When you’re not drinking and enjoying the delicious and nutritious CRAVE Super Food Mix Shakes, take some time to enjoy the creating a healthy meal with these salsas. These smoking hot recipies are sure to please even the mildest palette.
You can customize your salsa to pair with anything you desire but we have listed a healthy entree that complements it best. Enjoy these delicious salsa recipes while staying on track with the PVX Lifestyle!
ONLY 21 Calories per 2 Tbsp!
What you’ll need:
2 canned chipotle chilies in adobo, plus 1 tbsp of sauce2 cups canned tomatoes
¼ cup slice onion
3 Tbsp tomato paste
2 Tbsp honey
2 garlic cloves, sliced
1 tsp grated orange zest, plus ¼ cup o.j.
½ tsp salt, plus extra to taste
In a blender, puree all the ingredients until smooth
In a saucepan, bring the puree to a boil; lower the heat and simmer until it no longer tastes raw, about 5 minutes. Season with salt. Pour the sauce into two freshly washed and dried jars. (It’ll keep in the fridge for 1 month) Makes about 2 cups
Make it Sweeter
Instead of tomatoes and tomato paste, use 1/3 cups of ketchup and omit the honey. Add ½ tsp ground ginger.
ONLY 47 Calories per 2 Tbsp!
What you’ll need:
1 poblano pepper, cored and halved lengthwise2 jalapeno peppers, cored
½ cup cilantro (leaves and stems)
2 garlic cloves, halved
1 Tbsp peeled, thinly sliced fresh ginger
2 Tbsp white vinegar
1 Tbsp olive oil
¼ tsp salt
Broil the poblanos and jalapenos 4 inches from the heat until charred, 8 to 10 minutes, turning the jalapenos halfway through. Let them cool. Then peel and combine them with the remaining ingredients in a blender. Puree until smooth and then transfer the sauce to a small freshly washed and dried jar. (It’ll keep in the fridge for 2 weeks.) Makes about 2/3 cup
ONLY 25 Calories per 2 Tbsp!
What you’ll Need:
3 habanero peppers
2 mangos, peeled, pitted and cut into chunks
1/3 cup yellow mustard
1/3 cup pineapple juice
2 Tbsp dark-brown sugar
2 Tbsp honey
1 Tbsp ground coriander
¾ tsp salt
While wearing latex gloves, stem, halve and seed the habaneros. Then puree them in a blender with the remaining ingredients until smooth. Pour the puree into a saucepan and bring it to a boil. Then pour it into two freshly washed and dried jars. (It’ll keep in the fridge for up to 2 months) Makes about 3 cups.
Make it tangier:
Omit the sugar. Use 1 1/2 cups canned pineapple chunks instead of mango, double the honey and add 1 Tbsp rum.
ONLY 5 Calories per 2 Tbsp!
12 small chilies (a mix of red and green cayenne and Thai chilies is ideal)
3 cups of white vinegar
Place the chilies in a large freshly washed and dried jar. In a small saucepan, bring the vinegar to a boil and pour it over the peppers; cool to room temperature. Seal the jar and store it at room temperature for 2 weeks, shaking it occasionally. Taste the infused vinegar. If it’s spicy enough strain out the peppers; if it’s not, add a couple of dried chilies and wait another week before straining. (It’ll keep at room temperature indefinitely.) Makes about 3 cups
Turn up the Heat and Turn down the Calories
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