So, I have this salsa recipe that is the bee's knees. Like for reals. It's fermented, so it's full of probiotics, and it keeps for a long time (but usually not too long, cause we gobble it up). Since I'm doing this Paleo thing, what are good ways to eat said salsa? I do eat salsa with my eggs a lot, but other than that and with chips (which I'm trying to not do), I'm out of ideas.. I'm not a huge tomato fan (raw, anyways) so I feel like eating this is a decent substitute.
Similarly, what can I eat guac on, besides chips?
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Salsa is great on "tacos" - aka ground beef wrapped in lettuce and your choice of topings. We eat this often!
As for guac - my favorite way to eat it is with bacon. MMMMmmmm. Paleo rules.
With a spoon. This is how I eat salsa, guacamole, coconut oil amongst other things. Or you can just put it on your normal meal. Guacamole on a steak would be awesome.
I use salsa on many things, but my 2 favorites are omelets and fish.
Since my omelets frequently have green veggie fillings--don't know why, really, they just do--the salsa adds color and more acidic flavoring. On fish, it works as well as lemon or lime to "freshen" the flavor.
As mentioned above, it's also great with the various iterations of beef and poultry. That's also true with pork but I've pretty much lost my taste for pork.
If you're doing dairy, you can do cheese "crackers" for dipping -- just drop piles of shredded cheese on a cookie sheet with parchment paper, level off and thin out the cheese piles, and bake until crispy.
Or, for a quick, easy, yummy dinner, I brown a pound of ground beef with some diced onion, then mix in two mashed avocados and some salsa. Fantastic.
Use it as a topping or sauce for anything. Steak, chicken, fish, ice cream...
If you're looking for a way to keep it as an actual dip and you aren't completely avoiding starches, you could do some crispy plantain chips. Great for guacamole and salsa.
Bacon is good for guac, too, but I can't imagine scooping salsa with that.
My non-paleo folks are big fans of salsa on turkey burgers. I like to just drop it on taco-seasoned meat (with oregano, garlic, cumin, chile, and salt). If you're Primal enough to do sour cream, you can combine it with sour cream to use as a dressing for grilled chicken salad. If you do a fajita hash (skirt/flank steak with onions and peppers) you can drop salsa on top of that. You can top whitefish with it, or puree it for cocktail sauce.
I use salsa in place of canned tomatoes for chili.
I also like it occasionally on scrambled eggs.
Guac I usually eat as a side with steak or especially grilled bird.
TJ's has some great plantain chips, or make your own. Sweet potato chips.
Danielle Walker is the master of paleo substitution, so if you're in to that whole thing the below link has her technique for making tostada shells out of minaly almond flour. That can be tweaked to make dipping chips. Also I think her cookbook Against All Grain has a straight up chip recipe.
add it into your eggs - scrambled, omelet, over easy (mixes awesome with the drippings) or add it into deviled eggs. Or, for a lighter snack, dip sweet peppers, celery, etc and eat it as a dip.
Sliced jicama is my favorite chip substitute.
Also sliced bell peppers, sweet potato chips... or meat. :)
I like using celery. It offers a great crunchy texture to go with the salsa or guac.
We make our own grass fed beef jerky and when sliced very thin it makes a wonderful chip like edible transporting device for salsa, guacamole, or other paleo relishes/dips to our mouths.
Often just use a spoon too.
I heard about the fermented salsa. I'll have to find out how to make it.
Pour some salsa into a leaf of endive or a stiff lettuce and enjoy! Works great with guac and other sauces/spreads as well.
Or, if you're really hungry, a spoon.
There is a restaurant dish I have duplicated at home and it tastes delicous while bein very healthy. I think you've inspired this evenings dinner with your question.
1 filet of trout, grilled plate it and top with guac, salsa and a sprinkling of toasted pumpkin seeds. I like to add lots of cilantro and lime wedges to squeeze over.
You could make steak fajitas/carne asada and eat them without the tortillas. Lots of cumin and cilantro, peppers, onions, jalapenos (I love sour cream also).
OH! A very yummy, traditional mexican shrimp cocktail. I take a margarita glass and throw in some chilled shrimp. Add your salsa and then thin it to soup consistency with some cold water. This is good with cubes of fresh avocado in it.