Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Canned Tomato Roasted Salsa Recipe
Serving Amount
Ingredients
1 15-ounce. cans diced tomato, preferably fire-roasted
1⁄2 red onion, halve
4 garlic cloves, peeled
1 jalapeño, halved, ribs and seeds removed
1 cup fresh cilantro
2 limes, juiced
1⁄2 teaspoon cumin
Salt and pepper to taste
Instructions
Step 1
Heat a stainless steel skillet over medium-high heat with no oil. Add jalapeño halves, garlic cloves and intact ½ red onion, flipping each when they are lightly charred. Remove any ingredients from the heat that have color on all sides first. Garlic tends to finish before the other components.
Step 2
Once the jalapeño, garlic and onion have cooled, roughly chop them and add them to a blender or food processor along with the rest of the ingredients.
Step 3
Blend until ingredients are chopped and well combined.
Step 4
Serve with tacos or chips over protein.
