Mexican · Lunch
Roasted Tomato Salsa (Keto)
Charred plum tomatoes, onion, and garlic blended with roasted jalapeño, lime, and cilantro into a smoky, coarse salsa. Served as a dip with avocado slices and cucumber rounds on the side, finished with olive oil for richness. No added sugar, entirely vegetable-forward and keto-friendly.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
293Calories
4.3gProtein
22.6gFat
18.9gCarbs
6.8gSugar
8.9gFiber
680mgSodium
0mgChol
3.3gSat Fat
950mgPotassium
60mgCalcium
1.6mgIron
0mcgVitamin B12
45mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
keto
Instructions
1
Prep
Halve the tomatoes, quarter the onion, and leave garlic unpeeled. Halve and seed the jalapeño. Roughly chop the cilantro.
2
Char
Broil vegetables 4 inches from heat on high for 10–12 minutes, turning once, until tomato skins blister and jalapeño softens.
3
Blitz
Combine charred tomatoes, onion, garlic, jalapeño, cilantro, lime juice, salt, and cumin in a blender. Pulse 8–10 times until coarse.
4
Plate
Stir olive oil into salsa. Spoon into a bowl, fanning avocado and cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 3 small plum tomatoes
- 11 white onion
- 4 cloves4 cloves garlic
- 22 jalapeno
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 11 avocado
- 11 cucumber
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- a pinch ground cumin
