Who doesn’t like salsa? Whether you are a fan of fresh pico de gallo to spicy salsa verde, salsa has improved the flavor and taste of many a family meal. But for the acid sensitive, salsa is a tricky addition.  One easy way to control acidity is with your choice of tomato. Cherry tomatoes, (i.e. Super Sweet 100) or the delicious yellow pear tomatoes are surprisingly low acid, perfect for use not only in salsa but also in pasta sauce. Varieties that contain the name “Ace” are also considered lower in acid. Generally, though, it’s the yellow, gold and orange tomatoes that seem to be sweeter and lower in acid. A good compromise is to look for red tomatoes that are streaked with yellow or orange.  Your local farmers market can be a great resource for tomatoes too! 

If you’re looking for just a little heat that won’t tweak your stomach or bladder, start with bell peppers (scoville rating of 0) or pimento (scoville rating 500). If you’re feeling a little more adventurous, you could try an Anaheim pepper (scoville rating 1,000) or a poblano (scoville rating 1500) which are still considered mild but give you a mouthful of flavor. Of course, stronger peppers, such as jalapeño, puma, serrano, cayenne, thai, habanero should be avoided. Please do NOT try any hot pepper challenges or chips. Read more about peppers here!

Several other fruits and veggies can also be used to create fresh salsa. Avocado salsa is made from ripe avocados, cilantro, peppers, garlic, olive oil and salt. Instead of lime juice, you can use a little peel which also contains much less acid. Mango salsa is also lower in acid, has a light spicy, sweet flavor  and works beautifully with grilled chicken or fish. Both Corn and Carrot salsa can bring more healthy veggies into your diet but with a spicy twist.  

Don’t forget that Prelief® can also help. Two caplets can reduce 95% of the acid in 2TBSP of Chunky Salsa Medium.

Pico De Gallo

  • 3 yellow or red onions
  • 20 ripe yellow tomatoes (cherry or pear shaped) or 2 large tomatoes, chopped
  • 1 cups fresh cilantro leaves
  • 1 to 2 tsp of chopped bell,  pimento or anaheim peppers
  • 1/4 tsp grated lime peel
  • Salt to taste

Wash, dry and then chop onion, tomato and cilantro.  Slice peppers  in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice peppers VERY finely. Mix in a bowl. Sprinkle with a touch of salt and lime juice! Serve and enjoy!

Mango Salsa

For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It’s also great with avocado! It will be easier to dice a mango that is still a bit firm, ripe, but not too soft.

  • 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup)
  • 1 cup chopped avocado
  • 2 tbsp finely chopped red onion
  • 3 Tbsp fresh cilantro leaves, chopped
  • dash of lime juice or lime peel

Serve with your choice of chips, crackers or on fresh tortillas, topped with sour cream and cheese!

Avocado Salsa

  • 1 cup diced tomatoes (your choice of yellow, orange or red)
  • 1 cup chopped avocado
  • 1/2 cup diced bell peppers
  • 1/4 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 1tsp lime juice or peel
  • 1 tbsp diced peppers
  • salt and pepper taste

Mix ingredients in a bowl, sprinkle with salt and pepper to taste. Serve with your choice of chips, crackers or on fresh tortillas, topped with sour cream and cheese!  Better yet, try it on some chicken or chops!