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Keto Pico de Gallo

Throw together this fresh and vibrant Keto Pico de Gallo in minutes for a fast and easy appetizer, snack or taco topping!

A white bowl with Keto pico de gallo, and sliced limes on top, next to a bowl of Keto chips.

Nothing screams fresh, vibrant, you-wanna-eat-the-whole-bowl-in-one-sitting like Pico de Gallo. It’s simply fresh, chopped veggies and herbs tossed together with lime juice and sea salt. It’s super easy to make and can be ready in just ten minutes! Make it to serve with tacos or carnitas, or enjoy it straight from the bowl with Keto chips or crackers!

Ingredients

All ingredients used to make Keto pico de gallo.

How to make Keto Pico de Gallo

Wash all vegetables thoroughly. Remove the core from the tomatoes and then dice them finely. Mince the red onion, cilantro and jalapeño. *see notes. Toss the tomatoes together with the red onion, cilantro, jalapeño and sea salt. Squeeze the juice from the lime over top and the toss everything together.

If you have the time, allow the Keto Pico de Gallo to sit for an hour so that the flavours can build. Serve with Tacos or Carnitas, or enjoy straight up with Keto chips or Crackers!

Bowl of keto pico de gallo garnished with fresh lime slices, besides a bowl of low carb baked tortilla chips.

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Bowl of keto pico de gallo garnished with fresh lime slices, besides a bowl of low carb baked tortilla chips.

Keto Pico de Gallo

Ready in less than 10 minutes, this Keto Pico de Gallo is fresh, easy to make and perfect for keto chips, low carb crackers or used as a topping for tacos!
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Prep Time: 8 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Aleta

Ingredients

  • 1 lb roma tomatoes about 5 medium sized tomatoes
  • ¼ cup red onion
  • 1 small jalapeño *see notes 2&3
  • ½ cup cilantro
  • ¾ tsp sea salt
  • 1 lime

Instructions

Equipment Needed

Directions

  • Remove the core from the tomatoes and then dice them finely. Mince the red onion, cilantro and jalapeño. *see notes. Toss the tomatoes together with the red onion, cilantro, jalapeño and sea salt. Squeeze the juice from the lime over top and the toss everything together.
  • If you have the time, allow the Keto Pico de Gallo to sit for an hour so that the flavours can build. Serve and enjoy!

Notes

  1. Dice the tomatoes small so that it is easier to pick up with a chip or spread over tacos.
  2. When working with jalapeños, it is a good idea to use gloves to avoid the burn the jalapeño juice can cause. If you get burned, it is usually a slow burn that can last for hours. To get rid of it, wash the affected area with olive oil, and then afterwards with warm soapy water.
  3. Do you like spicy? Or mild? Remove the pith and seeds of the jalapeño to keep it mild. Add them all to give it a bit of spice. Keep in mind that every jalapeño has a different spice level – you never know what you’re going to get!
  4. Mince the jalapeño and red onion finely so that they are evenly dispersed throughout the Keto Pico de Gallo.
  5. Cover and refrigerate for up to 5 days.
 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Nutrition

Serving: 1serving | Calories: 23.4kcal | Carbohydrates: 5.3g | Protein: 0.9g | Fat: 0.2g | Sodium: 416.7mg | Fiber: 1.3g | Net Carbs: 4g
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