Microwave Salsa – AIP, Paleo, Whole 30
I love to snack. Who doesn’t, right? One of my favorite snacks has always been chips and salsa. Potato chips and corn chips are off the table for now, though, and I’ve made the switch to plantain chips for that crunchy, salty factor. But what about the dip factor?
For a while I did guac guac guac and then some more guac. Guacamole is yummy, but soon I needed something else. So along came this AIP Nacho Cheese Sauce and, of course, I put that on everything for a while. Yet something was still missing. SALSA.
A no-tomato, no-peppers salsa didn’t seem possible, so, honestly I didn’t even try to create one. Then, like a beacon of nightshade-free-light in the night (I know, I’m corny AF…) Kat Cline of The Primordial Table posted up a delicious-looking AIP salsa. I suggest you give hers a try because it sounds FANtabulously tasty!
After this inspiration I decided to work with what I had in the kitchen and with what my picky-belly lets me eat, and came up with this microwavable gem of a sauce. And when I make this it doesn’t stick around very long in the fridge because IT GETS SCARFED!
Pssst…Sarah Ballantyne bebunks microwave usage myths right here. Its a great read that completely changed my mind about microwave usage and has saved me a LOT of time in the kitchen to boot!
Basically, you throw carrots, cherries, green onions, garlic powder -or- pressed garlic in a quart-sized wide-mouth mason jar (my favorite due to the high sides that prevent splatter, and the fact that after it cools you can just pop the lid on and put it in the fridge…a.k.a less dishes!), or Pyrex 2 qt measuring container, or a microwave-safe container with high sides. Then you add water and nuke it for about 5 minutes or til the carrots are tender-crisp. Watch to make sure it doesn’t boil over!
After safely removing the container from the nuker and letting it come to a temperature that you are comfortable with handling, add salt, lime juice and cilantro. Then pulse it with an immersion blender to the thickness you like (adding more water if you like it thinner). Taste and season to your liking, and chow down on it with some plantain chips, homemade tostones or veggie sticks.
This stuff is great on eggs if you’ve reintro’d those successfully. Also tasty mixed into guacamole, as a topping for tacos, or used as a base for soups or stews!
- 1 cup Carrots, roughly chopped
- 3/4 cup Sweet black cherries, thawed frozen -or- fresh pitted
- 1/4 cup Green onions, roughly chopped
- 1/4 tsp Garlic powder
-or- 1 large clove garlic, minced / pressed
- 1/2 cup Water
- 1 tsp Real Salt
- 1 Lime, large, juiced
- 1/2 cup Cilantro, roughly chopped or torn
-or- 1 large clove garlic, minced / 
- To a quart-sized wide-mouth mason jar
-or- Pyrex 2 qt measuring container
-or-microwave safe container, in order listed add: carrots, cherries, green onions, garlic, then water. (Water should be enough to cover the carrots.)
- Cook uncovered on high in microwave for 4 to 5 minutes, until carrots are tender crisp.
- Carfeully remove container from microwave using safety mitts, and set aside to cool to a temperature that is safe enough for you to handle.
- Add salt, lime juice and cilantro to the mixture.
- Using an immersion blender
, pulse mixture until desired consitency. You can make this as chunky and thick or as smooth and thin as you like! If too thick, you can add more water a little at a time and pulse a couple times to incorporate.
- Can be eaten warm right away, or chilled for at least 3 hours to allow flavors to meld.
-or- 
-or-microwave safe container, in order listed add: carrots, cherries, green onions, garlic, then water. (Water should be enough to cover the carrots.)
, pulse mixture until desired consitency. You can make this as chunky and thick or as smooth and thin as you like! If too thick, you can add more water a little at a time and pulse a couple times to incorporate.- Delicious mixed in guacamole, poured over tacos, as a dip for tostones or plantain chips
, or even as a base for soups and sauces.
, or even as a base for soups and sauces.
23 Comments
Chelsea
How long do you suggest cooking on the stove top? (I don’t own a microwave) thanks!
Samantha Jo Teague
Hi Chelsea! I would try starting with a ten minute simmer and see if its soft enough for your liking. ☺ Let me know how it turns out!
Teresa
This was delicious! We used it in a NSF 7 layer dip!
Samantha
Hey there Teresa,
Oh that makes me so happy! I love that you used it in a dip. Om nom nom.
xx,
Sam
Sara
Hi there…just wanted to comment on the link you posted early in this post (Kat Cline AIP salsa) brought up a virus alert.
Samantha Jo Teague
Oh wow, ok! Thank you Sara for the heads up! I’ll take a look into it.
Stephanie
This is the Holy Grail of aip salsas! I have tried others and just can’t get over the overwhelming beet taste. My husband, who is not following aip, agreed that it actually tastes like salsa. I almost ate the whole bowl! Thank you so much for sharing all of your wonderful recipes to make this a little easier for the rest of us.
Samantha Jo Teague
Yessss! That’s awesome. And you’re very welcome. 🙂
I’m happy to hear it hits that salsa-spot for you guys. Now I want to make me some today, too…hehe.
marie
Can you tell me how long the salsa will keep in the refrigerator? Thanks
Samantha Jo Teague
Hi Marie, I’d give it up to a week in the fridge. You could freeze it too if you want it to keep for longer! 🙂
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Lisa
This AIP microwave salsa is AMAZING! I will confess that in desperation I had previously ordered a jar of AIP salsa online for $15. It was…ok. Very expensive lesson learned but I didn’t think there was a way that I could cook an AIP salsa that would be good. This recipe proved me wrong! This is a million times better than the expensive online purchase. AND it is easy to make without any hard to find ingredients. Thank you so much for sharing this recipe.
Samantha
Hey there Lisa!
Oh you are so sweet! I am so happy that you love the salsa. 🙂
I’ve heard of that jarred AIP salsa but haven’t tried it yet. I keep meaning to but then I remember hwo easy it is to make this one LOL and save my money too, haha!
Thanks for stopping by, have a great one,
Samantha
Shanna
I’m blown away!!! This is SO delicious. I’ve only been on AIP for a couple of weeks so my palate is still adjusting… this salsa IS salsa. SO GOOD! Now how do I make it spicy? Could I add wasabi powder? I don’t want to mess with the flavor. I would seriously eat this not on AIP! Thank you so much for sharing.
Samantha
Hey there Shanna,
You are so sweet! Thank you for your lovely comment. I’m so glad you enjoy this salsa. You could totally try wasabi powder, horseradish powder, or even some freshly minced ginger root to spice it up. (Turmeric and cinnamon have a *little* heat to them as well.) To see if you like it before adding to a while batch, try stirring in one spice at a time to a Tbsp of prepared salsa. <3
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Suzanne
I’m not on AIP but I can’t have nightshades. I have missed salsa for the last 3 years, as I have been nightshade-free. I have to say this salsa is just INCREDIBLE! I almost don’t have words. Only one big downside is waiting for it to cool before devouring it!! (My son said he even likes this salsa than any other “regular” salsa he’s had)!
Samantha
Oh Suzanne, you just made my day! Grinning from ear to ear that you can have salsa again with this recipe. It’s soooo awesome when the kiddos love healthy substitutes, too.
xo,
Sam
Mary
This feels like a miracle to have something that tastes so much like traditional salsa! Thank you! Thank you! My water boiled over while microwaving so I think I need to use less time for the cooking stage. It was also too salty most likely due to the water boiling over? so next time I will salt to taste. Thanks so much!!!!
Samantha
Hey there Mary,
Thank you for sharing your feedback with me! Isn’t it nice to have condiments again? 🙂
You can try cooking it at a lower power setting in the microwave for a longer time, and using a larger cooking container to try and avoid the overflow. I hope that helps!
xx,
Sam
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