Suzi's Famous Bon Appe Keto Salsa

Suzi’s Famous Bon Appe Keto Salsa

It all started with a stock pot and a dream. After a summer of trial and error, a great salsa recipe was born. Today, friends and family look forward to Suzi mixing up a big batch of her famous homemade salsa. The recipe has only gotten better with time as it was updated to be totally KETO with all of the flavor of the original recipe. This mild and flavorful salsa is a perfect topper on Bon Appe Keto Steak Fajitas, or to simply enjoy as a snack with pork rinds or Bon Appe Keto Better Than Cheez-it Crackers.

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Suzi's Famous Bon Appe Keto Salsa
Simple and delicious salsa made with tomatoes, peppers and onions and a few other household ingredients. PLEASE READ RECIPE NOTES: This recipe makes 80 1/4 cup servings.
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Course Sauces
Cuisine American, Mexican
Keyword Salsa
Servings
Servings
Ingredients
  • 90 oz Muir Glen Diced Tomatoes
  • 400 g White Onion - chopped
  • 400 g Red Onion - chopped
  • 400 g Yellow Onions - chopped
  • 180 g Yellow Bell Peppers - seeded & chopped
  • 180 g Orange Bell Pepper - seeded & chopped
  • 180 g Red Bell Pepper - seeded & chopped
  • 180 g Green Pepper - seeded & chopped
  • 40 g Hot Banana Pepper - seeded & finely minced
  • 40 g Sweet Banana Pepper - seeded & finely minced
  • 20 g Jalapeño - seeded & finely minced
  • 18 oz Cento Tomato Paste - or Muir Glenn Organic
  • 1/2 cup Light Olive Oil or Avocado Oil
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Redmon Sea Salt
  • 2 Tbsp Cilantro - dried
  • 1 Tbsp Ground Cumin
  • 1/2 cup White Vinegar
  • 1/4 cup Lime Juice - fresh squeezed
Course Sauces
Cuisine American, Mexican
Keyword Salsa
Servings
Servings
Ingredients
  • 90 oz Muir Glen Diced Tomatoes
  • 400 g White Onion - chopped
  • 400 g Red Onion - chopped
  • 400 g Yellow Onions - chopped
  • 180 g Yellow Bell Peppers - seeded & chopped
  • 180 g Orange Bell Pepper - seeded & chopped
  • 180 g Red Bell Pepper - seeded & chopped
  • 180 g Green Pepper - seeded & chopped
  • 40 g Hot Banana Pepper - seeded & finely minced
  • 40 g Sweet Banana Pepper - seeded & finely minced
  • 20 g Jalapeño - seeded & finely minced
  • 18 oz Cento Tomato Paste - or Muir Glenn Organic
  • 1/2 cup Light Olive Oil or Avocado Oil
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Redmon Sea Salt
  • 2 Tbsp Cilantro - dried
  • 1 Tbsp Ground Cumin
  • 1/2 cup White Vinegar
  • 1/4 cup Lime Juice - fresh squeezed
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Instructions
  1. Clean and chop all peppers and onions – place in separate bowls.
  2. Juice limes – set aside.
  3. In a large stock pot, heat oil on medium-high heat and sauté onions so they are slightly more than blanched – about 5 minutes.
  4. Add in garlic and cumin. Stir well and continue sautéing for about 2 minutes or until fragrant.
  5. Stir in tomato paste, sea salt and cilantro. Mix constantly and cook for 2 minutes -3 minutes.
  6. Add peppers and mix until well combined.
  7. Add diced tomatoes – mix well.
  8. Lastly add in lime juice and vinegar – mix well.
  9. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
  10. Prepare to can your large batch or enjoy straight away for a small batch.
  11. Bon Appe Keto!
Recipe Notes

This recipe makes 5 QUARTS = 80 ¼ cup servings at 4 net carbs per serving. Due to the limitations of the recipe module I am using, I scaled this at 10 servings, which is actually 80 servings.  If you need help adjusting this recipe to a smaller quantity, message me.

Not all canned tomatoes and tomato paste are equal.  Please try to find the brands I recommend as it makes all the difference in the flavor.  I recently made this recipe using Costco’s Kirtland brand, and ended up throwing the entire batch away – the tomatoes completely lacked flavor and ruined the salsa.

Why spends so much time making something you can easily purchase?  Because this is the most amazing salsa you will ever eat!!  No preservatives, sugar or unknown sourcing of the ingredients.  I put everything in grams and fluid ounces, so you can scale the recipe easier.

For a more spicy salsa, triple the jalapeño peppers and throw in the seeds, or try a habanero pepper or two.

Makes 5 quarts. Able to be canned in a water bath with a processing time of 15 minutes (CAUTION: if you change the ratios of peppers/onions to tomatoes, you will need to use a pressure canner due to the drop in acidity). Shelf stable for 9 months when canned properly. Refrigerate for up to 3 weeks after opening.

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