Keto Pico de Gallo Recipe
This fresh keto pico de gallo combines diced tomatoes, onion, jalapeños, and fresh cilantro with bright citrus juices for a crisp, low-carb salsa cruda that is ready in minutes.
Ingredients
- 4 (500g) tomato (2-3" diameter each) (diced)
- 1 medium (110g) onion (2-3" diameter) (diced)
- 2 whole (30g) Jalapeno Peppers (diced)
- ½ cup (10g) cilantro (finely chopped)
- ¼ cup (45g) lime juice (1 full lime)
- ¼ cup (45g) lemon juice (I full lemon)
- salt & pepper (to taste)
Instructions
- Dice the tomato, onion, and jalapeño peppers with a sharp knife, then finely chop the cilantro. Keep the pieces evenly cut so the finished salsa feels crisp and balanced in each spoonful.
- Place the chopped vegetables and cilantro in a large bowl, then add the lime juice, lemon juice, salt, and pepper to taste. Toss gently until the citrus lightly coats the vegetables and the cilantro is evenly distributed.
- Refrigerate the pico de gallo for at least 1 hour or overnight, or serve it right away if preferred. After resting, the onion aroma will soften slightly and a small pool of seasoned vegetable juice will collect in the bowl.
Notes
Texture tip: Remove wet tomato seed pulp before dicing to keep the salsa chunky and prevent extra liquid from thinning the citrus dressing. Serving tip: Use a slotted spoon when dishing out the salsa so natural juices stay in the bowl instead of making dippers or hot dishes soggy. Storage: Keep leftover salsa refrigerated in an airtight container. Freezing is not recommended because it softens the vegetables and turns them watery. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.