You know, I have made pico de gallo for many years and of course it is low carb all by itself. Didn’t occur to me to make a post about it…until now. You can’t just pig out on it (it’s so easy) but as a ¼ C garnish-condiment with just about anything, it is terrific. Pico de gallo can be a somewhat subjective taste so if you want to adjust to your tastes be my guest. The flavors I use are the way I happen to like it balanced. Very good served as a side with Chicken Enchiladas and Spanish Rice for an authentic Mexican dinner.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Lb Roma Tomatoes
- ½ C Minced Red Onion
- ½ C Chopped Cilantro
- 1 Lime Juiced
- 1-2 Jalapeno Peppers (To Taste)
- 1 t Crushed Garlic
- ½ t Salt
- Finely chop tomatoes, red onion, and jalapeno peppers and put into a bowl.
- Squeeze in lime juice, add garlic, sprinkle in salt add chopped cilantro, mix thoroughly, and refrigerate for at least an hour, allowing flavors to mix.
- 8 Servings
- 27 Calories, .6g Fat, .7g Protein, 5.2g Carbs, .8g Fiber, 4.4g Net Carbs