📝 About This Recipe
Known in Mexico as 'Salsa Bandera' for its vibrant representation of the national flag's colors, this Pico de Gallo is the ultimate expression of freshness. Unlike blended salsas, this 'rooster's beak' style relish relies on the precision of the dice and the quality of raw, seasonal ingredients. It is a crisp, zesty, and essential condiment that brings a bright acidity and garden-fresh crunch to any table.
🥗 Ingredients
The Produce Base
- 6 medium Roma Tomatoes (firm, 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, lingering heat)
- 1 bunch Fresh Cilantro (leaves and tender stems, finely chopped)
The Brighteners & Seasoning
- 3-4 tablespoons Fresh Lime Juice (roughly 2 juicy limes)
- 1 tablespoon Extra Virgin Olive Oil (optional, for a silky mouthfeel)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Dried Mexican Oregano (crushed between palms to release oils)
- 1 clove Garlic (finely grated or pasted; optional for depth)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Start by prepping your tomatoes. Slice them in half lengthwise and use a small spoon to scoop out the watery seeds and pulp; this prevents your salsa from becoming soggy.
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2
Dice the tomato flesh into uniform 1/4-inch pieces. Place them in a large non-reactive glass or ceramic mixing bowl.
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3
Finely dice the white onion to a similar size as the tomatoes. If the onion is particularly pungent, rinse the diced bits under cold water and pat dry to mellow the bite.
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4
Carefully mince the jalapeños and serrano pepper. For a mild salsa, remove all ribs and seeds; for a true kick, include the seeds of the serrano.
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5
Wash and thoroughly dry your cilantro. Bunch it tightly and use a sharp knife to shave through the leaves and tender upper stems until finely chopped.
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6
Add the onion, peppers, and cilantro to the bowl with the tomatoes.
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7
If using garlic, grate it directly into the bowl using a microplane to ensure it distributes evenly without any large, spicy chunks.
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8
Drizzle the fresh lime juice over the mixture. The acidity will begin to 'cook' the onions and meld the flavors.
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9
Sprinkle the kosher salt, black pepper, and the crushed Mexican oregano over the top.
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10
Add the optional tablespoon of olive oil. This adds a subtle richness that balances the sharp acidity of the lime.
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11
Using a large spoon or rubber spatula, gently fold the ingredients together. Avoid mashing the tomatoes; you want distinct, clean pieces.
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12
Cover the bowl and let it sit at room temperature for at least 15-30 minutes. This 'maceration' period is crucial for the salt to draw out the juices and create a natural dressing.
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13
Give the salsa one final toss. Taste and add more salt or lime juice if needed to make the flavors pop.
💡 Chef's Tips
Always use Roma or Plum tomatoes as they have thicker walls and less water than beefsteak varieties. Ensure your knife is razor-sharp; a dull knife will bruise the cilantro and crush the tomatoes rather than slicing them cleanly. For the best flavor, never refrigerate your tomatoes before making the salsa, as cold temperatures destroy their texture and aroma. If your salsa is too acidic, a tiny pinch of sugar can help balance the flavors without making it sweet. Make this no more than 4 hours before serving for peak crunch and vibrant color.
🍽️ Serving Suggestions
Serve alongside warm, thick-cut corn tortilla chips for the classic cantina experience. Spoon generously over grilled Carne Asada or blackened fish tacos. Use as a bright topping for a morning Omelette or Huevos Rancheros. Mix into a bowl of fresh guacamole to add texture and acidity. Pair with a crisp Mexican Lager with a lime wedge or a salty Paloma cocktail.