Keto Salsa

Throw this Keto Salsa together in less than ten minutes with easy prep and a quick blitz in a food processor, blender or magic bullet. It’s packed with flavour and perfect for all sorts of dishes like slow cooker chicken, chips n’ dip or tacos!

I swear my husband can eat his weight in salsa. No joke. So one day I decided to make him a little treat.. homemade salsa! I’m not going to say I regret doing it, I also doubt you will be sad for me because of how tasty this salsa is, but now I find myself making salsa day and night!

Luckily this Keto Salsa takes hardly any time at all to whip up. I hope you love it as much as we do!

Why you need this salsa in your life

1. This Keto Salsa is super fast to whip up; it can be ready in under 10 minutes!
2. Perfect for a potluck or appetizer, this salsa is easy to make and perfect to bring along to a party.
3. This Keto Salsa makes for an awesome dip to pair with Low Carb Chips or Crackers, or use it as a sauce for chicken or pork! Of course nothing beats loading up your Tacos or Carnitas with fresh salsa!

Ingredients

Diced Tomatoes – Use organic diced tomatoes with no additives. Depending on the brand, the tomatoes will be more or less liquidy, which will change the texture of your Keto Salsa. Experiment with different brands to find your perfect match!

Jalapeño – This is where you get to choose the heat level of your salsa. If you would like a mild salsa, discard the white pith and the seeds. I like a medium salsa so I discard the white pith and keep about half of the seeds. Like it hot? Use the whole jalapeño. If it still isn’t hot enough, try adding 1/4 tsp ground cayenne.

How to make Keto Salsa

It’s so easy! Rough chop the cilantro and then dice the onion and jalapeño *see notes. Add them to a food processor with the tomatoes and sea salt, then squeeze the lime overtop.

Process in the food processor for just a moment or two, until the Keto Salsa has reached your desired consistency.

Expert Tips

1. Avoid the jalapeño burn by wearing gloves when working with this mean pepper. If you get the juice on your hands, or it squirts up anywhere else on your skin, you could start to feel the burn hours later. To remove the juice, first wash the area with olive oil before washing with warm soapy water.
2. Start by blending for one second only, then take a look at your Keto Salsa. Blend in one second increments until it has reached your desired consistency!
3. Refrigerate for an hour if possible for the flavours to build.
4. Store in an airtight container, in the refrigerator, for up to a week.

How to enjoy your new favourite recipe

• Crunchy Low Carb Cheese Crackers
• Low Carb Tortilla Chips
• Slow Cooker Salsa BBQ Chicken Thighs
• Cheese Crisps – bake cheese slices in a 375° oven for 7-9 minutes until crisp, then set aside on paper towel until cool.
• Low Carb Mexican 7 Layer Dip
• Keto Carnitas
• Cheesy Keto Flatbread
• Low Carb Tacos

Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes!

Michelle Beaupre & Mitch Durfee

Keto Salsa

5 from 11 votes

Throw this Keto Salsa together in less than ten minutes with a quick blitz. It's packed with flavour and perfect for chips n' dip or tacos!

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4 servings

Course: Appetizer, Dip, sauce

Cuisine: Canadian, Low Carb, Mexican

Calories: 28.7

Ingredients Method Notes

Ingredients

  

• 14 oz can organic diced tomatoes
• ¼ cup onion white or red
• 1 small jalapeño
• ½ bunch cilantro
• 1 lime
• ½ tsp sea salt

Method

 

Equipment Needed

1. Cutting board & knife
2. Food processor, magic bullet or blender

Directions

1. Rough chop the cilantro and then dice the onion and jalapeño *see notes 2 & 3. Add them to a food processor with the tomatoes and sea salt, then squeeze the lime overtop. Process in the food processor for just a moment or two, until the Keto Salsa has reached your desired consistency.
2. Refrigerate for an hour if possible for the flavours to build. Store in an airtight container, in the refrigerator, for up to a week.

Notes

1. Diced Tomatoes – Use organic diced tomatoes with no additives. Depending on the brand, the tomatoes will be more or less liquidy, which will change the texture of your Keto Salsa. Experiment with different brands to find your perfect match!
2. Choose your heat level. If you would like a mild salsa, discard the white pith and the seeds. I like a medium salsa so I discard the white pith and keep about half of the seeds. Like it hot? Use the whole jalapeño. If it still isn’t hot enough, try adding 1/4 tsp ground cayenne.
3. Avoid the jalapeño burn by wearing gloves when working with this mean pepper. If you get the juice on your hands, or it squirts up anywhere else on your skin, you could start feeling the burn hours later. To remove the juice, first wash the area with olive oil before washing with warm soapy water.
4. Start by blending for one second only, then take a look at your Keto Salsa. Blend in one second increments until it has reached your desired consistency!

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Nutrition facts are for 1/4 of the whole recipe, which works out to be just under 1/2 cup per serving. 

Love This Recipe? Get the Full Cookbook

This recipe is just a taste of what’s inside The Ultimate Keto Cookbook by Michelle Beaupre & Mitch Durfee — 50+ easy, delicious keto recipes for rapid weight loss, complete with full nutrition info for every dish. Grab your copy on Amazon →