📝 About This Recipe
Known as 'Salsa Bandera' for its vibrant colors that mirror the Mexican flag, this authentic Pico de Gallo is the ultimate celebration of fresh, raw ingredients. Unlike blended salsas, this chunky relish offers a crisp texture and a bright, citrusy punch that cuts through rich dishes perfectly. It is a dairy-free masterpiece that relies on the harmony of vine-ripened tomatoes, sharp white onion, and the slow-burning heat of fresh serrano peppers.
🥗 Ingredients
The Produce Base
- 1.5 lbs Roma (Plum) Tomatoes (firm but ripe, seeded and finely diced)
- 1 medium White Onion (finely diced for a crisp bite)
- 2-3 pieces Serrano Peppers (seeded for less heat, finely minced)
- 1 large bunch Fresh Cilantro (leaves and tender stems, finely chopped)
- 1 clove Garlic (grated into a paste or very finely minced)
The Brightening Elements
- 2-3 pieces Key Limes (or standard Limes) (freshly squeezed to yield about 3 tablespoons)
- 1 tablespoon Extra Virgin Olive Oil (optional, for a silky mouthfeel)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/4 teaspoon Freshly Cracked Black Pepper
👨🍳 Instructions
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1
Start by selecting the best produce; ensure your tomatoes are firm to the touch so they don't turn into mush when diced.
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2
Slice the Roma tomatoes in half lengthwise and use a small spoon to scrape out the watery seeds and pulp. This prevents the salsa from becoming too soggy.
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3
Dice the tomato flesh into uniform 1/4-inch pieces and place them into a large non-reactive glass or ceramic mixing bowl.
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4
Dice your white onion to match the size of the tomatoes. If the onion is particularly pungent, rinse the diced bits under cold water and pat dry to mellow the flavor.
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5
Carefully mince the serrano peppers. For a milder salsa, remove the white ribs and seeds; for authentic heat, leave them in.
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6
Wash and thoroughly dry the cilantro. Bunched tightly, chop through the leaves and the upper, tender stems which carry immense flavor.
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7
Add the onions, peppers, cilantro, and minced garlic to the bowl with the tomatoes.
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8
Sprinkle the sea salt, black pepper, and the crushed Mexican oregano over the vegetable mixture.
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9
Drizzle the fresh lime juice over the ingredients. The acid will begin to 'cook' the onion and marry the flavors together.
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10
If using, add the tablespoon of olive oil. This is a chef's secret to help the lime juice cling to the vegetables.
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11
Using a large spoon or rubber spatula, gently fold the ingredients together. Avoid over-mixing to maintain the structural integrity of the tomatoes.
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12
Taste a spoonful. Adjust with more salt for depth or more lime juice for brightness if necessary.
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13
Cover the bowl and let the Pico de Gallo rest at room temperature for at least 20-30 minutes before serving.
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14
Give it one final gentle stir to redistribute the juices that have settled at the bottom of the bowl.
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15
Transfer to a vibrant serving dish and enjoy immediately for the freshest texture.
💡 Chef's Tips
Always use white onion rather than red or yellow for the most authentic, sharp Mexican flavor profile. Seeding the tomatoes is the most important step to avoid a 'soupy' salsa that makes chips soggy. If you can't find serrano peppers, jalapeños are a fine substitute, though they are slightly less spicy and more 'grassy'. Never use a food processor; the beauty of Pico de Gallo lies in the hand-cut, distinct cubes of vegetables. If making ahead, wait to add the salt until 15 minutes before serving to prevent the vegetables from releasing too much water.
🍽️ Serving Suggestions
Serve as a classic appetizer alongside warm, thick-cut corn tortilla chips. Spoon generously over Baja-style grilled fish tacos or shrimp ceviche. Use as a fresh topping for dairy-free 'loaded' nachos with cashew cheese and black beans. Pair with a chilled Hibiscus (Jamaica) iced tea or a classic lime Margarita. Mix into a bowl of freshly mashed avocados for a chunky, 'deconstructed' guacamole.