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!
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
Serving: 1servingCalories: 23.4kcalCarbohydrates: 5.3gProtein: 0.9gFat: 0.2gSodium: 416.7mgFiber: 1.3g
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