Restaurant-Style Fire-Roasted Salsa
Why This Is Strictly Keto
Salsa is just vegetables — tomatoes, onion, chilies, garlic, cilantro and lime — with no added sugar, oil or thickener. A ½-cup serving has about 5g of net carbs, so it fits comfortably into a keto day when you scoop it with cucumber slices, celery or pork rinds instead of tortilla chips.
Ingredients
- 2 garlic cloves
- ½ yellow onion, roughly chopped
- 1 jalapeño, seeded and roughly chopped
- 2 (14 oz) cans fire-roasted diced tomatoes, drained
- 1 (4 oz) can green chilies, undrained
- ½ cup fresh cilantro (about ½ bunch)
- ½ lime, juiced (about 2 tablespoons)
- ½ teaspoon kosher salt
Instructions
Chop the aromatics: Add the onion, garlic and jalapeño to a food processor first so they chop finely.
Add the rest: Add the drained tomatoes, green chilies (with their liquid), cilantro, lime juice and salt.
Pulse: Pulse in one-second bursts until the salsa is well blended but still slightly chunky. Taste and adjust the salt or lime.
Chill and serve: Serve right away, or refrigerate for an hour so the flavors meld.
Nutritional Info (per ½-cup serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~35 kcal | 0g | 1g | 5g |
Tips
- No food processor? A blender works — just pulse in short bursts and scrape down the sides.
- Keep a few jalapeño seeds for more heat, or use half a pepper for a milder salsa.
- Drain the tomatoes well; otherwise the salsa turns out thin.
- Leftovers keep 5–7 days in the fridge, or freeze for up to a month.
- Serve with cucumber rounds, celery sticks, bell pepper strips or pork rinds, or spoon over eggs, grilled chicken and fish.
