Get out your favorite Mexican dishes, because you will want to put this traditional Pico de Gallo on everything. It’s an easy and clean way to add flavor to all of your go-to recipes.
For those of you who have cut back on their Mexican food intake since going keto, there’s another way. You can still enjoy a delicious Mexican-inspired meal that’s both low in carbs and high in protein, and this traditional Pico de Gallo will dress your dishes beautifully. By skipping the ever-present tortillas and opting for carne asada, shredded chicken, a taco bowl, or my low-carb Mexican lasagna, you can still stick to your diet while enjoying the herbaceous, zesty flavors from across the border.
This Pico de Gallo recipe is something you will want to put on everything, and that’s no exaggeration. The fresh tomatoes and onions mixed with fragrant cilantro and jalapeño that brings a little heat is one of my favorite flavor combinations.
Why You Should Make This Recipe
- This topping or dip is incredibly flavorful and fresh, making it a perfect addition to any Mexican-inspired meal.
- It also goes great with curries as a sambal, or as a healthy snack option.
- Only uses a few simple ingredients and can be prepared in just a few minutes.
- Low in calories but high in flavor.
Is Pico de Gallo Keto?
This recipe is keto friendly, as it is low in carbohydrates and sugar. There are some naturally occurring sugars so you will want to monitor how much you devour, but unless you’re eating the entire bowl in one sitting, you should be fine. All of the ingredients are low in carbs and high in fiber and nutrients. Once you learn how to make Pico de Gallo, you can amend any ingredients to suit your dietary preferences as well.
What is Pico de Gallo?
This traditional Pico de Gallo is a Mexican salsa made from fresh and raw ingredients. Tomato, onion, cilantro, jalapeños, and lime juice come together in one bowl for the ultimate dip or topping. It is also known as salsa bandera, which translates to flag salsa. This is because the red, white, and green colors resemble the Mexican flag.
What Else Can I Add to this Pico de Gallo?
- Add chopped avocado for some healthy fat and creaminess.
- Incorporate mango or pineapple for a fruity sweetness.
- You can use a different kind of chili if you desire, like habanero or serrano. Or, feel free to omit the spice altogether.
- Substitute lime juice with lemon juice or vinegar for a tangier taste.
Ingredients
I told you the ingredients for this recipe were simple! It’s just a bunch of yummy freshness in a bowl.
- 3 cups tomatoes, diced
- 1 cups onion, diced
- 1 jalapeño, diced
- ½ cup fresh cilantro, chopped
- ½ lime, juiced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place the diced tomato, onion, jalapeño, and cilantro into a medium bowl.
- Mix in the lime juice, salt, and black pepper. Taste to make sure the salt and lime are to your liking and serve, or refrigerate overnight.
Tips and Tricks
- Refrigerating this pico de gallo overnight will yield stronger flavors, as the ingredients have had a chance to marry a little longer in the bowl.
- Always use the freshest ingredients you can find. I don’t recommend using anything frozen, canned, or jarred in this dish, as it can really impact the flavor.
- Give everything a light mash for more of a salsa consistency, or chop your ingredients roughly for bigger chunks of tomato and onion.
FAQs
Yes, you can make this recipe a day or two before you want to use it. Usually, I hate chopped tomatoes that have been kept in the fridge, but for this recipe, it works.
It may be because you didn’t add enough salt or lime juice. Remember to taste it before you serve it and adjust it to your taste. It’s also a good idea to taste it with whatever you are going to serve it with to make sure the flavor holds up.
Yes, of course. If you are not a fan of cilantro, you can leave it out or substitute it with parsley or oregano.
How to Store Traditional Pico de Gallo
If you are storing leftovers, or leaving your Pico de Gallo in the refrigerator before serving the next day, keep it in an airtight container. It will hold up in the fridge for up to 3 days, and the flavors will become even bolder as time goes on. Definitely do not freeze this dish, as the flavors and texture will be compromised.
The Best Pico de Gallo Recipe
Ingredients
- 3 cups tomatoes diced
- 1 cups onion diced
- 1 jalapeño diced
- ½ cup fresh cilantro chopped
- ½ lime juiced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place the diced tomato, onion, jalapeño, and cilantro into a medium bowl.
- Mix in the lime juice, salt, and black pepper. Taste to make sure the salt and lime are right to your liking and serve, or refrigerate overnight.
Notes
- Make this dish the day before to allow the flavors to marry in the bowl and become stronger.
- Do not freeze pico de gallo, as the flavors and texture will be compromised.
Nutrition
