A low carb recipe for traditional Mexican Pico de Gallo. With ripe tomatoes, fresh Jalapeno, citrus juices, and fresh cilantro. 6 ingredients, 10 minutes, no cooking.
Using a sharp knife, dice tomato, onion, jalapeno peppers, and finely chop fresh cilantro.
Add everything to a large bowl with lime and lemon juices and season to taste
Letting you low carb Pico de Gallo rest in the fridge for an hour to overnight will enhance the flavours. You can also serve it right away with your favourite keto friendly dippable
Notes
Choosing your tomato: Hard to go wrong choosing a tomato for homemade salsa, I prefer to use smaller vine ripe tomatoes. Roma, grape, cherry tomatoes also work well. Avoid very large tomatoes like beefsteakLetting your Pico de Gallo sit for an hour or even a full day will get let the flavour mingle and meld and will make this all the more flavourfulSee the post above for make ahead tips and other helpful tidbits for helping you make this keto Pico de Gallo recipe perfect every time
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