This keto salsa is low carb and sugar free take on the classic Mexican condiment! Made with simple ingredients, it’s ready in under a minute and perfect chilled or warm! 2 grams net carbs per serving.
When it comes to keto condiments, my favorite recipes to make are ketchup, bbq sauce, and this keto salsa.
If you’ve spent any amount of time around me, you’ll notice I am a huge snacker. Even though I eat three square meals a day, I always find myself reaching for the snacks in between them all. Luckily, I tend to gravitate towards healthier snacks. When I’m not eating some fruit or some baked veggie chips, I’m dipping a bunch of crackers in some salsa!
Is salsa keto?
Depending on what brand of salsa you purchase, it can be keto friendly. However, mainstream salsa brands contain tons of added sugar and additives. The carbs in salsa from a typical grocery store can be up to 12 grams per serving, 8 of those sugar. Luckily, you can make your own salsa that has less than 2 grams of net carbs per serving!
I’ve been meaning to share a keto salsa recipe for quite some time. I can’t believe how long it took me to make my own, as it is so easy! It uses simple ingredients and literally takes seconds to make! The texture can be as smooth or chunky as you want it, and generally quite thick. It’s slightly sweet, spicy, and can easily be customized based on your preferences!
I had some friends over for a keto Mexican night and made this right in front of them- They could not believe how easy it was!
How do you make keto salsa?
- Canned tomatoes– Diced canned tomatoes in their natural juices. I like to use ones with no added salt, so I can adjust the taste myself.
- Cilantro– The key ingredient for any good salsa. Parsley can also be used, but the flavor won’t be as evident.
- Green bell peppers– Enhances the texture and gives some green throughout.
- Onion– White or red onion can be used.
- Lime juice– For that citrus kick.
- Cayenne pepper– To give the salsa some kick and added spice. If you don’t have cayenne pepper you can use red pepper flakes.
- Salt and pepper– To taste. I tend to go heavier on the salt.
Start by adding all your ingredients into a food processor or a high speed blender. Pulse until the peppers and onions have been broken down. Taste the salsa and add extra salt/pepper, if needed. Transfer into a bowl and serve immediately or refrigerate to enjoy later.
Tips to make the best low carb salsa
- If you prefer a chunky style salsa, use whole canned tomatoes and do not over blend/process.
- This makes a very mild salsa. If you’d like it extra spicy, go heavier on the cayenne pepper.
- Avoid using fresh tomatoes, as they don’t have the acidity or intense flavor needed for a delicious salsa.
Storing and freezing salsa
- To store: Fresh salsa should always be stored in the refrigerator, covered. It will keep well for up to 4 weeks.
- To freeze: Place salsa in a shallow container and store in the freezer for up to 6 months.
What to serve salsa with
- 1 28 oz can diced tomatoes
- 1/2 large onion diced
- 1 large green bell pepper diced
- 1/4 cup cilantro loosely packed
- 1/2 lime juiced
- 1 tsp cayenne pepper
- 1/2 tsp salt to taste
- 1/4 tsp pepper to taste
Combine all the ingredients into a food processor and pulse several times, until the cilantro, peppers, and onion has been mostly broken down. Add extra salt if needed.
Transfer to a large bowl and serve immediately or refrigerate until chilled.
TO FREEZE: Place salsa in a shallow container and store in the freezer for up to 6 months.
Serving: 1serving | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 293mg | Potassium: 125mg | Fiber: 3g | Vitamin A: 433IU | Vitamin C: 37mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 2g