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Check out this low carb/keto flavour explosion! This recipe is fresh, delicious and super easy to make.  All it takes is 5 ingredients and a few minutes to make this classic Mexican dip. 

I had to throw this recipe up on the blog because it really has become a  “tried,tested and true” meal add-on. Pico de gallo is a great addition to almost any meal and it adds a necessary pop of flavour to any pairing. Pico hits so many notes: sweet, salty, spicy and sour.  I love the acidity and a bit of heat that this just brings to anything it’s paired with. 

This recipe is also very versatile. On one hand you can eat it like a salsa, so essentially a great condiment. Or, put  a few nice heaping scoops next to your meal and it’s a great salad.

No need to choose, do both!

What is pico de gallo you ask?

Pico de gallo is a type of Mexican salsa. This recipe is basic and essentially my take on this mexican classic. I encourage anybody reading this recipe to think outside the box and see different ways that you can either make this recipe on a basic level or jazz it up with your own personal preferences.

Pico de gallo is packed with fresh ingredients that taste great and are good for you!

This whole dish is made of star ingredients!

Here are some of their highlights.

White onion – Mild and sweet flavour, vitamin C + antioxidants

Jalapenos – Flavour (heat if you like it / I’ll show you how to make it milder) + vitamin A  & C

Tomatoes – Antioxidant lycopene + vitamin C

Limes – Antioxidant + vitamin C

Cilantro – Anti-inflammatory and may lower blood sugar! 


1 ½ lbs ripe tomatoes (approx – I grab a bunch of tomatoes/whatever I have on hand. Usually a mix of vine and cherry)

1 cup small diced white onion

1-2 medium jalapeño or serrano pepper , ribs and seeds removed, finely chopped ( I use 2 peppers for my recipe and I include the ribs and seeds of one pepper for spice )

¼ cup lime juice (squeeze a little extra at the end if it needs)

¼ (approx) finely chopped cilantro 

1 tsp salt ( + more to taste if required)


  1. In a medium bowl combine the chopped jalapeño, lime juice and salt. Set aside and let it sit while you prepare the tomatoes and cilantro.
  2. Chop cilantro and tomatoes, add to bowl and stir to combine. Taste and add salt if needed (the flavours should really pop at this point, if they don’t – add salt!)

For best results…

Let pico de gallo sit for at least 15 mins before serving to allow the flavours to mix.  I recommend making this well in advance and leaving it in the fridge for a few hours.

You can serve this as a dip or as a salad (serve with a slotted spoon to avoid transferring too much liquid from the tomatoes)

Not a tomato fan? Substitute red peppers for tomatoes.

Not a cilantro fan? You can get away with reducing some of the cilantro if you like.  If you absolutely hate it, leave it out.  However the cilantro really adds something to the complexity of flavour from this dish.

I hope you enjoy this recipe! I love to read the comments, so let me know if you made this colourful, flavour packed dish!