Fresh Salsa

by Eugene on March 29, 2009 · 3 comments

basic low carb salsa

If you haven’t had interior Mexican before, you probably haven’t tasted a salsa like this. Store-bought salsas are usually dominated by hot peppers and salt, but the strongest flavor in this recipe is cilantro. (On the topic of authenticity, make sure to say cilantro in a Don Juan voice with the longest L you can muster.)

While it may be easier to grab something off the shelf, making your own salsa has its advantages. It will taste better, have fewer preservatives, less salt, and contain raw nutrients. You may even find that it’s a great replacement for higher carb sauces and sides, like BBQ or steak sauce. The best thing about it, though, is that the flavors in fresh salsa get more and more complex the longer you let it sit. If you make a large batch, you can use it for a week and it will only get better. That can’t be said about many vegetable dishes.

low carb salsa


  • 2 cups roma tomatoes
  • 6 cloves fresh garlic
  • 1/2 onion
  • 1 jalapeño
  • 1 lime
  • 1 bunch of cilantro
  • 1/2 tsp. salt

Slice tomatoes, cilantro leaves, and onion into large chunks, de-seed jalapeño, and peel garlic, then place all of these into a food processor. Add salt, and squeeze lime over mixture. Blend to desired consistency.

Tip: For more kick, double the onion and jalapeño.

Refrigerate at least two hours, and preferably overnight.

fresh lime

fresh low carb salsa

Be Sociable, Share!

{ 3 comments… read them below or add one }

1 Jil March 31, 2009 at 6:40 am

yum, looks great!

2 Diet-to-Go June 29, 2009 at 11:51 am

This looks absolutely delicious! I can also think of a couple other things that could be added to kick this salsa up a notch. You could drain a can of black beans and add them in, or put some corn in as well. With or without those ingredients, however, this looks great..especially with the fresh cilantro!

3 Mike September 27, 2011 at 11:39 am

Black beans and corn would not be low carb…

The question is, what do you eat this salsa with?

Leave a Comment