February 8 2023 recipe by Kirsty von Boch![Kirsty von Boch]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Quick salsa
We may be cutting a few corners in preparation time, but we're not sacrificing any flavor in the process! This Quick salsa is easy to make and so much tastier than any store-bought version we've ever come across. Play with the spice level and take it from mild to hot as you dare! This salsa pairs beautifully with eggs, meat, fish, and veggies.
USMetric
servingservings
Ingredients
- 2 (8 oz.) 2 (230 g) tomato, roughly choppedtomatoes, roughly chopped
- ½ (2 oz.) ½ (55 g) red onion, roughly choppedred onions, roughly chopped
- ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro
- 1 1 fresh jalapeño, seeds and stem removedfresh jalapeños, seeds and stem removed
- 2 tsp 2 tsp lime juice
- 1 tsp 1 tsp sea salt, or more to taste
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Making low carb simple
Instructions
- Place the roughly chopped tomatoes, red onion, cilantro, and jalapeño in a food processor and pulse until evenly chopped. It does not need to be smooth; aim for a pea-sized chop.
- Transfer to a bowl, stir in the lime juice and sea salt. Taste, and adjust seasoning if necessary.
Tips
If you don't have a food processor you can finely chop all the ingredients by hand.
Serve alongside any Mexican dish. This is particularly delicious with our Keto huevos rancheros with cheese ‘tortillas’.
Not a fan of cilantro? Don't like spicy jalapeños? Feel free to leave them out.
This salsa keeps well for up to three days in the fridge.
