Home » Recipes » Sauces & Dips » Keto Salsa
salsa recipe in yellow bowl with pork rinds

Keto Salsa

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!

keto salsa in yellow bowl

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.

No. Way.

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!

keto salsa recipe in yellow bowl with pork rind

How to:

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!

salsa ingredients in food processor

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.

finely chopped salsa recipe

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. 😉

salsa recipe in yellow bowl with pork rinds

What can I use to dip in the salsa?

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.

low carb salsa on pork rinds

Add this salsa to these recipes:

keto salsa recipe photo collage

Follow me on social for more recipe ideas & inspiration!

salsa recipe in yellow bowl with pork rinds

Keto Salsa

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!

Yield 16 servings
Prep Time 5 minutes
Total Time 5 minutes


  • 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


  1. Add all of the ingredients to a food processor or blender and process until as smooth or as chunky as you'd like.
  2. Taste and add additional jalapeno, salt, or lime, as desired. The salsa will get spicier the longer it sits in the fridge.
  3. Transfer to a bowl and serve immediately.
  4. Store tightly covered in the refrigerator for up to 5 days.


Feel free to adjust the amount of jalapeno used based on your preferences.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

Want To Save This Recipe?

Leave a Comment

Your email address will not be published.

11 thoughts on “Keto Salsa”

    1. Karly Campbell

      No, I’ve never tried! Not sure how well it would do, but let us know if you try it. 🙂

  1. The spices are spot on. Delicious recipe. I used fresh garden tomatoes and onions and doubled everything. Didn’t have a fresh lime to juice so I had to use lemon juice but it didn’t even matter as the recipe is so good! Thx!!

  2. I added an extra jalapeno, and 3 fresh tomatoes and 2 fresh tomatillos and used 2 whole cloves of garlic, then I Roasted all fresh veggies, except cilantro and minced garlic (before processing)under broiler until blistered and charred. Roasting adds another flavor profile 😉

    Then I pulsed everything in blender with 1 clove of minced unroasted garlic. Also had to cut the cumin a lot (the boss lady doesn’t care for cumin 😉

    Thanks for sharing, gave me a good starting out point. I usually make fresh pico de gallo, (tons of mincing and dicing 😉 but I wanted to experiment with a “salsa”.

  3. Tried this out and I couldn’t eat more than a few scoops. Too much garlic and… something else was off. Couldn’t put my finger on it

  4. Tara Roulhac

    I’ll give it a try. I’m curious to know which brand of canned tomatoes did you use?

    1. Karly Campbell

      Hi Tara! I normally use Red Gold when I can find it, but any plain canned tomatoes without added sugar is fine.

Skip to Recipe
Scroll to Top