There isn’t much an air fryer can’t do.
Then, Melissa drizzles the ingredients with avocado oil and cooks it at 400°F for 22-24 minutes. About halfway through, she recommends giving it a good shake to prevent unwanted sticking and ensure the produce is cooked thoroughly. Once it’s done, she transfers the contents to a food processor. Then, Melissa adds a half cup of fresh cilantro and seasons the mixture with salt to taste. Lastly, she pulses the ingredients until she reaches the desired consistency.
For best results, Melissa recommends allowing the salsa to rest for about an hour before digging in to allow the flavors to meld together. Once ready, she serves it with a heaping bowl of tortilla chips and digs right in. This simple, big-batch recipe is also leftover-friendly: It can be stored in the fridge in an airtight container for up to three to four days.Variations of salsa have been around for centuries, and its origins date back to the time of the Aztecs, Incas, and Mayans.
Let’s deconstruct Melissa’s recipe and hone in on each ingredient’s benefits. First things first: Tomatoes, an explosion of . Primarily found in the peels of this fruit, tomatoes are packed with lycopene, ascorbic acid , and phenolic contents, all of which give them their potent anti-inflammatory properties., which is why you might find them used as the foundation for just about every savory recipe. Studies have shown that when alliums are paired with other foods like grains and pulses, zinc and iron levels are more readily available for the body.
Plus, who can forget the jalapeños? They’re rich in vitamins A and C and potassium, and they’re loaded with capsaicin, an active compound found in peppers that studies have linked to boosting longevity. Research shows capsaicin can help
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