Low Sodium Salsa Portuguesa
Bursting with vibrant Mediterranean flavors, this Low Sodium Salsa Portuguesa is a healthy and delicious twist on a classic salsa recipe. Made with juicy tomatoes, crisp green bell peppers, zesty onion, and fresh herbs like parsley and cilantro, this dish delivers bold flavor without the need for added salt. A splash of apple cider vinegar, a touch of lemon juice, and a hint of red pepper flakes give it a tangy, subtly spicy kick, while a drizzle of olive oil ties everything together for a light, refreshing finish. Ready in just 15 minutes with no cooking required, this salsa is perfect as a dip with unsalted tortilla chips, a topping for grilled chicken or fish, or a fresh condiment for any dish. It's the perfect low-sodium option for those craving a flavorful, heart-healthy addition to their meal!
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Recipe Information
Ingredients
- 4 medium Tomatoes
- 1 small Red onion
- 0.5 medium Green bell pepper
- 2 Garlic cloves
- 0.5 cup Fresh parsley
- 0.25 cup Fresh cilantro
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Olive oil
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon Lemon juice
Instructions
Start by washing all the fresh produce. Core and deseed the tomatoes, then dice them into small cubes and transfer to a large mixing bowl.
Peel and finely chop the small red onion and add it to the bowl with the tomatoes.
Slice the green bell pepper in half, remove the seeds and membrane, and finely dice half of it. Add this to the mixing bowl.
Mince the garlic cloves and add them to the bowl, making sure they are evenly distributed throughout the mixture.
Coarsely chop fresh parsley and cilantro leaves, and add them to the bowl. Adjust the amount to taste if desired.
Pour the apple cider vinegar and olive oil over the chopped vegetables and herbs in the mixing bowl.
Sprinkle in the ground black pepper and red pepper flakes for mild heat.
Add the lemon juice and gently toss all the ingredients together until well combined.
Taste the salsa and adjust flavors as necessary, especially focusing on the tanginess and spice. Remember, this is a low sodium recipe, so add salt substitutes minimally if needed.
Once combined, cover the salsa and refrigerate it for at least 30 minutes to allow the flavors to meld together properly.
Serve chilled as a topping for grilled fish, chicken, or simply as a fresh dip with unsalted tortilla chips.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 20.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
