Dr Robinson’s amazing spicy salsa
“Have you forgotten how good they taste?” If you grew up in the UK you might remember the Kelloggs cornflakes advert, reminding us that the everyday things we have sidelined because they are “boring” are actually pretty tasty.
I used to love cornflakes. I had them most mornings covered in brown sugar and a glass of orange juice on the side. From a blood sugar perspective that was pretty dreadful, but that was back in the days when we thought brown sugar was the genuinely healthy cousin of white sugar.
Whoops, hindsight is a wonderful thing. These days if I was to have cornflakes I’d cover them in Linwoods mix (grounds seeds, Miles) or walnuts for a dose of protein and omega 3.
Over the years I have gone through cycles of loving certain foods. I remember when hummus was my favourite followed by years of not being excited about it at all.
I tend to overdo it and reach saturation easily which is a pain. But I do love rediscovering things later – as was the case with fresh salsa on the boat last weekend.
Dr Reid Robinson (chief chiropractor at Spine and Sport) brought along some amazing homemade salsa when we headed out for an evening cruise.
I over-salsa’d myself months ago, but this woke up my taste buds – it was so delicious. (Just to reassure you, we didn’t just eat salsa. There was salmon and salad and watermelon, and gluten free carrot cake from the incredible Tuck Shop. Yum!)
I’ve shared the recipe for you below. We had it with organic blue corn chips but you could go even lighter with celery.
If you do chips, going organic is a good idea to avoid genetically modified corn and pesticides.
If you want to make the salsa more hearty you can always add some diced avocado. Either way, it’s also great for livening up fish from the grill. However you make it, enjoy!
Dr Robinson’s Spicy Salsa
5 poblano peppers
½ red onion
28oz diced or plum tomatoes (canned)
Handful of cilantro (or small handful basil, for the cilantro haters)
Juice of half a lime
1 tsp chilli powder
½ to 1 tsp salt
1 tsp agave or maple syrup
Heat the oven to 450F and lightly oil a baking tray.
Cut the onion into two quarters and place it on the tray with the whole peppers. Cook for 15 minutes.
Once the peppers are cooled, remove the stems and seeds and peel off the skin (discard).
Put the tomatoes, cilantro, peppers, onions, lime, chilli powder, salt and sweetener in a blender. Pulse lightly to your desired consistency.
• Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram