Keto Jicama Pico de Gallo

yield: 16 SERVINGS

prep time: 25 MINUTES

total time: 25 MINUTES

Top your favorite Mexican dishes with this bright & flavorful salsa fresca! This recipe is designed for a crowd but can be easily halved if desired.

Ingredients

  • 6 medium Roma tomatoes, seeded and finely diced (about 3 cups)
  • 1 large jicama, peeled and finely diced (about 3 cups)
  • 1 1/2 cups orange bell pepper, finely diced
  • 1 1/2 cups red onion, finely diced
  • 3 cloves garlic, finely minced
  • 1-3 jalapeno peppers, seeded and finely minced (adjust according to your heat preference)
  • 1/4 cup fresh cilantro, finely chopped
  • 2 limes, juiced
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons erythritol or your preferred keto sweetener
  • 1-3 teaspoons salt

Directions

1

Add prepared veggies to a large mixing bowl along with garlic, jalapeno, and cilantro. Add lime juice, vinegar, sweetener, and 1 tsp salt. Mix until fully combined. Once mixed, adjust salt to taste. Allow flavors to sit and mingle for at least 1/2 hour before serving.

2

Store in a sealed container in the refrigerator. Leftovers are good for one to two weeks.

Nutrition Information

Yield: 16 servings, Serving Size: approx. 1/2 cup
Amount Per Serving: 31 Calories | 0g Fat | 8g Total Carbs | 3g Fiber | .5g Sugar Alcohol | 1g Protein | 4.5g Net Carbs

Brought to you by Hip2Keto.
https://hip2keto.com/recipes/keto-jicama-pico-de-gallo-recipe/