Easy Keto Salsa
A quick, low-carb salsa that’s fresh, bright, and perfect for keto diets. Ready in minutes and easy to adjust for heat and texture.
Course: Appetizer, Snack
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 cups
Calories: 29kcal
Ingredients
- 3 medium jalapenos more or less according to desired level of spice
- 28 oz can crushed tomatoes
- 1 tsp dry cilantro or 1/4 cup fresh cilantro, finely chopped
- 1/2 of a small onion, finely chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1 TBS lemon juice
Instructions
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Place a small saucepan on the stove and fill it about three-quarters full with water. Bring the water to a medium boil, then add the jalapenos. Boil the jalapenos for roughly 20 minutes, or until they are tender when pierced with a fork. Use a slotted spoon to remove the peppers and set them aside to cool until they are comfortable to handle.
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Once cooled, roughly chop the jalapenos and add them to a large food processor. Add the crushed tomatoes, cilantro (dry or fresh), chopped onion, garlic powder, salt, pepper, and lemon juice. Pulse or process until you reach your preferred texture — smooth for a blended salsa or slightly chunky for more bite. Taste and adjust seasonings as needed.
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Transfer the salsa to an airtight container. For best flavor, chill at least one hour to allow the ingredients to meld. The salsa can be used right away if needed. Store leftovers in the refrigerator for up to three weeks.
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Serving suggestion: Serve with low-carb chips, on grilled meats, or as a topping for eggs, salads, or cauliflower rice. One serving equals about 2 tablespoons.
Notes
This recipe yields approximately 4 cups of salsa. Adjust the number of jalapenos to control heat — remove seeds for milder salsa or leave them in for extra spice. If you prefer a roasted flavor, briefly char the jalapenos and onion under a broiler or over a grill before processing.
Nutrition
Serving: 2TBS | Calories: 29kcal | Carbohydrates: 1.9g | Protein: 1.5g | Fat: 0.3g