Pico De Gallo is an authentic Mexican recipe. It is also known as salsa fresca (fresh salsa), salsa cruda (raw salsa), salsa huevona (lazy salsa), salsa mexicana (Mexican sauce) and salsa bandera (flag sauce) because it is red, white and green like the Mexican flag.

Pico De Gallo is one of the quickest and easiest recipes to make. It is served at most of the Mexican restaurants, but it is sooo easy to make at home. The traditional recipe contains only 6 ingredients – tomato, onion, jalapeno/serrano pepper, cilantro, salt (black pepper optional) and lime juice, but if you want to get creative, change the ingredients according to your taste.

To make this recipe, gather up the ingredients first. Tomato is the heart of this recipe. I’d prefer Roma tomatoes, ripe but not too ripe as it will get mushy and also they have fewer seeds to scoop out. Chop tomatoes, onions, jalapeno, cilantro, squeeze a lemon, salt and black pepper as desired.

Put chopped tomatoes, onion, jalapeno and cilantro in a bowl.

Add salt and black pepper according to your taste.

Add lime juice to the ingredients.

Stir the mixture.

You can serve the pico de gallo right away, but it is best after it sits for 30 minutes so all of the flavors can come together and get juicy.

Serve with tortilla chips, tacos, burritos, burrito bowls, and as a dressing on top of salads.

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