Nightshade salsa recipe


  • Yield: 1 cup (240 ml)


  • 2 oz (55 g) canned beets, drained
  • 2 tbsp (30 ml) pumpkin puree
  • 2 tbsp (30 ml) water
  • 1 tbsp (15 ml) lime juice
  • 2 tsp (10 ml) olive oil
  • ½ tsp Taco Seasoning
  • ½ cup (70 g) diced red onion
  • ¾ cup (135 g) peeled and de-seeded cucumber, chopped
  • ⅓ cup (14 g) fresh cilantro leaves
  • Salt, to taste
How to Make It
  1. Chop the beets into pieces and add them to the bowl of a mini food processor along with the pumpkin puree, water, lime juice, olive oil and Taco Seasoning. Pulse until the mixture is just combined, not completely smooth.
  2. Add the onion, cucumber and cilantro and pulse a few more times to make a chunky salsa. Add salt to taste. You can eat this straightaway, but the salsa is at its best when it has been chilled for a few hours and the flavors have had time to marry together.

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