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Low Carb Salsa is possible when you make it at home with just 5 simple and healthy ingredients! Carbs in homemade salsa is much lower than when you purchase it in store – so make it at home!
I need salsa in my life. Delicious, fresh, spicy low carb salsa.
The Mexican flavors are lacking where we are living right now and it’s either purchase it with a ton of added sugar and carbs (it doesn’t taste that great either) or make it at home!
Make it at home it is! In the past I’ve simply pulsed these ingredients together in a blender and called it simple salsa. It was good. That was until I tasted ROASTED tomatoes, peppers and garlic turned it into a salsa. You will never go back. Trust me.
How to Roast for our Low Carb Salsa
- Grilling – I personally find this the easiest as it makes less mess and it’s outside so if it gets a little smoky it just drifts away. If you’ve got the option to grill the ingredients. DO IT.
- Broiler – For others like me who don’t have the option to grill anymore the top broiler in your oven will do the trick! Be prepared though as the tomatoes release quite a bit of moisture and therefore a ton of steam when opening the oven door will happen.
It may be an extra step but trust me it is SO WORTH IT.
How Many Carbs in Salsa?
6 Net CarbsÂfor 1 CUP of our low carb salsa. We can do some real ‘damage’ with 1 cup of salsa and a bowl of our low carb cheese chips.
Add another bowl of low carb guacamole and I think we got ourselves a pretty epic dinner.
Am I the only one that eats salsa and guacamole for dinner? *cough* #SorrynotSorry
Make as mild or as spicy as you’d like
- Mild – Add 1 chili pepper
- Medium – Add 2 chili peppers
- Medium-Hot – 2-3 chili peppers
- HOT – 3-4 peppers
We made it with 3 peppers last time and it definitely had a kick in it. R thought it was delicious though so it just depends on what you and your family can handle for spice.
After making this we found ourselves sitting over the bowl with a handful of cheese chips. We at that point decided we probably should make some real use of this salsa and make low carb taco salads!
Actually our Low Carb Keto Stuffed Taco Peppers also calls for salsa and that would be a perfect easy dinner as well.
Pair it with a legendary low carb margarita and we would of been happy as clams. Enjoy!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Low Carb Keto Taco Stuffed Peppers
- Low Carb Pizza Stuffed Peppers
- Low Carb Taco Salad Recipe
Low Carb Salsa Recipe
Low Carb Salsa is possible when you make it at home with just 5 simple and healthy ingredients! Carbs in homemade salsa is much lower than when you purchase it in store - so make it at home!
3.77 from 17 votes
Print Pin Rate
Course: Condiments
Cuisine: Keto, Low Carb
Keyword: Low Carb Salsa
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 2 cups
Calories: 33kcal
Author: Bailey
Ingredients
- 8 medium tomatoes
- 2-3 chili peppers (see in post for adjusting heat)
- 4 cloves garlic
- 1 Tablespoon salt
- 2 whole limes juiced
Instructions
Roast tomatoes, chili pepper and garlic by grilling on high 5-8 minutes on each side until skin on vegetables begin to burn and peel away. Or broil on high for 8-10 minutes. I find it takes longer when broiling.
Allow vegetables to cool and rest 5 minutes.
Add roasted vegetables to a blender. Add salt and lime juice. Pulse 4-6 times until salsa reaches desired consistency
Store in an airtight container up to 7 days in the refrigerator.
Nutrition Info
Nutrition Facts
Low Carb Salsa Recipe
Amount Per Serving (1 cup)
Calories 33
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 7mg0%
Potassium 317mg9%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
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Reader Interactions
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Comments
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Betty says Can this salsa be frozen?
Reply
- Lindsay says
You know I don’t see why not. I’ve just never done it myself before.
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- Jen says
This was so quick and easy and really added a lot of flavour that I needed when my meat was overcooked and slightly dry. Great flavours and it packs a punch! Will be making this all the time, thank you for this recipe!
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- Lisa says
Question. Have you ever canned this salsa? TIA
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- Lindsay says
We haven’t! I once was told be a canner that salsa in general is difficult to ensure safe canning but I’ve been told conflicting information in that regard personally.
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- Andrea says
I can mine all the time (using the hot water method). Gotta make sure you get that seal (i.e. the top pops). If not, store in the fridge and eat first (I’ve had a few not seal properly but just ate it as soon as I could). I haven’t had any issues at all with it. We eat a lot of it so it generally only lasts a few months.
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- Don Lawson says
I’m confused by the carb count. A medium tomato has 3.3 net carbs (8*3.3 = 26.4), a whole lime has 6 net carbs (6*2 = 12), jalapenos have .5 carbs and a garlic clove has 1 net carb (4*1 = 4).
26.4+12+.5+4 = 42.9 carbs
49.2/2 cups = 21.45 carbs per cup.What an I missing?
Thanks,
DonReply
- Lindsay says
We will have to double check. We provide the nutrition information as a courtesy and use a standard nutrition calculator. We do try to be accurate with this information but as always feel free to make your own calculations.
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- Andrea says
I did my own carb calc like you, Don, and I find that most home made salsa’s are about 1-1.5 net grams of carbs per Tbsp. Similar to store bought but it just tastes so much better. Still worth making over store bought stuff.
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- Cliff says
Hello.
Do you peel off the burned skin on the vegetables before blending?Reply
- Lindsay says
I personally don’t! I love the flavor that comes from it.
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