This KETO SALSA recipe is a true favorite in our house! It tastes so fresh and is excellent for topping eggs or low carb Mexican dishes. We also enjoy it as keto chips and salsa with pork rinds or low carb tortillas cut into chips!
I’ve always been a huge sucker for chips and salsa and there was no way I was ever going to give those two things up.
This keto salsa recipe is basically the same as this restaurant style salsa that I’ve been making for years and years. It tastes like the salsa you get at Chili’s and it’s is so darn good.
We’ve obviously had to adjust the dip options a bit, but don’t worry – finding a keto chip replacement isn’t as hard as you might think!
This recipe starts out with canned tomatoes, but don’t worry – it’s going to taste super fresh and so much better than any jar of salsa you’d buy at the grocery store!
Start by dumping a can of whole, peeled tomatoes into a food processor or blender. No need to drain the juice from the can.
You’ll also add in some jalapeno, onion, garlic, cilantro, lime juice, salt, and cumin.
Process until it’s as smooth or as chunky as you’d like.
As you can see, we like our salsa to be fairly finely minced up.
How long will this homemade salsa last?
This keto salsa should last in the fridge for 4-5 days. If you don’t eat it al first, that is. 😉
What can I use to dip in the salsa?
- Pork Rinds
- Quest Chips
- Low Carb Crackers
- Celery Sticks
- Mini Peppers
If you eat low carb tortillas, they bake up great as a chip replacement.
Cut into triangles, spray with non-stick spray or brush with oil, and bake until crispy!
We love the Ole Extreme or Missions brand tortillas.
Add this salsa to these recipes:
- Low Carb Taco Casserole
- Keto Burrito Bowl
- Mexican Cauliflower Rice
- Keto Chicken Fajitas
- Stuffed Mini Peppers
This keto salsa tastes so fresh and flavorful and it's beyond easy to whip up! We make this regularly for topping scrambled eggs, stirring into taco meat, or as a dip for low carb chips!
- 15 ounces canned whole peeled tomatoes
- 1 jalapeno, diced
- 1/2 cup diced onion
- 1 clove garlic
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 cup cilantro
- Add all of the ingredients to a food processor or blender and process until as smooth or as chunky as you'd like.
- Taste and add additional jalapeno, salt, or lime, as desired. The salsa will get spicier the longer it sits in the fridge.
- Transfer to a bowl and serve immediately.
- Store tightly covered in the refrigerator for up to 5 days.
Feel free to adjust the amount of jalapeno used based on your preferences.
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Nutrition Information:Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 134mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
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