Make some fabulous Salsa, also know as PICO de Gallo! This is an easy recipe to make the perfect, delicious tasting salsa!
It doesn’t get an easy then this to make fresh garden salad at home! I love the taste of fresh veggies straight out of the garden! This is great for baked chicken, scrambled eggs, making bell pepper nachos and for dipping veggies.
Makes 2 1/2 cups salsa and keeps in the fridge for about a week.
10 servings of 1/4 cup salsa
Calories 10, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 0 g, Sodium 120 mg, Fiber 1 g
More Keto approved – RECIPES
Keto Approved Fresh Garden Salsa: PICO de Gallo
Ingredients
- 1 small onion chopped fine
- 1 medium jalapeño pepper stemmed, chopped fine
- 1/2 cup loosely packed fresh cilantro chopped fine
- 2 tbsp fresh lemon juice
- 2 medium garlic cloves peeled, chopped fine or minced
- 1/2 tsp salt
- 2 cups tomatoes chopped fine, we used red and yellow heirloom
Instructions
- ombine all ingredients and place in a mason jar. Good for about a week!
Tried this recipe?Let us know how it was!
This is really good using green onions…..it looks pretty also.
What extra steps would you need to take to make this a shelf stable item?
If you find out let me know please .
I would imagine canning it in a pressure canner. That’s what I do anyways.
How shelf stable are you talking? If you’re talking long term, canning it is the way to go. But with canning, you’re going to sacrifice a bit of the fresh taste factor. If you’re talking a much shorter time, more citric acid is going to help stabilize it and lower the PH so that it’s more resistant to spoilage. Basically adding more lime juice will get you what you’re looking for. I’ve always felt fresher is better with any salsa though. So making a batch to last a week is your best bet.
I also add dried oregano, crushed red pepper flakes, dried cumin, dash of paprika, garlic salt instead of the cloves and green onions rather then regular onions. This is a delicious fresh salsa.