This is the simplest of all salsas to make. If you are lucky enough to have a garden, and have all these fresh ingredients, then even better.
Recently I received an email asking for a “kick ass pico de gallo” and that is why I named it the way that I did. It just rolls off the tongue, don’t you think? This salsa is also called salsa bandera (flag) because it has the three colors of the Mexican flag: green, white, and red making this salsa perfect for Mexican Independence Day.
You can’t go wrong with this salsa as a topping on fish, chicken, or grilled steak tacos, or with a basket of tortilla chips. The longer the salsa sits the tomatoes start releasing juices and make the salsa slightly watery. I don’t mind that, but my mom adds a bit of tomato sauce to help thicken the salsa without losing its tomato flavor or overpowering the other ingredients.
Do you like your pico de gallo raw like me or saucy like my mom?
- 1 jalapeño pepper, stemmed and chopped
- 1 serrano pepper, stemmed and chopped
- 3 small Roma or vine-ripened tomatoes, chopped
- 1 small white onion, chopped
- 1 tablespoon chopped cilantro
- ½ teaspoon salt
- Juice of 1 lime
- ¼ cup tomato sauce (optional)
- Put chopped jalapeño, serrano, tomatoes, onion, and cilantro in a large mixing bowl and sprinkle with salt.
- Add lime juice and tomato sauce, if using. Mix well and taste and add additional salt if necessary.
- Serve as a topping on fish, chicken, grilled steak, or with a basket of tortilla chips.