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The following ingredients are needed to make these authentic salsa recipes: 1 16-ounce package of corn kernels, thawed. 2 2.25-ounce cans of olives, drained and sliced. 1 red bell pepper, chopped. 1 small onion, chopped. 5 cloves of garlic, minced. 1/3 cup of olive oil. ¼ cup of lemon juice.
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food. Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
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. Hello.
I don’t make homemade salsa with canned tomatoes; however, if you decide to use canned tomatoes, I recommend using roasted canned tomatoes. You can use a blender or food processor to make homemade salsa. Follow me on social media for more recipe ideas & inspiration! Pinterest Facebook Instagram My Newsletter