Go Back

Keto Salsa - Fresh, Low-Carb Flavor You’ll Use on Everything

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 5 medium ripe tomatoes, cored and chopped (Roma or vine-ripe work best)
  • 1/2 small red onion, finely diced
  • 1–2 jalapeños, seeded and finely chopped (use serrano for more heat)
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon apple cider vinegar (optional for extra tang)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons extra-virgin olive oil (optional for richness and satiety)

Method
 

  1. Prep the tomatoes: If you prefer a less watery salsa, deseed the tomatoes. Chop them into small, even pieces for a balanced texture.
  2. Handle the heat: Slice the jalapeños lengthwise and remove seeds and membranes for mild heat. Leave some seeds or use serrano peppers if you like it spicy.
  3. Chop the aromatics: Finely dice the red onion and mince the garlic. Smaller pieces blend better and won’t overpower the salsa.
  4. Combine in a bowl: Add tomatoes, onion, jalapeños, garlic, and cilantro to a large mixing bowl.
  5. Season and brighten: Stir in lime juice, apple cider vinegar (if using), cumin, salt, and pepper. Taste and adjust salt or acid as needed.
  6. Add healthy fats: Drizzle in olive oil and stir. This adds body, rounds out the flavors, and boosts satiety while keeping carbs low.
  7. Choose your texture: For restaurant-style salsa, pulse the mixture in a food processor 3–6 times. For chunky salsa, leave it as is.
  8. Rest and chill: Let the salsa rest for 15–30 minutes in the fridge so the flavors meld. It gets even better after a few hours.
  9. Serve: Taste again before serving and adjust lime, salt, or heat to your preference.