The first step toward great salsa is learning what goes in it — what the best tomatoes for salsa are, how to add flavor without getting it unbearably spicy, and so forth. But once you have the perfect salsa recipe, what can you do with it, other than scooping it up with fried tortilla chips? Fresh salsa calories are practically negligible (about 10 calories per serving), but that diet-friendly appeal disappears pretty quickly when fried chips are added.
Fortunately, there are plenty of recipes using salsa that are a bit friendlier when it comes to your waistline. And the even better news is that you can use salsa for a low-calorie flavor boost practically any time of day. Here are some ideas to get you started:
- Breakfast
Eggs and salsa are a great combination, and you don’t have to stick to the overdone scrambled eggs and salsa combo, either. Instead, try incorporating salsa and a fried egg in a whole-wheat tortilla, or nestle a perfectly poached egg on a bed of spinach and top with a fresh salsa. Pico de gallo salsa dips are great for these applications, since they maintain their crunch and the distinct flavors of all the ingredients.
- Lunch
Cooked salsas make excellent salad dressings — and have far fewer calories. If you’re not a salad-for-lunch person, however, you can also mix salsa with a small spoonful of sour cream to make a creamy spread perfect for spicing up a turkey sandwich. You can even use the same mixture as a dip for carrots and celery.
- Dinner
Replace greasy takeout or delivery pizza with a fresh version that won’t take much longer to make. Start with a prebaked whole-wheat crust or flatbread, and spread it with a thin layer of low-fat cream cheese. Over that, spoon a generous amount of chunky salsa. Top with fresh veggies and thinly sliced, pre-cooked meats. If you’re in the mood for a hot meal, you can stir salsa into a potato soup or combine it with bread crumbs and low-fat cheese as a stuffing for eggplant or acorn squash.
Do you have any tips to share on how to make or use different types of salsa? What are the best tomatoes for salsa, in your opinion? How do you use fresh and cooked salsas? Discuss in the comments.