Recipe originally published on KetovangelistKitchen.com on 7/12/19. It has been heavily edited for re-publication.
Pico de Gallo might be one of my most favorite things in all the world, and it's super simple to make. Essentially, it's a type of fresh, chunky salsa- usually consisting of tomato, onion, cilantro, and lime juice- and it makes a fabulous condiment for pretty much anything. From fajita or taco salad mix-ins to homemade guacamole to omelets, I will seriously eat this stuff at (or in) every meal if given the chance. I happen to like a little extra flavor kick in mine, so I also add jalapeño, but some versions of pico call for other Mexican staples like tomatillo or green chilies.
Notes: Those who have been paying attention will probably have noticed by now that I tend to measure most dry ingredients- especially the carbier ones and sweeteners- above about a teaspoon or tablespoon by weight. That's because, as I've pointed out before, it's simply more accurate for both the science part of cooking and the carb tracking part. This recipe, however, really works best when all the ingredients are in a certain volume ratio to one another. That means this is one of the semi-rare times I've listed all of the ingredients out in volume, and you can gleefully whip out your dry measuring cups.
It it also means that the macros estimate I've listed is a little heavy on the estimate part. I also want to note that I've listed this recipe as making five servings, and if you're just eating pico with cheese whisps or pork rinds, that's probably about right. But if you're like me and just throw a spoonful in your meals here and there, it could easily stretch way beyond five servings (which means your carb count might actually be lower if you use it more like I do).