When you go on a Low Carb or Keto diet, you must have certain staples in your kitchen that you can always use. One of these great Mexican staples is Pico de Gallo Salsa.
Pico de Gallo Salsa is a low-carb or keto staple that uses many fresh ingredients. It is an easy salsa to make, but more than that, it is also very healthy. We like to use it with Mexican dishes, an omelet, or scrambled eggs.
Why Is Pico De Gallo Salsa A Keto Staple?
When you make Pico de Gallo Salsa, it is one of those Keto staples that you can use in many different dishes. We consider it a Keto staple because it is easy to make and can be used in various dishes and ways.
It is also a dish made from all keto-friendly vegetables, tomatoes, fresh garlic, red onions, cilantro, and lime, and we like to add a mix of yellow, red, and green peppers. This mix of vegetables makes it a perfect keto or low-carb-friendly dish.
Making Pico De Gallo Salsa
No need to make the store-bought version of Pico De Gallo as this Mexican Pico de Gallo is easy and quick to make at home. The main work for making the dish is chopping up the vegetables.
Here is what we recommend:
- Your Homemade Version – Making your homemade version of Pico de Gallo salsa will taste fresher than the bought version; you can be 100% sure of what is in the recipe.
- Cut The Vegetables Ahead Of Time – Fresh Pico de gallo will stay fresh in the fridge for a few days, but you can also cut up the vegetable ahead of time.
- Try To Use Fresh Lime – Fresh lime tastes better than lemon for the recipe, but some of the lime I have seen in the places like the United States has hardly any juice. If that is the case, you can use lemon.
- Let It Sit A Few Hours Before Serving – Pico de Gallo is like many other kinds of food; it will taste best if it can sit for a few hours before serving. The setting will allow the flavors to intensify, and it will just taste better.
- Don’t Be Afraid To Adjust Recipe To Your Tastes – I like food with many flavors, so I will always add extra salt, lime, and even cumin into the recipe. Do not be afraid to adjust the recipe for your specific tastes, likes, or dislikes.
- Roma Tomatoes Are Great – Roma tomatoes do well in Pico de Gallo Salsa, but we use any fresh tomatoes.
- Use Fresh Vegetables – Our one hard fast rule with any of our dishes, including Pico De Salsa, is to use fresh vegetables. If you have a garden, you can pick fresh from your garden. If not, try a farmer’s market or go to a grocery store that you know sells fresh vegetables. It just helps the dish last longer in the fridge, and it will taste better.
- Use Jalapenos Or Red Chillis – Add Jalapenos or Red Chillis if you want the salsa to be hot. If you want it to be scorching, add a lot of Jalapenos and red chilies to make the salsa as hot as you want.
As I have said, cooking is more like art – nothing is set, and everything is up for interpretation. Feel free to adjust, change or omit according to your tastes, likes, or dislikes.
Alternatively, you can take all the ingredients for the salsa and blend them up in the blender.
Other Ways To Use Pico de Gallo
Pico de Gallo is a dish that should be in the low-carb kitchen. All the ingredients in the Pico de Gallo are good for you.
There are many ways that you can use Pico de Gallo; here are some of our favorite ways:
- Mexican Food – Pico de Gallo is a staple dish for all kinds of Mexican food. We like to use it with our Mexican Lime Chicken, Cauliflower Cilantro Rice, and freshly made Guacamole. You can find all our recipes for this here:
- Eggs – Pico de Gallo is a great dish to use with eggs. We love to use them with scrambled eggs or an omelet.
- Mexican Salad – You can use Pico de Gallo on top of a salad, especially a Mexican salad. We love to serve it with our Mexican Lime Chicken on top of a salad.
Pico de Gallo Salsa Recipe
Ingredients
- 1 1/2 Cups Fresh Tomatoes or 1 pound finely chopped.
- 1 cup chopped red onions or about 1/2 onion
- 1 cup peppers (we like to mix yellow, green, and red peppers)
- 2 tablespoons fresh garlic or about 2 to 3 cloves
- 1/2 cup fresh cilantro finely chopped
- 4 tablespoons salt or to taste
- 1 tablespoon Jalapeno peppers or red chili peppers (optional and to taste)
- 6 tablespoons of lime
- Pinch of cumin
Directions
- Cut up all vegetables into small pieces
- Mix all the vegetables in a bowl (including peppers and cilantro)
- Add lime juice
- Add salt to taste
- Add a pinch of cumin
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