Keto Salsa (Restaurant style)
My keto salsa recipe is restaurant-worthy and ready in just 5 minutes. It’s perfect over eggs or in your favorite low carb Mexican dishes. Only 2 grams of net carbs.
Servings 4 servings
Calories 20kcal
Ingredients
- 28 ounces canned diced tomatoes
- 1/2 large onion diced
- 1 large green bell pepper diced
- 1/4 cup cilantro loosely packed
- 1/2 lime juiced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
Instructions
- Combine the tomatoes, onion, green bell pepper, cilantro, lime, cayenne pepper, salt, and pepper into a food processor and pulse several times until the vegetables are mostly broken down. Add extra salt if needed.
- Transfer to a large bowl and serve immediately or refrigerate until chilled.
Notes
TO STORE: Store leftover salsa in an airtight container for 4-5 days. Give it a stir before serving. I don’t recommend freezing salsa as it makes the tomatoes mushy.
Nutrition
Serving: 1serving | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 293mg | Potassium: 125mg | Fiber: 3g | Vitamin A: 433IU | Vitamin C: 37mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 2g