Mexican Pico de Gallo (Salsa Mexicana Cruda)

About this recipe

Salsa mexicana cruda, also known as pico de gallo or flag salsa, is the most iconic and recognisable preparation of Mexican cooking: tomato, white onion and serrano chile finely diced into small cubes, mixed with freshly chopped cilantro, lime juice and salt. The secret lies in the precise cut - uniform 5 mm cubes - and the exact balance between the acidity of the lime, the heat of the chile and the freshness of the cilantro. Its green, white and red colours represent the Mexican flag, hence its alternative name.

1. 1

   Wash all ingredients thoroughly. Pat dry with kitchen paper so the cutting is clean.

2. 2

   Cut the tomatoes into quarters, remove the seeds and excess juice to prevent the salsa from becoming watery. Dice the flesh into small 5 mm cubes.

   💡 Uniform cutting is the secret to perfect pico de gallo.

3. 3

   Peel and dice the white onion into the same size cubes as the tomato. For a milder flavour, soak the diced onion in cold salted water for 5 minutes and drain.

4. 4

   Slice the serrano chile into very thin rounds or brunoise. For less heat, remove the seeds and veins.

5. 5

   Chop the fresh cilantro including the tender stalks (they have more flavour than the leaves).

6. 6

   Combine all ingredients in a bowl. Add the lime juice and salt. Taste and adjust. Serve immediately - this raw salsa does not improve with resting.