This easy Keto Pico de Gallo comes together in minutes with fresh tomatoes, red onion, jalapeño, lime juice, fresh cilantro, and a pinch of sea salt. It's fresh, flavorful, and perfect for scooping on tacos, eggs, nachos, or straight off the spoon.
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Have you ever made something that tastes so good you can't stop eating it? This authentic Pico de Gallo is that recipe! Every time I make it, there are never any leftovers. And if you happen to have some left, use it to make this 4-Ingredient Guacamole Recipe!
With our greenhouse bursting at the seams at the peak of tomato season, one of my favorite ways to serve this Pico de Gallo is with Air Fryer Flautas and Chifrijo.
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Why You'll Love This Recipe
- It is SO flavorful with a nice texture.
- It is chunky and is perfect for scooping.
- Perfect side dish, appetizer, or condiment for Mexican cuisine.
- Easy to make in only 15 minutes!
- It's made with fresh ingredients and goes with just about anything!
- It is low in calories, low-carb, and keto-friendly.
Recipe Ingredients
Only six ingredients are required to make this fresh salsa (including salt)!
- Tomatoes. Use Roma tomatoes, cherry tomatoes, or any other type of tomato.
- Red onion. I love the sweet flavor of a red onion. You could also use green onions or a white onion.
- Jalapeño pepper. De-seed it and remove the membrane if you don't want it spicy.
- Cilantro. If you don't like cilantro, use fresh herbs like dill or Italian parsley instead.
- Lime juice. Use freshly squeezed lime juice, if possible.
See the printable recipe card below for quantities and a full list of ingredients.
How to Make Keto Pico de Gallo
Step-by-Step Instructions
Step 1: Chop the tomatoes into small chunks and place them in a medium-sized bowl.
Step 2: Chop the red onion into similar-sized chunks and add to the tomatoes.
Step 3: Remove the white rib inside the jalapeno pepper and discard the seeds. Chop into smaller chunks, then add to the bowl with the tomatoes and onions.
Step 4: Juice a lime, and get all the delicious juice you can. Pour the lime juice on top of the vegetables in the bowl. Add chopped cilantro and sea salt. Stir to combine and serve immediately and enjoy!
Top Tip
The tomatoes have a lot of moisture that pools in the bottom of the serving bowl. Serve with a slotted spoon to keep the moisture off your plate.
Variations
Try these different variations on this delicious fresh salsa recipe:
- Spicy - add an extra jalapeño pepper or two if you like things extra spicy! You could also use serrano peppers.
- Deluxe - add diced avocado to add some healthy fats, minced garlic, or your favorite fruits and vegetables!
- Dislike cilantro? Make this pico de gallo without cilantro. It still tastes great!
Storage
Store pico de gallo in an airtight container in the fridge for 3-4 days.
You can also place pico de gallo in a freezer bag and freeze for up to 2 months. Thaw frozen pico de Gallo in the refrigerator overnight before using.
Recipe FAQs
While fresh tomatoes are preferred, canned tomatoes can work in a pinch. Just make sure to drain them well.
Yes, you can freeze pico de Gallo in a freezer bag for up to two months.
Yes, this pico de gallo recipe is extremely low in calories and contains no added sugar.
Pico de gallo is also known as salsa fresca and salsa cruda. It is commonly used in Mexican dishes and is used the same way as other salsas. It contains all the same ingredients as regular salsa; the ingredients are just prepared differently.
Pico de gallo is made with fresh, uncooked ingredients. As a result, it is way chunkier, and you can visibly see each piece of vegetable. Salsa is sometimes made with cooked ingredients and contains more liquid. It is less chunky, and the vegetables are blended a bit.
Jeri's Tips
- Use very ripe tomatoes for the best flavor. I use our homegrown tomatoes, and they always taste great!
- Wash your hands after slicing the jalapeño pepper. Have you ever forgotten and then touched your eye by accident? Don't do that, trust me 😉
- Serve with a slotted spoon to prevent transferring any liquid from the bottom of the bowl. Tomatoes hold a lot of water.
Serving Suggestions
Make a batch of pico de gallo to:
- Serve it as a dip for tortilla chips
- Spoon it on tacos, quesadillas, and burritos.
- Serve it on eggs, Oven-Baked Omelet Casserole, or Spinach and Mushroom Omelet.
- Use it as a topping for Smoked Baked Potatoes or Instant Pot White Rice.
- Serve it on Traeger Grilled Steak, Chili Lime Smoked Chicken, or Pellet Smoked Salmon.
- My favorite is fish tacos with homemade 3 Ingredient Flatbread and Tilapia in Air Fryer.
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Printable Recipe
Keto Pico de Gallo
Ingredients
- 2 cups fresh tomatoes, finely chopped about 1 pound, or 4-5 medium tomatoes
- 1 cup red onion, finely chopped about ½ a medium onion
- 1 jalapeño, finely chopped medium-large sized
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoon lime juice all the juice from 1 lime
- ½ teaspoon sea salt
Instructions
- Add diced tomatoes, red onion, jalapeno pepper, lime juice, and sea salt in a medium-sized bowl.
- Chop cilantro very finely and add to the bowl.
- Stir gently to combine everything. Serve immediately and enjoy!
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Notes
- Use very ripe tomatoes for the best flavor.
- Wash your hands after slicing the jalapeño pepper.
- If you want it spicy, add some of the jalapeno pepper seeds.
- Serve with a slotted spoon so as not to transfer any liquid from the bottom of the bowl. Tomatoes hold a lot of water.
- Store in an airtight container in the refrigerator for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Chef Dennis says
This is really satisfying!
Jeri says
I agree, it's delicious!
Agnieszka says
This is an excellent pico de gallo recipe.
Jeri says
Thank you, Agnieszka! 🙂
Michelle | Taste As You Go says
This is the perfect recipe for those garden-ripe tomatoes that are available right now. So much better when it's fresh!
Jeri says
It is perfect, and so quick to make!
Audrey says
One of my favorites!