Fresh and spicy Salsa Bandera, also known as pico de gallo, is a classic Mexican salsa. It is a great addition to any Mexican dish, uses only natural, nutritious ingredients and is ready in less than 10 minutes. Use tangy vinegar for a different twist on an old favorite.
A carne asada isn't complete at my house without some 4-Ingredient Guacamole and a heaping bowl of this spicy, chunky salsa. Trust me, no matter what your menu is for Cinco de Mayo or any summer gathering, it should include this Mexican salsa.
Although it is delicious with carne asada and other grilled meats, it is just so good and easy to make that you'll want to make it all the time.
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What is Salsa Bandera?
Salsa bandera, literally means flag salsa in Spanish because its colors are those found on the Mexican flag.
You probably know this salsa as pico de gallo, which literally translates to rooster's beak in Spanish. Other names for this dish include "salsa Mexicana" (Mexican salsa), "salsa fresca" (fresh salsa), and "salsa cruda" (raw salsa).
Whatever you call it, this classic salsa is made with a mix of fresh ingredients that include vibrant red tomatoes, spicy jalapeños, crisp white onions, and a sprinkle of cilantro.
Check out these other takes on the classic recipe: Roasted Corn Pico de Gallo and Mango Pico de Gallo.
Why You'll Love This Recipe
- Easy to Make: This recipe involves only dicing and mixing and is ready in less than 10 minutes.
- Minimal Ingredients: Only 5 simple and accessible ingredients are needed.
- Fresh and Healthy: The recipe uses only fresh, wholesome ingredients making this recipe so healthy and Whole30 compatible.
- Versatile: It is easy to make this salsa extra spicy or to lessen the spice.
- No Cooking: This is a light and cool recipe that's perfect for the summer, without the need of starting up the stove.
- Great for Parties: It is so easy to double and triple the quantity to serve at any gathering.
- Gluten-Free: Not only is it gluten-free, but dairy-free, and vegan.
The Ingredients
- Jalapeños: Use ripe, vibrant green jalapeños that are firm, smooth, shiny, and without any blemishes.
- Roma Tomatoes: Roma tomatoes are typically used in Mexican recipes since they are dense, fleshy and have a low moisture content. Select ripe, deep red tomatoes that are firm, plump, and without any blemishes or soft spots.
- White Onion: White onions are preferred in Mexican cooking as they are fresh-tasting and their raw flavor won't overpower the rest of the ingredients in this salsa.
- Cilantro: Cilantro has a bright, citrusy taste that complements the other flavors of the pico de gallo beautifully.
- Distilled White Vinegar or Lime Juice: Most people make this salsa with lime juice and sometimes we do too. However, my mom taught me to use white vinegar instead of lime. Vinegar adds a tangy acidity that really brightens up the flavors of the salsa.
See recipe card for quantities.
Substitutions
For extra spice, add one serrano pepper or substitute all the jalapeños with serranos.
How to Make Pico De Gallo
1. Prep Ingredients
- Rinse and dry all of the ingredients.
- Medium dice the jalapeños, tomatoes, onion, and cilantro.
- Add to a bowl.
2. Mix
- Add either vinegar or lime juice.
- Use a large spoon to mix until fully combined.
3. Season and Serve
- Add a sprinkle of salt.
- Serve.
How to Serve
This salsa Mexicana is ready to serve as soon as it is made. However, if you let it sit for 15-30 minutes this allows the flavors to meld together for an even better taste.
Serve it at room temperature or cold, right out of the fridge.
What to Serve with Pico de Gallo
Pico de gallo is served with many Mexican dishes such as tacos, grilled meats, or as a dip with tortilla chips. Here are some other ideas on what to serve it with:
- Chuck Roast Carne Asada with Cebollitas
- Ground Beef Tostadas
- Authentic Mexican Molletes
- Avocado Tostadas
- Slow Cooker Crispy Chicken Tacos
How to Store
This salsa is best enjoyed the day it is made. However, you can store it in the refrigerator in an air-tight container for up to 3 days.
Tips and Variations
- Use fresh, ripe ingredients for the best flavor.
- For a mild salsa, use gloves to remove the seeds and veins from the jalapeños or use less jalapeños and more tomatoes.
- Gently mix the ingredients to avoid making the salsa watery.
FAQ
No, I don't recommend freezing pico de gallo as it will make the tomatoes watery and will change the fresh, crisp texture that makes this salsa so delicious.
Typically pico de gallo is spicy, but the spice level can be decreased by using less jalapeño peppers or taking out the seeds and veins of the jalapeño.
Yes, pico de gallo is a type of salsa but only uses fresh, diced ingredients and doesn't require blending or cooking like other salsas do.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Salsa Bandera (Pico De Gallo)
Equipment
- Knife
- cutting board
- Mixing bowl
- mixing spoon
Ingredients
- 2 medium jalapeños
- 2 medium tomatoes
- ¼ white onion
- 2 tablespoon chopped cilantro
- 2-3 tablespoon white distilled vinegar (or ½ lime, see notes)
- ½ teaspoon kosher salt (plus more to taste)
Instructions
- Medium dice the jalapeños, tomatoes and onion and add to a bowl.
- Add the chopped cilantro.
- Add the vinegar.
- Mix all the ingredients together.
- Taste and add more salt or vinegar if needed.
- Serve immediately or let sit for 15-30 minutes to allow the flavors to meld together for an even better taste.
- Serve as a salsa atop of tacos, salads or any cut of meat. It can also be served as a side dish or as a dip with chips.
Notes
- You can substitute the vinegar with lime juice. However, my mom taught me to use white vinegar instead of lime. Vinegar adds a tangy acidity that really brightens up the flavors of the salsa.
- For extra spice, add one serrano pepper or substitute all the jalapeños with serranos.
- For a mild salsa, use gloves to remove the seeds and veins from the jalapeños or use less jalapeños and more tomatoes.
Nutrition
Originally published May 1, 2018. Updated post and photos April 2023.
Jill
This salsa was so easy to make. Way better than any salsa I have bought.
everydaylatina
Hi Jill, that's wonderful! I am so glad you enjoyed it. Thank you!
Van Cast
I love Pico the Gallo SO much!! Delicioso 🙂 I'll save your recipe for later, thank you for sharing it
everydaylatina
The vinegar option is really good.
everydaylatina
Thank you, I hope you like it.
Vicky
Looks amazing. I love salsa, will have to try this fresh recipe.
everydaylatina
Hopefully you'll like it.
Lisa
Yum, delicious looking Pico! I’ll have to try the vinegar splash next time I make this, thanks for that suggestion!
everydaylatina
Hope you like it.