Salsa Bandera (pico de gallo)
4 servings
Salsa bandera, also known as pico de gallo, is a quick, budget-friendly recipe made with fresh tomatoes, onion, chilies, cilantro, and lime. It comes together in just minutes and adds a burst of flavor to any dish!
Ingredients
- 3 medium tomatoes
- 1 medium white onion
- 2 jalapeño peppers (or 1 serrano pepper)
- 1 bunch cilantro
- 1-2 limes
- salt (to taste)
Instructions
- Cut off the stem end and then slice the tomatoes in half. Gently scoop out the seeds if you prefer a less watery salsa, then dice the flesh into small, even pieces.
- Finely dice your white onion and add it to the bowl with the tomatoes, then gently stir them together.
- Nicely wash a good handful of fresh cilantro and pat dry it with kitchen paper towels. Chop it up, stems and all. Sprinkle it over the tomatoes and onion.
- Dice your chiles (jalapeño or serrano) to your preferred level of spiciness and add them to the mix. You can remove the seeds for a milder salsa or leave them in for an extra kick.
- Squeeze in the fresh lime juice, add a pinch of salt to taste, and give everything a good mix.
- If you can, let it sit for a few minutes to let the flavors blend. Then serve with tortilla chips, over grilled meats, or as topping for tacos.
Notes
- For a spicier kick, add more jalapeño or use serrano chiles!
- Salsa bandera tastes even better after sitting for a few minutes, so give it a little time to marinate before serving!
- Store leftover salsa in an airtight container in the fridge for up to 3 days. For extra freshness, try to finish it the same day.
Nutrition Information
Serving: 1 serving | Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 589mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 1mg