WebHeat the butter in a large skillet over medium high heat. Add the cauliflower and cut baby corn to the skillet. Cook without stirring for 3-4 minutes until slightly charred …
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In a large sauce pan, combine the 2 c. corn kernels, onion, bell pepper, tomato, jalapeno pepper, lime juice, salt, cumin, and black pepper. Bring the mixture to a boil and reduce heat. Simmer, covered, for about 10 minutes. Ladle the hot salsa mixture into sterilized pint sized canning jars, leaving 1/2-inch head space.
If canned tomatoes are used, drain the juice and mix the tomatoes with the other ingredients. If a spicier flavor is desired, add a can of seasoned diced tomatoes to the salsa ingredients rather than using regular canned tomatoes. Rate It! Add A Review Now!
So, I made my own keto salsa! My recipe only has 4g net carbs in each serving. The only part of this recipe that has the most sugar/carbs is the tomatoes. Everything else is really low in carbs and packed with flavor. You are going to love this recipe! Yes, you can call it either pico de gallo or salsa fresca.
Combine tomatoes, peppers, onions, garlic, vinegar, cilantro, and salt in a soup pot or Dutch oven. Bring to a boil, reduce heat, and cook, stirring frequently for about 10 minutes, or until thickened slightly. Ladle into prepared jars, remove air bubbles, wipe the rims of the jars, and then fit with lids and rings.