Throw together this fresh and vibrant Keto Pico de Gallo in minutes for a fast and easy appetizer, snack or taco topping!
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
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!
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Keto Pico de Gallo
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
- Dice the tomatoes small so that it is easier to pick up with a chip or spread over tacos.
- 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.
- 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!
- Mince the jalapeño and red onion finely so that they are evenly dispersed throughout the Keto Pico de Gallo.
- Cover and refrigerate for up to 5 days.
Nutrition
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