📝 About This Recipe
Also known as Salsa Bandera for its vibrant colors matching the Mexican flag, this authentic Pico de Gallo is the ultimate expression of fresh, seasonal produce. Unlike blended salsas, this 'rooster's beak' relish offers a chunky, crisp texture where the sweetness of vine-ripened tomatoes meets the sharp bite of white onion and the citrusy hum of fresh cilantro. It is a versatile, low-calorie masterpiece that brightens everything from street tacos to grilled seafood with its clean, zesty profile.
🥗 Ingredients
The Fresh Base
- 1.5 pounds Roma (Plum) Tomatoes (firm but ripe, seeded and finely diced)
- 1 medium White Onion (finely diced for a sharp, clean crunch)
- 1 large bunch Fresh Cilantro (stems removed, leaves finely chopped)
- 2 pieces Serrano Peppers (seeded for mild or kept whole for spicy, minced)
- 1 piece Jalapeño Pepper (finely minced)
The Brighteners
- 3-4 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1 clove Garlic (passed through a press or finely minced)
- 1 tablespoon Extra Virgin Olive Oil (optional, for a silky mouthfeel)
- 1 pinch Dried Mexican Oregano (crushed between palms)
- 1/8 teaspoon Cumin (ground)
👨🍳 Instructions
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1
Begin by preparing the tomatoes. Slice the Roma tomatoes 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 cubes. Precision here ensures every bite has the perfect ratio of ingredients.
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3
Finely dice the white onion. If the onion feels particularly pungent, you can rinse the diced pieces under cold water and pat dry to mellow the flavor.
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4
Stem the peppers. For a milder heat, remove the white ribs and seeds from the serrano and jalapeño before mincing them into very small pieces.
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5
Wash and thoroughly dry your cilantro. Bunch the leaves together and use a very sharp knife to chop them finely; avoid 'bruising' the herb with a dull blade.
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6
In a large non-reactive glass or ceramic mixing bowl, combine the diced tomatoes, onions, minced peppers, and chopped cilantro.
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7
Add the minced garlic and sprinkle the sea salt over the mixture. The salt will begin to draw out the natural juices of the vegetables.
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8
Squeeze the fresh lime juice directly over the bowl. Add the optional olive oil and a pinch of Mexican oregano and cumin if using.
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9
Using a large spoon or spatula, gently toss the ingredients together until thoroughly combined and coated in the lime juice and salt.
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10
Taste the Pico de Gallo. Adjust the seasoning with more salt or lime juice if needed. The flavors should be bright, salty, and spicy.
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11
Cover the bowl with plastic wrap and let it sit at room temperature for at least 15-30 minutes. This 'maceration' period allows the flavors to meld beautifully.
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12
Give the salsa one final stir before serving. If too much liquid has accumulated at the bottom, you can partially drain it or serve with a slotted spoon.
💡 Chef's Tips
Always use Roma tomatoes as they have a higher flesh-to-seed ratio and hold their shape better. If you find the raw onion flavor too aggressive, soak the diced onions in the lime juice for 5 minutes before adding the other ingredients. Never use a food processor; Pico de Gallo must be hand-chopped to achieve its signature chunky texture. Use the freshest cilantro possible; if the leaves are wilted, the flavor will be soapy rather than citrusy. For the best flavor, serve at room temperature rather than ice-cold from the fridge.
🍽️ Serving Suggestions
Serve alongside warm, salted corn tortilla chips for a classic appetizer. Spoon generously over grilled carne asada or blackened fish tacos. Use as a vibrant topping for a breakfast omelet or Huevos Rancheros. Pair with a crisp, cold Mexican lager or a fresh lime margarita. Mingle it into a bowl of warm quinoa or rice for an instant flavor boost.