Keto Pico de Gallo (Salsa Fresca)

A crisp white bowl filled with homemade keto pico de gallo, nested perfectly in the center of a large yellow bowl overflowing with crunchy tortilla chips.

5 from 36 votes

Keto Pico de Gallo (Salsa Fresca)

This fresh Keto Pico de Gallo recipe combines crisp tomatoes, sharp red onion, spicy jalapeño, fresh lime juice, and cilantro. It is the ultimate low-carb, sugar-free condiment perfect for tacos, eggs, grilled meats, or low-carb bowls.

Prep Time15

Total Time15

Course: condiment

Cuisine: Mexican

Servings: servings

Calories: 12kcal

Author: Jeri Walker

Ingredients

2 cups Roma tomatoes, cored, seeded, and finely chopped (about 1 pound, or 4-5 medium tomatoes)
1 cup red onion, finely chopped (about ½ a medium onion)
1 jalapeño pepper, seeded, membrane removed, and finely chopped
¼ cup fresh cilantro, finely chopped
2 tablespoons lime juice (freshly squeezed from 1 large lime)
½ teaspoon sea salt

Instructions

Prep the Tomatoes: Slice the Roma tomatoes in half and scoop out the wet inner pulp and seeds. Discard the pulp, then finely dice the firm outer flesh. Place into a medium-sized mixing bowl.
Add Aromatics: Finely chop the red onion and jalapeño pepper to a uniform size. Add them to the bowl with the tomatoes.
Dress and Season: Pour the freshly squeezed lime juice over the ingredients, then add the finely chopped cilantro and sea salt.
Toss and Marinate: Stir gently to thoroughly combine everything. Let the pico de gallo rest at room temperature for 15 minutes before serving. This allows the salt and lime to draw out the natural flavors and create a beautiful light dressing.

Notes

Tomato Selection: Roma (plum) tomatoes are highly recommended for this recipe because they are meatier and hold less water than standard slicing tomatoes.
Kitchen Safety: Wash your hands thoroughly with soap and water after slicing the jalapeño pepper, or wear gloves while prepping. Avoid touching your eyes!
Adjusting the Heat: For a spicy kick, leave a few of the jalapeño seeds or the white inner membrane in the mix, or swap it for a serrano pepper.
Serving Tip: Always serve with a slotted spoon to leave any pooled vegetable juices at the bottom of the bowl and prevent your food from getting soggy.
Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended as it ruins the crisp texture of the fresh vegetables.

Nutrition