Pico de Gallo (Salsa Bandera)

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 6 servings

Country of Origin

Mexico

Description

A fresh, uncooked salsa also known as Salsa Bandera ("Flag Salsa") because its red tomatoes, white onions, and green cilantro match green, white, and red colors of Mexican flag.

Presentation & How It's Eaten

Served chilled or at room temperature in a glass or ceramic bowl with a spoon. Spooned over tacos, carnitas, grilled fish, or eaten with tortilla chips.

Ingredients

• 4 firm, ripe Roma tomatoes, seeded and finely diced

• 1/2 medium white onion, finely diced

• 1–2 serrano peppers, finely minced

• 1/2 cup fresh cilantro, chopped

• 2 tbsp fresh lime juice

• 1/2 tsp sea salt

Step-by-Step Directions

1. Prep Vegetables: Seed tomatoes to prevent watery salsa, then finely dice tomatoes, white onion, and serranos.

2. Combine: In a non-reactive glass bowl, mix diced tomatoes, white onion, serrano peppers, and chopped cilantro.

3. Dress: Drizzle with fresh lime juice and sprinkle with sea salt.

4. Toss & Rest: Toss ingredients together gently. Let sit at room temperature for 15 minutes before serving to allow juices to marry.

Optional

• Fruit Pico: Swap half of tomatoes for finely diced fresh mango or pineapple for a sweet-spicy contrast paired with seafood.

Cooking Tips

• Salting Technique: Salt tomatoes slightly in advance and drain excess liquid in a mesh strainer if preparing salsa hours ahead of serving.

Nutrition Facts

(Estimated per serving, based on 6 servings)

Calories: ~25 kcal

Total Fat: 0g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 190mg

Total Carbohydrates: 5g

Dietary Fiber: 1g

Sugars: 3g

Protein: 1g