This recipe is one from my upcoming Mexican Keto Cookbook. A tease to see what’s coming and one of my favorites!

Every taco shop has the classic spicy, crunchy carrots and jalapenos in their salsa bar. I am guilty of being the person to fill the salsa container to the brim, and snack on them until the tacos are ready. This at-home version is something I love to have on hand for friends that come over and want a snack. You can eat them all by themselves, add them on top of a taco, or serve as a condiment to your summer grilling.

Prep Time: 10 min

Cook Time: none

Serves: 4

This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.

This dip is creamy and full of fall flavors. I prefer dips with no garbanzos because personally I do not do well with them because of the lectins. One you get the base of this down try adding your favorite herbs and spices.