📝 About This Recipe
Known in Mexico as 'Salsa Bandera' for its vibrant colors that mirror the national flag, this Pico de Gallo is the ultimate expression of freshness. This recipe balances the crunch of white onion with the juicy sweetness of vine-ripened Roma tomatoes and the bright, citrusy punch of fresh lime. It’s a versatile masterpiece that transforms any meal into a celebration of clean, bold, and zesty flavors.
🥗 Ingredients
The Fresh Base
- 6 medium Roma Tomatoes (firm and ripe, seeded and finely diced)
- 1 medium White Onion (finely diced for a sharp, clean crunch)
- 2 pieces Jalapeño Peppers (seeded and minced (keep seeds for extra heat))
- 1 piece Serrano Pepper (minced, for a more authentic heat profile)
The Aromatics and Brighteners
- 1 bunch Fresh Cilantro (leaves and tender stems, finely chopped)
- 1 clove Garlic (grated into a paste or very finely minced)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
The Seasoning
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Cumin (ground, for a subtle earthy undertone)
- 1 tablespoon Extra Virgin Olive Oil (to help meld the flavors and add a silky mouthfeel)
👨🍳 Instructions
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1
Begin by prepping your tomatoes. Slice the Roma tomatoes in half lengthwise and use a spoon or your thumb to remove the watery seeds and pulp. This prevents the salsa from becoming too soggy.
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2
Finely dice the seeded tomatoes into uniform 1/4-inch pieces. Place them into a large non-reactive glass or ceramic mixing bowl.
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3
Finely dice your white onion. Aim for pieces that are slightly smaller than the tomato dice to ensure a balanced bite.
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4
Mince the jalapeños and serrano pepper. For a milder salsa, remove all seeds and white membranes; for a spicy kick, leave a few seeds in the mix.
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5
Finely chop the fresh cilantro. Don't be afraid to include the tender upper stems, as they pack a concentrated punch of flavor.
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6
Add the onions, peppers, and cilantro to the bowl with the tomatoes. Toss gently with a wooden spoon to combine the colors.
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7
Grate the garlic clove directly over the mixture. This ensures the garlic flavor is distributed evenly without any harsh chunks.
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8
Drizzle the fresh lime juice and the optional olive oil over the vegetables. The acidity of the lime is crucial for 'cooking' the raw onion slightly and mellowing its bite.
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9
Sprinkle the kosher salt and ground cumin over the top. The salt will begin to draw out the natural juices of the vegetables.
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10
Toss the ingredients thoroughly but gently. You want to coat everything in the lime and salt without crushing the delicate tomatoes.
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11
Cover the bowl and let it sit at room temperature for at least 15 to 30 minutes. This 'marinating' period is the secret to a professional-grade Pico de Gallo.
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12
Give the salsa one last stir and taste. Adjust the seasoning with an extra pinch of salt or a squeeze of lime if needed before serving.
💡 Chef's Tips
Always use Roma or Plum tomatoes as they have a lower water content and firmer flesh than beefsteak varieties. If your onions are particularly pungent, soak the diced pieces in cold water for 5 minutes then drain before adding to the mix. Use a very sharp knife; a dull blade will bruise the cilantro and crush the tomatoes instead of slicing them cleanly. For the best flavor, never refrigerate your tomatoes before making this dish, as cold temperatures destroy their texture and aroma. If you have excess liquid at the bottom after sitting, you can drain a little bit off, but keep some as it is delicious 'liquid gold' for dipping.
🍽️ Serving Suggestions
Serve alongside warm, salted corn tortilla chips for the classic appetizer experience. Spoon generously over grilled carne asada or blackened fish tacos for a burst of acidity. Use as a vibrant topping for a morning omelet or Huevos Rancheros. Pair with a crisp, cold Mexican lager with a lime wedge or a fresh hibiscus agua fresca. Mix with diced avocado at the last minute to create a chunky, salsa-guacamole hybrid.