4 Fat-Flushing Salsas

Fresh vegetable salsas are not only an easy way to add flavor and festivity to any meal, but they are also high in raw nutrients, extremely low in fat and cholesterol and – according to the latest research – can help to speed up your metabolism.

This is because of capsaicin, a chemical found in the hot peppers that are often featured in salsas, which has been shown to improve your body’s ability to burn fat while also balancing your blood sugar levels, improving heart health, helping with chronic pain and boosting your libido. Find out how Chiles Chisel Away Body Fat here.

Seek out fresh, ripe produce, and after you’ve prepared your salsa, allow it to rest on the counter or in the fridge for several minutes (or up to 1 hour) before serving. This allows the flavors to meld and intensify. It’s also important to always handle hot peppers with food preparation gloves.

Use these sizzling salsas as a sandwich stuffer, a burger topper, to compliment grilled fish, or as a dip for fresh cucumber slices or home-made oven-baked tortilla chips or homemade kale chips, check out that recipe here.


4 Fresh Fat Burning Salsas

Basic & Bold Tomato Salsa

1 ½ pounds ripe tomatoes, finely chopped

¼ cup Vedalia onion, finely chopped

¼ cup purple onion, finely chopped

1 – 2 jalapenos, seeds removed and finely chopped

½ cup fresh cilantro, coarsely chopped

3 tablespoons fresh lime juice

Salt and cracked black pepper, to taste


In a bowl, toss all ingredients together very well, and allow to rest.

Molten Mango Jalapeno Salsa

1 ripe mango, peeled and finely diced

1/2 purple onion, finely diced

1 red bell pepper, finely diced

2 jalapeno peppers, seeded and finely diced

3 garlic cloves, pressed

2 tablespoons fresh lime juice

½ cup fresh mint, finely chopped

¼ teaspoon cayenne pepper

Salt & black pepper, to taste


In a bowl, toss all ingredients together very well, and allow to rest.


Mexican Pico de Gallo

4 large plum tomatoes, seeded and finely chopped

½ onion, finely chopped

1 serrano chile, finely chopped

2 tablespoons fresh lime juice

½ cup fresh cilantro, finely chopped

¼ teaspoon chipotle powder

Pinch of salt


In a bowl, toss all ingredients together very well, and allow to rest.


Hot Roasted Green Chili Salsa

5 – 10 green hot peppers of your choice (such as jalapenos, serranos, habaneros, hot banana, etc)

8 garlic cloves, peeled

4 tablespoons fresh lime juice

Salt, to taste


Preheat your broiler.

Remove the stems from the hot peppers and cut them in half length-wise.

Lay them, skin-up, on a baking sheet, and disperse the garlic cloves between them.

Roast under the broiler until the peppers are soft and slightly blackened in some places (about 2 to 5 minutes). Then remove them from the oven, allow them to cool, and place the peppers and garlic into a food processor.

Blend with lime juice and a bit of water until the consistency is smooth. Add salt to taste, and serve.


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