Kelp Salsa

Name: Kelp Salsa
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 1/4 cup dried kelp flakes (or 1/4 cup fresh kelp, diced), rehydrated, drained, and chopped; 2 ripe tomatoes, diced; 1/2 red onion, finely diced; 1 jalapeño pepper, seeded and minced; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh lime juice; 1 tbsp extra virgin olive oil; 1 garlic clove, minced; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper; as needed tortilla chips (for serving)

An innovative coastal-inspired salsa with sustainable kelp, tomatoes, and citrus. This ocean-forward appetizer delivers umami depth with the familiar bright flavors of traditional salsa.

15 minEasyServes 645 cal/serving

FusionAppetizerNo-CookVeganVegetarianPaleoWhole30Low CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeNut-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

1/4 cup dried kelp flakes (or 1/4 cup fresh kelp, diced), rehydrated, drained, and chopped
2 ripe tomatoes, diced
1/2 red onion, finely diced
1 jalapeño pepper, seeded and minced
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
as needed tortilla chips (for serving)

Instructions

1

If using dried 1/4 cup rehydrated, drained, and chopped dried kelp flakes (or 1/4 cup fresh kelp, diced), rehydrate according to package directions (typically 5-10 minutes in warm water), then drain well, pat dry, and chop finely.
2

In a medium bowl, combine the prepared kelp, 2 diced ripe tomatoes, 1/2 finely diced red onion, 1 seeded and minced jalapeño pepper, and 1/4 cup chopped fresh cilantro.
3

In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper.
4

Pour the dressing over the kelp mixture and toss gently to combine.
5

Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.
6

Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
7

Serve with as needed tortilla chips (for serving) or as a topping for grilled fish or tacos.
8

The salsa can be stored in an airtight container in the refrigerator for up to 2 days.

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Questions

Why pat it dry first in Kelp Salsa?

Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of cilantro in Kelp Salsa?

The entry for Kelp Salsa calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is Kelp Salsa?

Moderately. The heat in Kelp Salsa comes from 1 jalapeño pepper, seeded and minced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Kelp Salsa low-carb?

A serving of Kelp Salsa carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How do I store and reheat Kelp Salsa?

Refrigerate what is left of Kelp Salsa within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

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