Keto Pico de Gallo

Making this keto Pico de Gallo recipe at home is much easier than you might think. It’s the chunkier cousin of a fire-roasted salsa. Add it to fajitas or enchiladas.

Easy Pico de Gallo Recipe
Make easy keto Pico de Gallo at home.

This recipe is only 6 simple ingredients that you can find at any grocery store if you don’t already have these ingredients at home.

One of the best parts of this easy pico de gallo recipe is that it is a low-carb, also known as Keto, low-calorie topping and side that doesn’t lack in flavor. You can add it to eggs, and tacos, or even eat it plain as a snack.

The secret to a good keto pico de gallo is chopping up the ingredients finer than you would think. The main ingredients are just tomatoes and diced onions. Really any onion or tomato will work for this recipe, but I used heirloom tomatoes and jumbo sweet yellow onions. You can use any tomatoes you have on hand that you’d like to use and any kind of onion. I’ve made this recipe with red onions before as well as yellow, as suggested in this recipe.

Make your Pico ahead of Time

You can absolutely make this dish ahead of time. In fact, I actually encourage it. After the salsa sits in the fridge overnight or even for a day or two, it will become more “sauce-y” and definitely is better the next day.

The lime juice really melds nicely with the other acids in the dish. It seems to marinate and marinate the onions, tomato and pepper together, which makes it even better the next day.

Make sure to add enough lime juice to your dish before covering it. This will keep it fresh.

Ingredients for Easy Keto Pico de Gallo

This recipe has very similar ingredients to guacamole, just subtract the avocado! You can think of Pico de Gallo as a low-carb, low-fat guacamole.

It’s easy to eyeball how much to add to this dish, so if you prefer more or less onion or tomato (or none of one particular ingredient) feel free to add or omit an ingredient altogether.

  • Onion: Any type of onion will work. Yellow sweet onion had a milder, sweeter flavor that is great for eating raw. Red onion also works well but has a sharper, zestier flavor. White onion will work in a pinch, but I would leave it as a third option since white onion has such a strong overpowering flavor.
  • Tomato: Almost any kind of tomato will work. The best type of tomato to use is an Heirloom Tomato because of it’s thick flesh and low seed count. If you prefer a low-moisture salsa, use a Roma tomato. Avoid the grape and cherry tomato varieties since they are almost 50 percent seed and water.
  • Cilantro: Use a much or as little as you like, or omit completely. Finely chop (finer than you think). This herb will infuse the entire salsa. Cilantro gives a citrusty and herbaceous flavor to your pico.
  • Spice: Looking to make give your pico a bit of a kick? Add in a bit (or a lot) of jalapeño.
  • Lime juice: This pulls the entire dish together.
  • Garlic salt: This is my secret ingredient. Instead of adding raw garlic I use garlic salt. Eating raw garlic is not pleasant, but garlic salt is something you have to try.

How to Make Pico de Gallo

Making this recipe couldn’t be easier. Just dice the onion, tomato and chop the cilantro. Throw it all into a bowl and add in the jalapeno, salt and lime to taste. You can also make this easy Pico de Gallo recipe without jalapenos by simply not adding them into the mix!

If you want to add some more heat to this recipe, feel free to experiment with your favorite hot pepper. I suggest adding in a pepper from Latin America to keep with the Latin theme of this dish, but any of your favorite spicy peppers will work if you want to find a way to amp up the heat.

Now, you’re ready to serve!

Pico de Gallo without Cilanto

Are you part of 10% of the population that can’t tolerate cilantro? Do you think it tastes like soap? If you want to make your pico without cilantro you can simply omit the herb completely.

Generally, if I am making pico de gallo for a group or a party, I will leave the cilantro on the side, or make a small bowl of pico without cilantro for folks that prefer their food without it.

Pico de Gallo vs Salsa

Oftentimes, you’ll hear these two terms used interchangeably. The difference in the two is found mostly in texture.

Pico de Gallo is roughly chopped ingredients that are usually fresh, but you can use canned ingredients in a pinch.

Salsa is a much smoother texture that is runny and liquid.

What to pair pico with?

Pico de Gallo goes well on many other dishes. Try it with the other recipes below:

Did you make this easy pico de Gallo recipe? How did it turn out? Let me know below in the comments.

Keto Pico de Gallo

5 from 1 vote
Recipe by Sarah Course: Easy Recipes, Quick u0026amp; Easy, Side DishesCuisine: Mexican, AmericanDifficulty: Easy


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Have you ever made salsa at home? If you haven’t, but have always wanted to, you should try this easy Pico de Gallo recipe.



  • Prep your ingredients. Finely chop your pepper, tomatoes, onion, cilantro and cut your lime in half.
  • Add your onion and tomato. Add main ingredients to a large Tupperware.
  • Add in your other ingredients. Add your chopped cilantro, juice of one lime and chopped jalapeno and garlic salt.
  • Mix. Mix your salsa together. There will be some liquid from the tomato that will fall to the bottom of the bowl. This is okay and will just add to the salsa.


  • Roma tomatoes will give you less “juice” in the salsa because they are they least watery tomato.


  1. Yum! Can’t wait to try making this!

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