The classic tomato dip, Pico De Gallo can be used in so many dishes to bring a bright and refreshing element.
I can’t beleive it’s almost May. I feel like April just flew by and with my 15 m.o daughter recently being diagnosed with Kawasaki disease, April has been rough.
I’m not going to get into the details of her diagnosis in this post, I’ll cover it in the Nutella Stuffed Skillet Cookie when I finally get to writing that recipe because I have so many cute pictures of her trying to grab the cookies, however I will say, she is doing much better.
With that being said, last night was rough. She couldn’t fall asleep so we brought her into our bed. At 4 am she woke up so we gave her a bottle of milk and within 10 minutes she projectile vomited it out all over the bed.
What a wake-up call, huh? My husband and I are trying to figure out what is making her vomit so much. She has vomited quite frequently over the last couple of weeks.
I’m not going to lie, this year has been really rough for me, mentally and emotionally. I know everyone says, it will get better, it’s just a season, they will grow up; but I feel like it’s taking forever.
On the other hand, time is flying by and I never have enough time to work on this blog and everything that goes with it. How can time move so quickly but yet so slowly?
I don’t know. It does feel good to write it out though. I used to keep a dairy, but again, just like everything else, “I don’t have time anymore”. So, this blog has slowly become my online diary.
For those of you who don’t care about the personal side of my life, you can just jump to the recipe and I won’t be offended. I get it. However, for those of you who do care and who can relate, thank you for reading and for your thoughtful e-mails and comments.
Well, that is enough rambling for one post, let’s talk about this Pico De Gallo. Since Cinco De Mayo is next week, I had to post this recipe because Pico De Gallo is the perfect side dish, app, dip, salad, whatever you want to call it for everything Mexican.
What is the difference between Pico De Gallo and Salsa?
Although the ingredients are similar, Pico De Gallo is fresh and not blended like salsa is. It’s thicker, while Salsa is thin and liquid- like. Think of it as chunky salsa.
With only 4 NET carbs per serving, here are some ways you can use Pico De Gallo:
What can you use Pico De Gallo for?
- A dip for chips or pork rinds
- To top tacos
- On top of my Keto Enchiladas
- In a Taco Salad
- Part of a queso dip
- A layer in Mexican dip
- For grill recipes
- On top of scrambled eggs
…The possibilities are endless
You really can’t go wrong with what you use Pico De Gallo for. It’s super simple to make too. All you do is chop up the ingredients, add in some lime juice and season it with salt and pepper.
Each serving is about 4g of NET carbs. Try it and comment below what you like to pair Pico De Gallo with!Print
- 3 large tomatoes
- ¼ chopped onion
- 2 jalapeños, chopped
- 1 garlic clove, finely grated
- 1/2 cup cilantro finely chopped
- 2 tablespoons fresh lime juice
- Salt and Pepper
- Toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt.
- Let sit in the fridge for 30 minutes before serving.
- Serving Size: 1
- Calories: 25
- Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
Keywords: Pico De Gallo
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