This keto salsa is can be made with fresh or canned tomatoes, is bursting with flavor, and is even better than the restaurant variety. It also makes an x-large batch and includes easy, step-by-step canning instructions!
This is my mom's classic salsa recipe that she has been making ever since I was a little girl. It has been and will always be my very favorite salsa recipe.
Plus, this recipe makes a huge pot (10 whole cups!) of keto salsa. So I included super simple, easy-to-follow canning instructions.
Once the salsa is canned, it will last anywhere from 12 - 18 months so you can have this keto salsa anytime you get a craving.
The original recipe calls for 5 28-oz cans of whole, peeled tomatoes. However, after some experimenting, I now also have super-easy instructions on how to use fresh tomatoes too!
If tomatoes are in season, I love using the fresh version. I feel so much like Martha Stewart using fresh tomatoes from my garden to make salsa, lol 🙂
But if tomatoes aren't in season or you're low on time, the canned variety is just as yummy.
💭 Frequently asked questions
Yes! While tomatoes are bit high in carbs, as long as there isn't too much added sugar, salsa can be enjoyed in moderation on a keto diet.
I like to simmer the tomatoes because the simmering process makes a deeper, sweeter, restaurant-style salsa - which I love! Since this recipe has to simmer awhile, if the skins were left on, they would fall off during the simmering process and there would be rogue pieces of skin all in the salsa - no thank you!
While you can certainly use the traditional method of boiling the tomatoes and placing them in an ice-water bath to remove the skin, I like to broil them because I find it's easier and faster.
No, but the method does. Just be sure to use peeled and well-drained tomatoes like the recipe calls for. Otherwise, the salsa may turn out watery. Also, tomato varieties have different sizes and water content. Since I've only tested this recipe with Roma tomatoes, I won't be able to tell you the approximate number of tomatoes needed if using a different variety.
Yes, if using a different type of salt, the measurements would be different. Plus, if you're going to can the salsa afterward, you shouldn't use salt with additives or iodine. Kosher salt and pickling salt contains neither.
The only heat in this recipe would come from jalapenos, and the heat from jalapenos in found in the veins and seeds of peppers.
Since we prefer very mild salsa, I cut the jalapenos in half, then use a spoon to scoop out all the seeds and veins. Depending on how spicy you prefer your salsa, you can leave in some or all of the seeds and veins for a spicier salsa.
🍅 Preparing the tomatoes
If you decide to use fresh tomatoes instead of canned, here are the easy steps:
For this recipe, you'll need 8 cups of peeled, drained tomatoes. If using Roma tomatoes, like me, this is roughly 45 tomatoes, depending on the size.
After you've gathered your tomatoes, cut them in half and place on a large baking sheet. They won't fit on one baking sheet, so if you only have one, you'll cook them in batches.
Then, place them under the broiler for 3 to 5 minutes, or until the tops are crinkled. Be sure to watch them carefully so they don't burn!
When cool enough to handle, peel the skins off and discard.
You'll notice that the tomatoes are sitting in a lot of water. So place a colander in the sink and add the tomatoes.
Allow to drain for 20 to 30 minutes. Occasionally press down on the tomatoes with a spoon to help release the excess liquid.
That's it - your tomatoes are ready!
🔪 Cooking instructions
For the salsa you'll need:
- the prepared tomatoes or canned tomatoes
- tomato sauce and tomato paste ONLY if using fresh tomatoes
- jalapenos
- onions
- kosher or pickling salt
- garlic powder
- parsley
- celery salt
- vinegar
- keto sweetener, or preferred sweetener of choice (optional)
The heat from jalapenos in found in the veins and seeds of peppers.
Since we prefer mild salsa, I cut the jalapenos in half, then use a spoon to scoop out the seeds and veins.
Depending on how spicy you prefer your salsa, you can leave in some or all of the seeds and veins.
Then finely chop up the jalapenos and onions. Feel free to use a food processor to save time if you prefer.
Add the rest of the ingredients to very large pot. Bring to a boil.
Reduce the heat and simmer, uncovered, 30 to 40 minutes. Then, mash with a potato masher until you achieve your preferred consistency.
Taste and adjust the seasonings. The salsa can be canned or stored in the fridge for 1 to 2 weeks.
Canning instructions
How to can salsa
- Sterilize your canning jars. To do this, run your jars through the dishwasher on the u0022sterilizeu0022 cycle without other dishes OR place jars in a large pot, cover with water by at least one inch, bring to boil, and then boil for 15 minutes. Do not let jars set in water for more than an hour afterward. Carefully remove jars with tongs and set them aside. Don't dump the water, we will be using it again shortly. *Note- Do not boil the canning lids as this can harm their adhesive rings. Instead, add the canning lids to the hot water after you turn off the heat when the jars have finished boiling for a quick rinse. Also, be sure to only use NEW canning lids, as they are only good for one use.
- Fill jars. Add the salsa to the jars, leaving ¼ inch of headspace. Wipe the rims of the jars so there are no drips - this is important so your jars seal properly! Then, tightly screw on the lids of the mason jars.
- Boil jars. Place the jars back into the water and bring to a rolling boil. After it reaches a boil, cover and boil for 15 minutes. Turn off heat, remove the lid, and allow to rest in pot for 5 minutes.
- Remove jars. Very carefully, remove the jars from the pot with tongs (and a wooden spoon to support the bottom if needed) and set on a towel, leaving some space between each jar to allow them to cool. Note- If the metal bands seem loose during processing, it's OK - don't tighten them!
- Cool and test seals. After at least 12 hours (but before 24 hours) you can test your seals. Lightly press the top of the lid - it should be firm. If the center bubbles up and down it didn't seal correctly and you need to start over. Your canned salsa should last for 12 to 18 months.
Looking for more recipes?
I think you'll love my easy dill pickles recipe and homemade mayo!
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📖 Recipe
Keto Salsa Using Fresh Or Canned Tomatoes + Canning Instructions!
Ingredients
- 8 cups (roughly 45 Roma tomatoes, depending on the size) peeled and drained tomatoes (slightly crushed) - OR 140 oz. (5 28 oz. cans) whole, peeled tomatoes with the juice
- 15 oz Tomato Sauce - ONLY if using fresh tomatoes - not canned
- 6 oz Tomato Paste - ONLY if using fresh tomatoes - not canned
- 2 large Onions - finely chopped
- 10 Jalapenos - finely chopped, seeds and veins removed for a mild salsa
- 2 Tbsp Kosher Salt or Pickling Salt
- 1 tsp. Garlic Powder
- 3 Tbsp. Parsley
- 2 tsp. Celery Salt
- 1 ¼ Cup White Vinegar
- 1 Tbsp. Keto Sweetener - or sweetener of choice, optional
Instructions
- Add all ingredients to a very large pot. *Remember, if using canned tomatoes you don't need to add the tomato sauce or tomato paste.
- Bring to a boil. Reduce heat to a simmer.
- Simmer, uncovered, until all veggies are tender, around 30-40 minutes.
- Mash with a potato masher until you achieve your desired consistency.
- Taste and add additional seasonings if needed.
- The salsa can be canned (instructions below) or stored in a sealed container in the fridge for 1 to 2 weeks.
To Prepare Fresh Tomatoes:
- Preheat the oven broiler to high and place a large colander in the sink.
- Cut the tomatoes and half and place them face down on a lightly greased cookie sheet. They won't all fit on one cookie sheet so you may need to cook them in several batches.
- Place the pan in the oven until the tops of the tomatoes look crinkled - 3 to 5 minutes. Watch them carefully so they don't burn!
- When cool enough to handle, peel off the skins and discard. Then, place the tomatoes in the colander. Repeat with remaining tomatoes.
- Allow the tomatoes to drain in the sink for around 30 minutes. Occasionally, lightly mash them with a spoon to help them release excess liquid.
Notes
- The type of tomatoes don't matter, but the method does. Just be sure to use peeled and well-drained tomatoes like the recipe calls for. Otherwise, the salsa may turn out watery. Also, tomato varieties have different sizes and water content. Since I've only tested this recipe with Roma tomatoes, I won't be able to tell you the approximate number of tomatoes needed if using a different variety.
- Please only use kosher salt or pickling salt. If using a different type of salt, the measurements would be different. Plus, if you're going to can the salsa afterward you shouldn't use salt with additives or iodine. Kosher salt and pickling salt contains neither.
- The only heat in this recipe would come from jalapenos, and the heat from jalapenos in found in the veins and seeds of peppers.
Since we prefer very mild salsa, I cut the jalapenos in half, then use a spoon to scoop out all the seeds and veins. Depending on how spicy you prefer your salsa, you can leave in some or all of the seeds and veins for a spicier salsa. - Broiling the tomatoes: While you can certainly use the traditional method of boiling the tomatoes and placing them in an ice-water bath to remove the skin, I like to broil them because I find it's easier and faster. But feel free to boil them if that's the method you prefer.
- Peeling the tomatoes: I like to simmer the tomatoes because the simmering process makes a deeper, sweeter, restaurant-style salsa - which I love! Since this recipe has to simmer awhile, if the skins were left on, they would fall off during the simmering process and there would be rogue pieces of skin all in the salsa - no thank you!
- Sterilize the jars. To do this, run your jars through the dishwasher on the "sterilize" cycle without other dishes OR place jars in a large pot, cover with water by at least one inch, bring to boil, and then boil for 15 minutes. Do not let jars set in water for more than an hour afterward. Carefully remove jars with tongs and set aside. Don't dump the water, we will be using it again shortly. *Note- Do not boil the canning lids as this can harm their adhesive rings. Instead, add the canning lids to the hot water after you turn off the heat when the jars have finished boiling for a quick rinse. Also, be sure to only use NEW canning lids, as they are only good for one use.
- Fill the jars. Add the salsa to the jars, leaving ¼ inch of headspace. Wipe the rims of the jars so there are no drips - this is important so your jars seal properly! Then, tightly screw on the lids of the mason jars.
- Boil. Place the jars back into the water and bring to a rolling boil. After it reaches a boil, cover and boil for 15 minutes. Turn off heat, remove the lid, and allow to rest in pot 5 minutes.
- Remove from water. Very carefully, remove the jars from the pot with tongs (and a wooden spoon to support the bottom if needed) and set on a towel, leaving some space between each jar to allow them to cool. Note- If the metal bands seem loose during processing, it's OK - don't tighten them!
- Cool and test seals. After at least 12 hours (but before 24 hours) you can test your seals. Lightly press the top of the lid - it should be firm. If the center bubbles up and down it didn't seal correctly and you need to start over. Your canned salsa should last for 12 to 18 months.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Hello, I like the recipe. Can you tell me what size jars your using please?? Thanks
Hi Lisa! I prefer to use pint-sized mason jars because once you open them they're only good for so long. However, if you eat a ton of salsa, quart-sized jars will work as well! Let me know what you think 🙂
-Cassidy
For many years I had a recipe for salsa that I made each year and gave as Christmas gifts - canned. And I used canned tomatoes in the salsa. It was just so much easier and I couldn't discern a flavor difference. I somehow misplaced the recipe and have looked everywhere in ALL of my papers and my mom's papers. Someday it might show up but given that it has been about 20 years... maybe not. I even asked the family of the lady that initially wrote it down on the back of an envelope for my mom. Nope. And everywhere I looked online the guidance has been, it is unsafe to use canned tomatoes and REcan them.
1. have you actually canned this using canned tomatoes and eaten it a year later? (frankly, a batch of this never lasted more than a couple of months in my house so it might not be a fair question)
2. I'm not sure I recall using sugar in my recipe. I dislike artificial sweeteners and it seems like the sugar is likely unneeded or could be reduced to even a teaspoon for 40 servings.
Now, what to eat it with that is keto? *wink*
Hi Kimmie!
Oh no, I had never heard that before - thanks for bringing this to my attention!!
I did a quick google search and I saw that if the tomatoes were canned well the first time (which store-bought is!) and it's thoroughly cooked before you can it (this recipe simmers 30 - 40 minutes before canning), that is should be good to go. However, I'm not an expert on canning! If you find out otherwise please let me know! ...and I will continue to do research and post any updates or new information that I find.
I've eaten this salsa a few months after it's been canned, but we've always eaten it all before a year is up. While it was good after a few months, to answer your question, no I haven't actually tried it after a year.
And yes, you could definitely reduce or even omit the sweetener if you like 🙂
We like to eat ours with any Mexican dish, but you're right - I need to share my keto chip recipe!!!
Have a great day,
-Cassidy
Thanks for the canning instructions for this salsa! I was always nervous to can stuff, but this breaks it down into easy steps.
I've always wanted to can, but felt like it was a lot of work. You've done a great job at breaking it down and the pictures make it feel way less daunting!