4 Salsa Recipes
Pritikin’s Mexi-Creamy Salsa Dip
created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa
Here’s something semi-Pritikin for guests at your party who crave “creamy” but don’t need to go as low (in terms of both health and flavor) as Velveeta. 4 half-cup servings
Ingredients
- 1/2 cup yogurt (plain, nonfat)
- 4 tablespoons sour cream (reduced-fat)
- 1/4 cup green onions finely chopped (white and light green parts only)
- 1/2 teaspoon cumin ground
- 2/3 cup salsa (nonchunky varieties)
Instructions:
Mix by hand all ingredients, except for 1 tablespoon of green onions (which will be used as garnish topping).
Pico De Gallo
created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa
Serve with colorful, cut-up veggies like radishes, cherry tomatoes, carrot sticks, jicama sticks, and broccoli florets. Plus, pick up bags of baked, low-sodium tortilla chips. Good choices include Guiltless Gourmet and Garden of Eatin’ Baked Yellow Chips. 12 servings.
Ingredients
- 2 large tomatoes diced
- 1/2 red onion finely chopped
- 1/2 jalapeno pepper finely chopped (remove seeds for a milder salsa)
- 2 tablespoons cilantro chopped
- 2 limes (fresh) juiced
- 1 pinch black peppercorns ground
Instructions
Mix all ingredients and let sit for 15 minutes before serving.
Stuffed Artichoke Bottoms with Black Bean Salsa
created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa
Make a double batch of our lively black bean salsa and enjoy in all sorts of ways, for example, as a topping for green salads, poultry, or fish, or blended with whole-grain rice. 12 people served.
Ingredients
- 1 cup black beans (no salt added) cooked and drained
- 1 cup tomatoes medium-diced
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup red onion finely chopped
- jalapeno pepper finely chopped
- 1 teaspoon garlic finely chopped
- tablespoons lemon or lime juice freshly squeezed
- tablespoons cilantro or dill (fresh) chopped
- 1/4 teaspoon pepper freshly ground
- 12 artichoke bottoms To avoid the tedious task of preparing bottoms from fresh artichokes, look for low-sodium canned and frozen varieties, such as Ruby (canned) and Green Giant (frozen).
Instructions
In a large bowl, combine all ingredients except artichoke bottoms. Toss salsa well until ingredients are evenly mixed.
Chill salsa. Then, fill each artichoke bottom with salsa. Serve as appetizers.
Tropical Salsa
created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa
This Tropical Salsa recipe has just about everything that’s deliciously divine, from mangoes to pineapple, but absolutely nothing that’s bad for you. No salt, no added sugar, no waist-expanding oil or other fat. Wow! 12 servings
Ingredients
- red onion diced
- 1 tablespoon garlic minced
- tablespoons tomato sauce (no-salt-added )
- 1/4 teaspoon Tabasco
- mango peeled and diced
- 1 cup pineapple diced
- 1 cup papaya peeled and diced
- tomato diced
- 1 tablespoon oregano (fresh) chopped
- tablespoons basil (fresh) chopped
- Garnish green onions chopped (optional)
- Garnish chives chopped (optional)
Instructions
In a small nonstick skillet over low heat, saute red onion, garlic, tomato sauce, and Tabasco until well combined, about 5 minutes. Stir regularly.
In a large mixing bowl, gently combine remaining ingredients (except garnishes).
Spoon red onion mixture into bowl, and gently toss all ingredients until combined.
