Salsa Dip

You Will Need : (Makes enough for 2 large ramekins or 4 smaller portions)


It is 0pp/approx.125kcal for the whole amount


1 small onion

1 clove garlic

20 cherry tomatoes

2 tablespoons passata

Juice of 1 lime

Black pepper

1/2 teaspoon artificial granular sweetener

A few fresh coriander leaves


 Optional kick

A few drops of tabasco or chilli sauce


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Pop all the ingredients together in a food processor and pulse-blend until you get your required consistency. Roughly chopped salsas are attractive, but I find that a smooth blend is much easier for dipping. 

Taste, then adjust the flavour to your liking-a little more pepper, a splash of chilli.


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Initially, the salsa will appear runny, but if you pop it into a bowl in the fridge, it seems to thicken up naturally after a few minutes.

This recipe makes enough for two generous ramekins. Garnish with fresh coriander.


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 Serving Suggestion


Serve like I did with fresh cucumber and carrot sticks. I recycled a corner yoghurt pot, which worked perfectly! You could also serve with a packet of WeightWatchers Nacho Cheese Tortillas which are 2pp per pack.

 

Salsa makes a delicious relish topping for a toasted wrap or burger, adding a zesty garlic punch for no extra propoints.


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