Keto Salsa Roja
How to Make It
Step
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.
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