This collagen salsa roja is the perfect recipe for the Superbowl or any other sports event!
Further Food Nutritionist Commentary:
By Paige Geimer
Collagen Salsa Roja
2 Roma tomatoes
1 1/4 cups grape tomatoes
1/4 red onion
3 green stalks of green onion
1 jalapeño (ribs and seeds removed)
1 tablespoon chopped cilantro
2 teaspoons minced garlic
squeeze juice from 1 lime
salt & pepper to taste
3 scoops Further Food Collagen Peptides
- Throw all ingredients (minus collagen peptides) into a food processor and pulse for about 15 seconds – or until fully incorporated.
- When finished, perform taste test and add more salt, pepper, or any desired ingredient to taste. For example, if you like your salsa to be more spicy, add some of the jalapeño seeds in! Want more onion? Throw a bit more in and pulse again. That’s the beauty of salsa- it is totally modifiable to meet your desired taste!
- When salsa is to your liking, add scoops of collagen peptides and stir in until incorporated (doesn’t take long). Salsa will be bubbly for a while due to the foam produced from the food processor- these will go away with time!
- Chill and store in fridge. Serve and enjoy!
Per Serving: Calories: 31; Total Fat: 0 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 44 mg; Potassium: 25 mg; Carbohydrate: 6 g; Fiber: 2 g; Sugar: 2 g; Protein: 2 g
Vitamin C: 55%; Vitamin A: 36%; Iron: 3%; Calcium: 1%
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