Spinach Salsa
I needed to use up some spinach and threw this together. Very refreshing and great with buffalo chicken dip in a fried flour tortilla.
I needed to use up some spinach and threw this together. Very refreshing and great with buffalo chicken dip in a fried flour tortilla.
- Carbohydrate 4.3013175 g
- Cholesterol 0 mg
- Fat 0.481075 g
- Fiber 2.47265008186549 g
- Protein 2.99793 g
- Saturated Fat 0.037415 g
- Serving Size 1 1 Serving (104g)
- Sodium 142.31775 mg
- Sugar 1.82866741813451 g
- Trans Fat 0.359315 g
- Calories 27 calories
Step-by-step
- Chop spinach.
- Dice chives, tomato and jalapenos.
- Combine all ingredients.
- Add lemon juice, salt and pepper.
- Toss together.
Swapping chives for mature yellow onions introduces higher concentrations of sulfur compounds that demand a longer resting period to mellow out the sharp bite. Raw spinach acts as a sponge for liquid, meaning that salting the greens ahead of chopping draws out cellular moisture through osmosis and prevents a watery pool at the base of your bowl. Roma tomatoes contain less internal gel than globe varieties, reducing unwanted dilution when combined with the greens. Pickled jalapeños supply acetic acid that bridges the gap between fresh citrus juice and the earthy undertones of the leaves.
Acid halts enzymatic browning while simultaneously denaturing harsh allium volatiles, creating a harmonious flavor profile within thirty minutes of refrigeration. Lemon juice provides citric acid to brighten the fresh produce, though lime juice introduces distinct aromatic terpenes that alter the final brightness profile. Salt draws water across cell walls via osmotic pressure, concentrating the natural sugars present in both the tomato and the chives.
Sharp chef knives prevent bruising the delicate spinach ribbons during prep work, whereas dull blades tear cell walls and release excess moisture prematurely. Cutting boards made of non-porous plastic or sanitized wood prevent cross-contamination when transitioning from pungent alliums to neutral greens. Processing small batches requires nothing more than a standard pairing knife and a mixing bowl, bypassing the need for mechanized food processors that liquefy rather than chop.
Chilled storage halts bacterial growth while letting flavors meld, though consuming the mixture within twenty-four hours maintains optimal cellular turgor in the spinach. Storing leftovers in airtight glass containers prevents the absorption of neighboring refrigerator odors. Drainage through a fine mesh strainer becomes necessary if the tomatoes release excessive serum during the resting phase.
