Pico de Gallo / Salsa Fresca / Salsa Bandera / Salsa Picada / Salsa Cruda / Chopped Tomato Salsa
This iconic fresh tomato 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.
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.
Notes
If you like your salsa extra spicy, consider adding in a habanero.
If you like homemade pico de gallo milder, you can remove seeds and veins from chile peppers. Also, feel free to omit the serrano. Learn all about the heat of different chile peppers.
For a mild onion flavor, rinse and strain the onion.
If you like a stronger onion flavor, you can use red onion in place of the white onion.
The longer the salsa sits, the more the tomatoes release their 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. You could also drain some of the juice before serving, if desired.
In place of the tomato sauce, you could add a spicy sauce.
Store in an airtight container in the fridge for up to a week. Do not freeze, as the veggies will fall apart and turn to mush in the thawing process.