📝 About This Recipe
Known in Mexico as 'Salsa Bandera' for its resemblance to the national flag, this Pico de Gallo is the ultimate celebration of fresh, raw ingredients. It delivers a perfect crunch, a bright citrus zing, and a customizable heat that elevates everything from street tacos to grilled seafood. This recipe balances the acidity of lime with the sweetness of vine-ripened tomatoes for a truly authentic cantina experience.
🥗 Ingredients
The Produce
- 6 pieces Roma Tomatoes (firm, seeded, and finely diced)
- 1 medium White Onion (finely chopped)
- 1 large bunch Fresh Cilantro (stems removed, finely chopped)
- 2 pieces Serrano Peppers (minced; remove seeds for less heat)
- 1 piece Jalapeño Pepper (minced; adds a different depth of heat)
- 1 clove Garlic (grated or finely minced)
The Seasoning
- 3-4 tablespoons Fresh Lime Juice (from about 2 juicy limes)
- 1 tablespoon Extra Virgin Olive Oil (optional; adds a silky mouthfeel)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/8 teaspoon Ground Cumin (just a pinch for earthiness)
👨🍳 Instructions
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1
Begin by preparing the tomatoes. Slice them in half lengthwise and use a small spoon to scrape out the watery seeds and pulp; this ensures your salsa isn't soggy.
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2
Dice the seeded tomatoes into uniform 1/4-inch pieces and 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 chopped pieces under cold water and pat dry to mellow the flavor.
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4
Carefully mince the serrano and jalapeño peppers. I recommend wearing gloves to avoid 'chili burn' on your skin. Add these to the bowl.
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5
Wash and thoroughly dry the cilantro. Finely chop the leaves and tender upper stems, then add them to the mixture.
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6
Add the grated garlic, Mexican oregano, and cumin to the vegetables.
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7
Squeeze the fresh lime juice directly over the ingredients. The acidity will begin to 'cook' the onion and peppers slightly, softening their raw bite.
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8
Drizzle the olive oil over the top if using; it helps the salt and spices coat the vegetables evenly.
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9
Sprinkle with the sea salt and use a large spoon to gently fold the ingredients together until well combined.
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10
Cover the bowl with plastic wrap and let it sit at room temperature for at least 15-30 minutes. This is crucial for the salt to draw out the flavors.
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11
After resting, give the salsa a final stir and taste. Adjust the salt or lime juice if necessary to achieve a bright, balanced flavor.
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12
Drain any excessive liquid that has pooled at the bottom of the bowl before transferring to a serving dish for the best presentation.
💡 Chef's Tips
Always use Roma or Plum tomatoes as they have thicker walls and less water content than beefsteak varieties. For a milder salsa, replace the serrano peppers with extra bell pepper or simply remove all seeds and ribs from the jalapeño. Never use a food processor; the charm of Pico de Gallo lies in the distinct, hand-chopped texture of each ingredient. If making ahead, add the salt only 15 minutes before serving to prevent the tomatoes from becoming too mushy. Use white onion for the most authentic sharp flavor, though red onion can be used for a sweeter, more colorful variation.
🍽️ Serving Suggestions
Serve alongside warm, salty corn tortilla chips for the classic appetizer experience. Spoon generously over Carne Asada or grilled chicken tacos to add freshness and crunch. Use as a bright topping for a breakfast Omelet or Huevos Rancheros. Pair with a cold Michelada or a crisp Hibiscus (Jamaica) iced tea. Mix with diced avocado at the last minute to create a chunky 'Guac-a-Pico' hybrid.