Keto Pico de Gallo

Keto Pico de Gallo is best described as a “fresh tomato salsa.” In fact, in Mexico, it is called “Salsa Fresca.” Fresh is the key word here. Joanie only uses fresh tomatoes, white onion, cilantro, jalapeño, and lime juice when making her Pico de Gallo. No canned or bottled items. As a reward for that required trip to the grocery on the day she makes her “Pico de Gallo,” the preparation is simply chopping and combining – no cooking!

The uses for Keto Pico de Gallo are virtually endless. Joanie uses it as a topping for her “Huevos Rancheros” at breakfast, in her “Tacos” for lunch, as a fresh topping for a “Grilled Chicken” dinner, and as a dip with her homemade low-carb “Tortilla Chips.” It will keep for a couple days in the refrigerator. It is an esthetically pleasing recipe and simply tastes great! Try enjoying this quick and easy “Pico de Gallo” with homemade low-carb “Mission Tortilla” chips, and your choice of our delicious Keto Mezcal Orange Margarita or our Keto Tequila Sunrise Cocktail.

  • Keto Mezcal Orange Margarita

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    Low Carb Mezcal Orange Margarita offers a smoky take on a classic margarita. Trop 50 keeps the carbs down, and the taste is delicious! Try it with Mezcal or just Tequila Blanco – a Southwestern classic!

  • Keto Tequila Sunrise Cocktail

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    Not just ” . . . another Tequila Sunrise.” Our low-carb Tequila Sunrise Cocktail takes this classic drink to another level! Only 4.7g of carbs and so delicious. Try this easy recipe, tonight!


Unlike a traditional salsa, there is no stove top cooking and no no puréed consistency. Anyone can make the recipe. The ingredients are more important than technique. If you can choose fresh ingredients and can chop, you can make delicious Keto Pico de Gallo. Tomatoes, white onion, cilantro, fresh lime juice, fresh cilantro, one jalapeño, and sea salt are the only ingredients.

Joanie uses ripe Roma tomatoes without the seeds and juices. They are less watery and have a firm flesh. Nice red Roma tomatoes (no pink ones) that can chopped or diced, are the key ingredient. Some folks use red onions, but we prefer a white onion. It is less over-powering. Don’t substitute for cilantro; parsley just won’t cut it for Pico de Gallo. No bottled lime juice substitutes. Stick with fresh lime juice. Salt is essential. It helps the flavors meld. Finally, adjust your heat with the amount of jalapeño (you can use a Serrano pepper for more heat).

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Preparation Tips

The first tip Joanie offers is to allow your Keto Pico de Gallo to sit for 2-4 hours in the refrigerator, before serving. Overnight would even be better. This will allow the flavors to meld and let the salt enhance the flavor. It will still be fresh and tasty. Since the salt will cause the tomatoes to release moisture, use a slotted spoon to serve, or drain the juices from the bottom of the bowl.

Your diced onion and tomato should be similar in size. However, you can chop your jalapeño even finer. That way the heat will dissipate more throughout the salsa and be more tolerable. You can also substitute a little finely chopped green bell pepper in place of the jalapeño to reduce the heat level. You will still retain the crunch. Some chopped strawberry or mango can be added to create a unique Pico de Gallo. Joanie will also crumble a little Cotija cheese on top for a different salsa, or add chopped avocado.

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Low Carb Pico de Gallo – Fresh is the Word – Ready in 10 Minutes and Only 1.5g of Carbs!

Keto Pico de Gallo is a delicious low-carb salsa topping for your quesadillas, burritos, and tostados. Perfect with fish tacos and even adds a citrus-fresh taste when used as a topping for grilled chicken, or shrimp. Ready in 10 minutes and all with only 1.5g of carbs! Definitely a go-to salsa – make some tonight!

Keto Pico de Gallo

Recipe by Joanie and Chris
5.0 from 9 votes
Course: Sauces and DipsCuisine: MexicanDifficulty: Easy


Prep time






Net Carbs


Total time



Keto Pico de Gallo is a low-carb salsa topping for your quesadillas, burritos, tostados, and tacos. It adds a citrus-fresh taste that is perfect for fish tacos! A perfect dip with Low-Carb Tortilla Chips!

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  • 4 4 Roma tomatoes (diced)

  • 1/2 1/2 White onion (diced)

  • 1/3 cup 43 g Cilantro (chopped)

  • 2 tbsp 30 ml Lime juice

  • 2 tsp 2 tsp Sea salt

  • 1 small 1 small Jalapeño (seeded and finely diced)


  • Dice the tomatoes and white onion. Chop the cilantro, and de-seed, and dice the jalapeño.
  • Add all of the ingredients to a small mixing bowl, stir and taste. Add sea salt to your taste.
  • Cover and refrigerate (2-4 hours) for flavors to meld until ready to use.


Chef’s Notes

  • You can adjust the heat level by adjusting the amount of chopped Jalapeño. A Serrano pepper would also increase the heat factor. Refrigerate for 2-4 hours for flavors to meld.

Nutrition Facts

  • Calories: 19.0kcal
  • Carbohydrates: 2.0g
  • Protein: 0.4g
  • Fat: 0.1g
  • Saturated Fat: 0.0g
  • Cholesterol: 0.0mg
  • Sodium: 3.5mg
  • Potassium: 62.5mg
  • Fiber: 0.5g
  • Sugar: 1.2g
  • Calcium: 5.0mg

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