Easy Pico de Gallo (Salsa Bandera)
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on Sep 23, 2021, Updated Aug 02, 2024
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This easy homemade Pico de Gallo recipe (aka salsa bandera or chopped tomato salad) is super simple to make and packed with vibrant, fresh veggies like tomatoes, onions, and spicy green peppers.
This salsa tastes best if you use fresh ingredients during their peak season, summer and fall. If you are lucky enough to have your own garden and can grow these fresh ingredients, then even better. It’s the perfect appetizer, dip, or topping for most occasions, especially when you’re feeding a crowd!
What is Pico de Gallo?
Did you know that pico de gallo literally translates to “rooster’s beak,” I always thought that was so funny and never understood why it is called that.
This salsa is also called “salsa bandera” (aka flag) because it has the three colors of the Mexican flag — green, white, and red — making this salsa perfect for Mexican Independence Day or to celebrate Hispanic Heritage Month.
This chunky raw chopped tomato salsa is also called salsa fresca (fresh), salsa picada (chopped), salsa cruda (raw), and salsa Mexicana.
Why You’ll Love This Pico de Gallo
- Simple and delicious. This fresh salsa bandera requires only a handful ingredients and about 5 minutes to make. You’ll be amazed at how much better this homemade pico de gallo salsa recipe tastes than the store-bought kind!
- If you’re on a diet, this homemade salsa will be your new best friend. My mom always has to remind me that homemade salsa verde is a healthy condiment because I like to eat A LOT of it. But it’s just a bunch of fruit and vegetables!
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
You only need a couple of garden-fresh veggies and pantry staples to make this super simple salsa at home.
- Jalapeño – For bright heat. Feel free to go extra spicy with serranos only.
- Serrano – I like the combination of jalapeño and serrano in this fresh salsa.
- Roma tomatoes – Any firm, tomato will work, even cherry tomatoes.
- Onion – White or yellow work great.
- Salt – Opt for kosher, sea salt, or himalayan pink salt for the best flavor.
- Lime juice – Fresh is best, please don’t use bottled lime juice.
- Cilantro – I love the fresh and herbaceous pop of cilantro, but feel free to omit if you are not a cilantro fan.
- Tomato sauce – This ingredient is totally optional. If you like saucy salsa, I highly recommend it.
How To Make Homemade Pico de Gallo
This easy pico de gallo recipe could not be simpler to make!
Step 1: Chop. Start by chopping all your veggies as roughly or finely as you like, but try to keep them uniform in shape.
Step 2: Combine & Season. Place the chopped veggies and cilantro in a large mixing bowl, and sprinkle generously with salt.
Step 3: Add Citrus. Add lime juice and tomato sauce, if using. Mix well, taste test, and add additional salt if necessary. (But keep in mind the flavor will become enhanced as the pico de gallo marinates.)
Step 4: Serve. Serve this delicious homemade salsa bandera as a topping on an entree of your choice or with tortilla chips. And, most of all, enjoy!
Optional Variations
- Do you enjoy fruity salsas? Then change up this homemade pico de gallo by adding berries for strawberry pico de gallo!
- 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.
- 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.
Serving Suggestions
The longer this chunky, raw salsa sits, the longer the veggies are able to marinate and tastes even better. You can’t go wrong serving this salsa with a basket of tortilla chips, a topping for meat like lemon butter fish, Mexican shrimp scampi, chicken fajitas, or grilled skirt steak (especially when those meats are grilled like on a Mexican Hot Dog), or as a classic topping on cod fish tacos, brisket sopes, molletes mexicanos, brisket nachos, carne asada quesadillas, carne asada fries, and even for breakfast with a potato chorizo frittata!
However you serve it, it’s sure to be a crowd-pleaser!
Storage Instructions
Store this easy pico de gallo in an airtight container in the fridge for up to a week. Enjoy at room temperature or cold until it’s gone! And do not freeze, as the veggies will fall apart and turn to mush in the thawing process.
Frequently Asked Questions
All you’ll need are basic ingredients: ripe red tomatoes, white onion, jalapeño and serrano, cilantro, lime, and salt. If you like it saucy — add tomato sauce. Easy as that!
Unlike salsa, which can vary significantly in its ingredients, pico de gallo remains consistent across recipes, always featuring fresh ingredients. While traditional salsa tends to be thinner with more liquid, pico de gallo boasts a chunky texture, allowing each chopped ingredient to stand out distinctly.
Pico de gallo, also known as “rooster’s beak,” is a popular salsa in Mexican cuisine, referred to by various names including salsa fresca (“fresh sauce”), salsa bandera (“flag sauce”), and salsa cruda (“raw sauce”).
Pico de gallo has minimal calories and fat content, making it a nutritious addition to your diet. It offers a range of essential nutrients. Yet, for those mindful of sodium intake, moderation may be advisable.
More Salsa Recipes To Try
If you enjoyed this homemade pico de gallo, then you’ll love these other easy salsa recipes!
- Easy Homemade Salsa Verde Mexicana
- Tomatillo Avocado Salsa
- Homemade Salsa with Green Chiles and Tomatoes
- Chile de Arbol Salsa
- Pineapple Mango Salsa
- Orange Avocado Mango Salsa
Are there any special ingredients you like to add in your homemade Pico de Gallo Salsa? Let me know in the comments below! And if you post pics of your tasty creations to Instagram, don’t forget to tag me (@muybuenocooking)!
Pico de Gallo (Salsa Bandera) Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published in September 2015. This recipe is also published in the Muy Bueno cookbook.
I like more pico, so I add extra serrano and extra jalapeno. If the extra jalapeno is not spicy enuf, I add extra serrano.
I love Pico de Gallo! How long do you recommend letting it marinate in the refrigerator so that it will be really flavorful, and can I use bottled lime juice?
The longer this chunky, raw salsa sits, the more the flavors meld, resulting in an even tastier dish. I strongly advise against using bottled lime juice; the freshness of real lime juice truly elevates this Pico de Gallo to another level.
I love pico de gallo on scrambled eggs, especially if the pico has marinated a bit. I also top Spanish rice with some for that extra bit of freshness.
This is such a great recipe that can easily be altered to taste and availability of ingredients – often I will use El Pato sauce instead of the tomato sauce.
Thank you Diane! That’s a great idea — I’ll have to try El Pato with it next time.