on each side (do not use top for this step)
  3. When pork is browned, turn off cooker.
  4. Add Teriyaki Dressing/Marinade to the pork.
  5. Set pressure cooker to cook on MEAT setting again.
  6. Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
  7. Be sure the vent on the top is set to SEAL not vent.
  8. Once the meat is done let the steam release naturally.
  9. Remove the top and shred meat with forks.
  10. Heat rice with instructions on the bag.
  11. In a bowl at rice, pork, and top with veggies.
  12. Serve and enjoy.

Share your paleo teriyaki bowls with us by tagging @snackinfree – We would love to see your meals!

Paleo Teriyaki Bowls

Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Paleo Instant Pot Teriyaki Pork

Instant Pot Paleo
Teriyaki Pork

View Recipe

Instant Pot Teriyaki Pork Tacos

Paleo Teriyaki
Pork Tacos

View Recipe

Paleo Teriyaki Tacos Recipe

Paleo Teriyaki Tacos – Instant Pot Meal

Try this EASY Instant Pot Paleo Teriyaki Tacos Recipe. You can use the same pork we made in our Instant Pot Teriyaki Pork recipe and repurpose the meat for these delicious Oriental Tacos.

This means you can make multiple meals with the same protein, making meal prepping really easy for the week.

Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

Tools:

  • Electric pressure cooker. (Instantpot or other brand)
  • Utensils for shredding pork

Ingredients:

Direction

  1. Preheat pressure cooker on “MEAT” setting and add oil
  2. Once hot, add pork and brown on each side (do not use top for this step)
  3. When pork is browned, turn off cooker.
  4. Add Teriyaki Dressing/Marinade to the pork.
  5. Set pressure cooker to cook on MEAT setting again.
  6. Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
  7. Be sure the vent on the top is set to SEAL not vent.
  8. Once the meat is done let the steam release naturally.
  9. Remove the top and shred meat with forks.
  10. Serve and enjoy.

**Try using some of our other Dressing/Marinades with this recipe

Share your pork tacos with us by tagging @snackinfree – We would love to see your meals!


Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Paleo Instant Pot Teriyaki Pork

Instant Pot Paleo
Teriyaki Pork

View Recipe

Paleo Teriyaki Bowls

Paleo Teriyaki
Bowls

View Recipe

Paleo Teriyaki Pork

Instant Pot Teriyaki Pork

Try this EASY Instant Pot Paleo Pork Recipe. Just add it to the insta pot set the time and forget it until it is done!

Teriyaki pork has always been a favorite in our house. Now with the instant pot, we can have it any time of year without making the house too hot.

We enjoyed this recipe with cauliflower rice and a cabbage salad, but stay tuned for other ways to use the teriyaki pork into two additional meal.

Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

Tools:

  • Electric pressure cooker (Instantpot or other brand)
  • Utensils for shredding pork
  • Serving dish


Ingredients:

Directions

  • Preheat pressure cooker on “MEAT” setting and add oil
  • Once hot, add pork and brown on each side (do not use top for this step)
  • When pork is browned, turn off cooker.
  • Add Teriyaki Dressing/Marinade to the pork.
  • Set pressure cooker to cook on MEAT setting again.
  • Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
  • Be sure the vent on the top is set to SEAL not vent.
  • Once the meat is done let the steam release naturally.
  • Remove the top and shred meat with forks.
  • Serve and enjoy.

**Try using some of our other Dressing/Marinades with this recipe

If you make our Teriyaki Pork Recipe tag @snackinfree in your posts. We would love to see your creations.


COMING SOON

Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Instant Pot Teriyaki Pork Tacos

Paleo Teriyaki
Pork Tacos

Paleo Teriyaki Bowls

Paleo Teriyaki
Bowls

Paleo Jello Salad Recipe

This salad was one of my children’s favorites in the warm days of summer. Who doesn’t love Jello?   I created a paleo jello recipe base on what I would make my kids when they were younger so that we can still enjoy it today.  This is a great recipe for BBQs and large get-togethers. I hope you enjoy it as much as we do.

Tools:

  • 1 cup measuring cup
  • measuring spoons
  • saucepan
  • bowl or dish to set jello
  • bowl for serving jello

Ingredients:

  • 2 cups 100 % Fruit Juice. (I like Knudsens 100% Cranberry Pomegranate juice).
  • 2 cups kombucha or sparkling water, soda (I like Live Soda sugar-free probiotic soda)
  • 2 1/2 Tbsp. 100 % Grass-Fed Gelatin
  • 1/4 – 3/4 tsp. (or to taste) 100% Monk fruit or Stevia powder (I’ve used monk fruit and stevia so its whichever you prefer)
  • 1 can organic sliced Pears in their own juices, chopped
  • 1 can organic sliced Peaches in their own juices, chopped**
  • 1 can organic pineapple in their own juices
  • 10 or so Maraschino Cherries, halved
  • 1 container of whipped topping (I used cocowhip)
  • *If you prefer you can use 3 cups of chopped fresh fruit of your choice.

Directions:

  1. In a bowl or shallow dish add Kombucha or sparkling water, and sweetener. Sprinkle Gelatin on top to soften about 5 minutes.
  2. Add the juice to the saucepan and heat on stove over medium heat but do not boil.
  3. Remove from heat and slowly pour into the bowl with kombucha.
  4. Add fruit, stir to evenly distribute fruit, then refrigerate until firm – 3 hours to overnight.
  5. Remove from the refrigerator and stir gelatin/ fruit mixture to break it up.
  6. Add Cocowhip, stir to combine, and enjoy!

View more recipes on our blog. All our recipes are paleo friendly – gluten, grain, dairy, soy, and legume free.

paleo strawberry shortcakes

Strawberry Shortcakes

Our paleo strawberry shortcakes are a perfect fluffy and fruity dessert to end the day. Top our paleo shortcakes with your favorite fruits (strawberries, bananas or blueberries) and then a large dollop of coconut whipped cream. Enjoy this delicious summer time dessert outside on the patio looking at the stars!

Ingredients

  • 1 serving
  • 1 Snackin’ Free Shortcake
  • 2 to 3 fresh organic strawberries sliced
  • You can add blueberries, bananas or any other fresh organic fruit.
  • 1 tub of CocoWhip

Directions

  1. Slice strawberries and/or other fruits.
  2. Place fruit on top of short cake.
  3. Top all with a dollop of CocoWhip.
  4. Serve and enjoy
paleo faux-jito mocktail

Morning Faux-jito Mocktail

Do you like to enjoy a non-alcoholic cocktail from time to time? Then try our paleo faux-jito mocktail; you can enjoy this fruity sparkling water on the patio enjoying the nice spring breeze and sunshine. Just like a traditional mojito minus the alcohol this mocktail is gluten free, grain free, dairy free, soy free, and legume free. You can even share it with your kiddos…if you want to.

Ingredients

  • 5 organic blackberries, raspberries, strawberries
  • 5 mint leaves
  • 3 lime slices
  • 1/2-1 tbsp raw honey
  • 6 oz sparkling mineral water, chilled
  • Ice

Directions

  1. In a pint class, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
  2. Fill the glass with ice.
  3. Pour in the sparkling water.
  4. Gently mix with a long spoon until fully incorporated.
  5. Garnish with a mint sprig, lime wheel, and blackberry.
  6. Drink up!
paleo BBQ Sandwiches Recipe
Paleo Samoas Cheese Cake Recipe

Paleo Samoas Cheese Cake

Crust Ingredients

  • ¾ cup almonds or pecans
  • ⅓ cup unsweetened coconut flakes
  • 1 cup packed pitted dates
  • 1 to 3 Tablespoons of Cocoa Powder for Chocolate Crust

Crust Instructions

  1. Line the bottom of a 6-inch springform pan with parchment paper and grease the bottom and sides with coconut oil or avocado oil.
  2. Place the almonds and coconut in a food processor; process until it resembles very coarse sand. Add the dates, pulse a few times, until dates are finely chopped and mixture comes together as a cohesive dough. Press mixture evenly into bottom of prepared pan. Set aside and make filling.

Filling Ingredients

  • ¾ cup coconut butter (coconut manna)
  • 4 tablespoons of water
  • 3 tablespoons lemon juice
  • 3 tablespoons vanilla extract
  • ⅔ cup coconut sugar or maple sugar or date sugar (we recommend coconut sugar or date sugar to get a caramel taste)
  • 4 tablespoons coconut oil
  • 2 containers of Daiya dairy free vegan plain cream cheese style spread

TIP: If you wish to cut down on the sugar you can use stevia flavored drops in place of the sweeteners. You will have to add a bit at a time to get the taste that you want.

Filling Instructions

  1. In a blender or food processor blend coconut butter, water, lemon juice, vanilla and sweetener until combined.
  2. Add cream cheese spread and blend until smooth.
  3. Melt coconut oil and add to cream cheese mixture and blend until smooth.
  4. Pour filling into prepared crust. Cover and refrigerate 3 hours until firm.

Caramel Sauce Topping Ingredients

  • coconut cream from 1 can of full fat coconut milk*
  • 1 cup caramel flavored date syrup, coconut sugar, maple sugar or date sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt (optional)
  • 3/4 cup unsweetened coconut
  • 1/3 cup dark chocolate
  • 2/ teaspoons coconut oil

Caramel Sauce Topping Instructions

  1. Place the coconut cream into a saucepan over medium low heat. Add in the sugar chosen and vanilla extract; stir to incorporate. 
  2. Heat sauce until it begins to boil.  Heat should be set so that the sauce is at a rolling boil, but low enough to keep it from boiling over. Boil caramel sauce for 30 to 35 minutes or until sauce is thick enough to coat a spoon and stay when finished. This will thicken up more as it cools.
  3. Half the caramel topping and add ¾ cup of unsweetened coconut, mix thoroughly and top firm cheesecake with caramel/coconut mixture.
  4. Fill a saucepan with water and place over medium to low heat. Create a double boiler by placing a bowl over the saucepan; add ⅓ cup dark chocolate and 2 teaspoons of coconut oil.  Once mixture is completely melted, drizzle over the top of the cheese cake. Then drizzle the remaining caramel mixture over the top.

*Place can of coconut milk in fridge for an hour or two (over night is best). When you open the can the coconut cream will have risen to the top and separated from the coconut water; scoop out the thick cream from the top to use.

Paleo Salsa Recipe_

Paleo Salsa Recipe

Salsa Ingredients

  • 28 ounce can whole plum tomatoes including juice
  • 1 small white onion peeled and roughly chopped
  • 1 – 2 jalapeño peppers seeded and chopped
  • 6 cloves garlic chopped
  • 1 1/2 teaspoons ground cumin or to taste
  • 1 teaspoons salt or to taste
  • 1 – 2 handfuls chopped cilantro I prefer 2
  • Juice of 1 lime

Salsa Instructions

  1. Roughly chop the white onion. 
  2. Deseed and chop the jalapeño pepper(s).
  3. Finely chop garlic cloves.
  4. Finely chop cilantro.
  5. Add all ingredients into a food processor in the order listed. Pulse a couple times, then process until desired texture. 

  

6. Taste the salsa and adjust as necessary to match on personal preference.

7. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor. Serve with Snackin’ Free Tortilla Chips (recipe here) and enjoy!