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Keto Salsa Roja
Keto Mexican recipes are known for their flavor-packed goodness, and this Keto salsa roja is no different. With just a handful of ingredients and spices, you can make this delicious salsa in under one hour. The best thing about it is that it is so versatile and can be paired with almost any meal. Make a generous batch of this delicious salsa and enjoy it throughout the week with all your meals and snacks.
Is Mexican food Keto-friendly?
Mexican cuisine offers a diverse array of flavors and dishes, and while some traditional Mexican dished can be high in carbs, it is possible to enjoy Keto-friendly options with a few adjustments. By making adjustments like using high protein sources like chicken and beef, healthy fats like avocados and cheese, and avoiding High-carb foods like tortillas, rice, beans, and sugary sauces, you can enjoy complex Mexican flavors without exceeding your daily net carb intake. As with any cuisine, it is important to be mindful of the choice of ingredients and portion sizes in order to maintain a Keto diet.
How to store this salsa roja?
To store this Keto salsa roja, allow it to cool completely. Transfer the salsa to an airtight container. Make sure the container is clean and dry to prevent any contamination. Place the salsa in the refrigerator and store it for up to 3 days. Before each use, give the salsa a quick stir to blend any separated liquids and ingredients.
What to serve with this Keto salsa roja?
This salsa roja is so versatile it can be served with various dishes. The most common way to serve it is to pair it with Low-carb chips as a dip and appetizer. This salsa also works great as a topping for Low-carb burritos, quesadillas, tacos, and tostadas. Add this salsa to your Low-carb Buddha bowls or salads to provide a slightly tangy and spicy flavor boost.
Net Carbs
3.9 g
Fiber
1.2 g
Total Carbs
5.2 g
Protein
0.9 g
Fats
3.6 g
53 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tomato raw (includes cherry, grape, roma)
2 medium - 2 3/5" diameter
Onion
1 small
Jalapeno peppers, raw
1 regular - approx 2" long
Garlic
2 clove
Extra virgin olive oil
1 tbsp
Cumin, ground
0.5 tsp
Salt
0.5 tsp
Lime juice, fresh
1 tbsp
Cilantro
0.25 cup
Recipe Steps
steps 4
Step 1
Preheat the oven to 180C/350F and line a baking tray with parchment paper. Cut the tomatoes in half and the onion in quarters, and peel the garlic. Place the tomatoes, onions, jalapeno pepper, and garlic on the prepared tray.Step 2
Drizzle the olive oil over the vegetables and toss to evenly coat the vegetables in the olive oil. Transfer the tray to the oven and bake for 40-45 minutes. Once baked, allow the vegetables to cool down.Step 3
Transfer the roasted vegetables to a food processor. Then add cumin, salt, lime juice, and fresh cilantro. Blend until the mixture forms a slightly chunky consistency. If you prefer a smoother textured salsa, blend for a longer period of time.Step 4
Transfer the salsa into a serving jar and serve immediately. Store any leftover salsa in an airtight container and refrigerate for up to 3 days. Use the salsa as a topping for meals throughout the week or as a sauce for Keto crunchy snacks.
