There are a few key ingredients that we always try to have on hand: tomatoes, bell peppers, onions, garlic, olives, and cilantro. We use each of them quite a bit throughout the day here and there, but when it comes to spicing up a meat dish like grilled fish or even a bun-less burger, a quick homemade salsa is easy and delicious.

Last night we had grilled tilapia from Whole Foods, grilled in coconut oil and topped with lemon. To finish it off, I made this Chunky Salsa recipe, but I warn you, recipe is a very strong word because salsa is meant to be felt, not measured! For a chunky salsa like this, my base is always tomatoes, bell peppers and onions. These three ingredients will make up about 90% of the total dish, so use them in whatever quantity works for you!

  • Tomatoes – Try different colors, not just the typical reds. I try to stick with medium tomatoes because they tend to have more meat.
  • Bell Peppers – Again, try different colors, although reds are much more nutritious from a paleo perspective.
  • Onions – I usually use sweet yellows, but reds also work. If you have a strong onion, after it is chopped, place in a strainer and run under hot water for a few minutes.

The rest of the ingredients all serve to flavor the base. No rules, just taste as you go if you’re not sure!

  • Olives – Greeks/kalamatas are the way to go. I always slice my own. Go nuts at the Whole Foods olive bar! Remember that a little goes a long way.
  • Cilantro – Start small and add according to your taste.
  • Sea Salt – Start small and add according to your taste.
  • Freshly Crushed Black Pepper – Start small and add according to your taste.
  • Olive Oil – Just a splash.
  • Balsamic Vinegar – Just a splash.

I always try to finish off my salsa with a splash of an oil and a splash of some acid.  Olive oil is my staple oil and I use it about 90% of the time. For acid, I’ve used vinegar, apple cider vinegar, balsamic vinegar, lemon juice, and lime juice – all to great effect.

If you want to add some heat, then fresh peppers are always a good choice. Starting with the lowest intensity: poblano, jalapneo, serrano, and habanero. I also keep dried crushed red pepper around as well and just a sprinkling of that will give it some zing.

Grab some of these fresh ingredients the next time you’re going to grill something – you’ll be surprised at how much it adds to the experience.

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