Mojito salsa

  • Author: Peanut Blossom


  • 3 large yellow tomatoes, halved
  • 1 tbsp olive oil
  • kosher salt & fresh cracked pepper
  • 1 tsp chopped shallot
  • 3 medium limes
  • 1 packet SPLENDA┬« Naturals Stevia Sweetener
  • 12 fresh mint leaves
  • 1 jalapeno, ribs and seeds removed, minced


  1. Place the tomato halves cut side down on a broiler-safe cooking pan. Brush olive oil over the tops of the tomatoes and sprinkle with salt & pepper. Broil for 2 minutes and then turn the tomatoes cut side up. Brush with a little more olive oil and salt & pepper. Broil for an additional 2-3 minutes. Watch carefully so they don’t burn, it happens quickly. Remove pan from broiler and set tomatoes aside to cool.
  2. Meanwhile, zest the limes. Then, using a paring knife, carefully peel away the outer peel of each lime and cut into wedges. Puree the lime wedges with the SPLENDA® Naturals Stevia Sweetener, mint, and a sprinkle of salt in a food processor until smooth. Scrape the puree into a medium sized bowl.
  3. Pulse the cooled tomatoes in the food processor until a chunky salsa texture is achieved. Add the tomatoes to the lime puree. Add remaining garlic and chopped shallot to the mixture and stir to combine. Season with salt to taste.
  4. Refrigerate the salsa for at least one hour before serving.
  5. Makes excellent topping for grilled fish or alongside tortilla chips.