Fresh Mexican Salsa (Pico de Gallo)

History & Origin

Mexican salsa, also known as pico de gallo rojo or salsa bandera (flag salsa), is perhaps the most representative preparation of everyday Mexican cuisine. Its "flag" name refers to the colours of the Mexican flag: red tomato, white onion, and green chilli and coriander - a patriotic coincidence Mexicans celebrate with pride. This salsa has deep roots in the pre-Hispanic cultures of Mexico. Indigenous peoples already prepared fresh salsas with ingredients from their milpas long before the Spanish arrived. Tomato, chilli and onion form the sacred trio of Mexican cookery, and this salsa honours them in their purest, most direct form. The difference between Mexican salsa and other fresh salsas lies in the cut: all ingredients are finely hand-chopped, never blended, creating a varied texture that contrasts perfectly with any food. The lime is essential: it not only adds acidity but gently "cooks" the tomato and lifts all flavours. Across Mexico, this salsa is served with virtually everything: tacos, tostadas, eggs, grilled meat, fish, seafood and even simple tortilla chips. It is the people's salsa - democratic and accessible - achieving flavour complexity with simple ingredients that no processed salsa can match.