Fresh and spicy Salsa Bandera, also known as pico de gallo, is a classic Mexican salsa made from simple, natural ingredients and ready in less than 10 minutes. Try distilled white vinegar for a distinct, tangy twist.
A grilled carne asada or any summer cookout is better with a bowl of chunky, vibrant pico de gallo alongside guacamole and warm tortillas. This Salsa Bandera is easy to prepare and brings fresh brightness to tacos, grilled meats, salads, and chips.
What is Salsa Bandera?
Salsa Bandera literally means “flag salsa” in Spanish because its red, white, and green colors mirror the Mexican flag. You may also hear it called pico de gallo, salsa mexicana, salsa fresca, or salsa cruda. Whatever the name, the classic version combines diced ripe tomatoes, jalapeños, white onion, and cilantro, finished with an acid such as lime juice or white distilled vinegar and a pinch of salt.
Why You’ll Love This Recipe
- Fast and simple: Dice and mix—ready in under 10 minutes.
- Only a few ingredients: Five fresh components deliver big flavor.
- Healthy and fresh: No cooking required; naturally gluten-free, dairy-free, and vegan.
- Adjustable heat: Control the spice by removing seeds or swapping peppers.
- Party-friendly: Easy to scale up for gatherings and potlucks.
The Ingredients
- Jalapeños: Choose firm, unblemished peppers. Remove seeds and ribs for milder salsa.
- Roma or plum tomatoes: Firmer, meatier tomatoes with less juice work best to keep the salsa chunky.
- White onion: A sharp, crisp flavor that blends well raw in pico de gallo.
- Cilantro: Fresh cilantro adds a bright, citrusy note.
- Distilled white vinegar or lime juice: Lime is traditional, but white vinegar brings a tangy brightness—try both to see which you prefer.
- Salt: Kosher salt to taste to bring the flavors together.
See the recipe card below for exact quantities.
Substitutions
For more heat, use serrano peppers instead of jalapeños or add one serrano in addition. For a milder salsa, remove seeds and veins or use fewer peppers and more tomatoes.
How to Make Pico De Gallo
1. Prep: Rinse and dry all produce. Medium-dice the jalapeños, tomatoes, and onion. Chop cilantro.
2. Combine: Place all ingredients in a mixing bowl. Add vinegar or lime juice and stir gently until combined.
3. Season: Add kosher salt to taste. Serve immediately or let sit 15–30 minutes to allow flavors to meld.
How to Serve
Serve this salsa Mexicana at room temperature or chilled. It pairs perfectly with tacos, grilled meats, tostadas, molletes, avocado tostadas, and tortilla chips. Letting it rest for a short time enhances the flavor as the acid softens the raw onion and melds the ingredients.
How to Store
Store pico de gallo in an airtight container in the refrigerator for up to 3 days. It is at its best the day it’s made; tomatoes will release more liquid over time, so plan to serve soon after preparing.
Tips and Variations
- Use the ripest tomatoes you can find for the best flavor and color.
- To keep the salsa from becoming watery, avoid crushing the tomatoes during chopping and mix gently.
- Try adding roasted corn or diced mango for a sweet, smoky variation—these make delicious riffs on classic pico de gallo.
FAQ
No. Freezing is not recommended because thawed tomatoes become watery and lose their crisp texture.
Is pico de gallo spicy?
It can be. Adjust the heat by using fewer jalapeños, removing seeds and veins, or swapping in milder peppers.
strong>Is pico de gallo a salsa?
Yes. Pico de gallo is a fresh salsa made from diced, uncooked ingredients rather than blended or cooked components.
If you try this recipe, leave a comment and rating. You can also explore variations such as Roasted Corn Pico de Gallo or Mango Pico de Gallo for more ideas.
Recipe
Salsa Bandera (Pico De Gallo)
Yield: about 2 cups | Prep time: 10 minutes
Ingredients
- 2 medium jalapeños, seeded if desired
- 2 medium tomatoes (Roma preferred), diced
- 1/4 white onion, diced
- 2 tablespoons chopped cilantro
- 2–3 tablespoons white distilled vinegar (or 1/2 lime, see notes)
- 1/2 teaspoon kosher salt, plus more to taste
Instructions
- Medium-dice the jalapeños, tomatoes, and onion. Place in a bowl.
- Add the chopped cilantro.
- Pour in the vinegar or lime juice and mix gently.
- Taste and adjust salt or acid as needed.
- Serve immediately or refrigerate 15–30 minutes before serving to let flavors meld.
Notes
- Swap lime juice for vinegar if you prefer a more traditional citrus profile; the vinegar version adds a bright, tangy punch.
- For extra heat, substitute serrano peppers for the jalapeños.
- For milder salsa, remove the seeds and ribs from the peppers or use fewer peppers overall.
Nutrition (per 1/2 cup)
- Calories: 11 kcal
- Carbohydrates: 2.3 g
- Protein: 0.5 g
- Fat: 0.1 g
- Sodium: 196 mg
Originally published May 1, 2018. Updated post and photos April 2023.