Introduction

They say you can judge a cook by their Pico de Gallo, and I couldn’t agree more. This simple yet iconic salsa is a cornerstone of Mexican cuisine—vibrant, versatile, and emblematic of the Mexican flag with its red, white, and green colors (hence the nickname Salsa Bandera). You can toss it on tacos, spoon it over grilled meats, or simply scoop it up with chips while you’re standing in front of the fridge.

While your abuela might side-eye me for breaking out the scale, I promise it’s worth it. When I make Pico for myself, I measure with my heart. But when you want to nail it every time—or are making enough to feed a crowd—you’ll appreciate the precision. Trust me, a little scale-shaming is a small price to pay for perfect salsa.

Why This Recipe Works

• Balance: It’s all about the harmony between the sweet acidity of tomatoes, the crunch of onion, the freshness of cilantro, and the heat from serrano chiles.

• Versatility: Use it as a topping, a side, or even a snack straight from the container.

• Options: Hate pungent onions? Rinse them or skip them. Want less liquid? Remove the tomato guts and save them for making Mexican rice later.

Ingredients

Yield: 1 Quart

• 650g Roma tomatoes, cores removed and small dice

• 80g white onion, small dice (rinsed under cold water to mellow the flavor)

• 20g cilantro, chiffonade

• 20g lime juice, fresh squeezed

• 8g serrano chile, stemmed and minced

• 5g Diamond Crystal kosher salt

• Chiltepín chile powder (optional, for garnish)

Instructions

1. Combine all ingredients in an appropriately sized container.

2. Mix thoroughly and let the salsa marinate for about 30 minutes. This allows the flavors to meld and intensify.

3. Taste and adjust as needed. Want more lime? A little extra salt? Go for it!

4. Sprinkle with chiltepín chile powder before serving (if you’re feeling spicy).

Tips & Tricks

• Desflamando la Cebolla:

  • If you’re not a fan of pungent onions, quickly rinse the diced onion under cold water. It’s a technique called desflamando la cebolla that takes the edge off.

• Tomato Guts:

  • If you want a less watery salsa, scoop out the tomato seeds and save them for making Mexican rice later. Waste not, want not.

• Best Enjoyed Fresh:

  • While this salsa is good for up to a week in the fridge, it’s undeniably best within the first day or two.

Make it & Show Me

Now it’s your turn! Try this recipe and let us know how you use it—whether it’s for chips and guac or as the crowning glory of your tacos. Tag me on Instagram @goatboyintl and show me your Pico de Gallo masterpieces! Also, head to my YOUTUBE CHANNEL for long form cooking videos where I break down some of my all time favorites!

Closing Thought

Whether you’re a measure-with-your-heart cook or a precision-scale kind of chef, this Pico de Gallo recipe is your ticket to the perfect salsa. And remember: whether or not it’s your abuela’s recipe, I’m sure she’d approve.