Time Traveling Table

Some recipes quietly sit on the table. Others have a way of mysteriously disappearing before dinner is even served. Pico de gallo definitely falls into the second category. Turn your back for a minute and suddenly half the bowl is gone. It has a way of making almost everything taste better. Eggs? Better. Beans? Better. Carne asada tacos? Absolutely. Even a plain tortilla chip becomes the perfect excuse for one more scoop. It is one of those recipes that is so simple, you almost wonder why everyone doesn’t keep a bowl in the fridge at all times.

In Mexico, pico de gallo is much more than a dip for tortilla chips. It is commonly called salsa mexicana or salsa bandera. The nickname salsa bandera, or “flag salsa,” comes from its red tomatoes, white onion, and green chiles that mirror the colors of the Mexican flag. Because of that, it is especially popular during patriotic celebrations like Mexican Independence Day. But don’t let that fool you into thinking it is reserved for holidays. This is everyday food. It sits on tables beside grilled meats, tacos, eggs, beans, and warm tortillas, ready for everyone to add as much or as little as they like.

One of my favorite things about pico de gallo is that it tells the story of Mexican cuisine in a single bowl. Tomatoes and chiles have been grown in Mesoamerica for thousands of years. Onions, cilantro, and limes arrived later with the Spanish. Together, they became one of the country’s most recognizable salsas. Sometimes the recipes that best represent a country are not the most complicated. They are the ones that become such a natural part of everyday life that people can’t imagine the table without them.

• Servings: 6
• Prep Time: 15 minutes
• Rest Time: 10–15 minutes
• Total Time: 25–30 minutes

Ingredients

• 600 g Roma tomatoes (4 Roma tomatoes), seeded and diced into 6 mm (¼-inch) pieces
• 75 g medium white onion (½ medium onion), finely diced
• 1–2 serrano peppers, finely minced (remove the seeds and membranes for a milder salsa, if desired)
• 8 g fresh cilantro, finely chopped (½ cup)
• 30 ml fresh lime juice (juice of 1 large lime)
• 3.75 ml kosher salt (¾ teaspoon) or 2.5 ml fine salt (½ teaspoon), plus more to taste

Optional

• 1 small garlic clove (about 3 g), very finely grated

Instructions

1. Wash and dry all of the fresh produce. Cut the tomatoes in half, remove the seeds if they are especially juicy, and dice them into small, evenly sized pieces about 6 mm (¼ inch). This helps create a salsa with a consistent texture and prevents excess liquid from pooling in the bowl.
2. Finely dice the white onion, mince the serrano pepper, and chop the cilantro. If you prefer a milder pico de gallo, remove the seeds and white membranes from the serrano before mincing. For the best flavor and texture, aim to keep the onion and pepper pieces similar in size to the diced tomatoes.
3. Add the tomatoes, onion, serrano pepper, and cilantro to a medium mixing bowl. If using the optional garlic, stir it in at this stage.
4. Pour the fresh lime juice over the vegetables, then sprinkle the salt evenly over the mixture.
5. Using a spoon or rubber spatula, gently fold everything together until the vegetables are evenly coated with the lime juice and salt. Be careful not to overmix, as the tomatoes can become mushy.
6. Let the pico de gallo rest at room temperature for 10–15 minutes before serving. During this time, the vegetables will release some of their juices and the flavors will meld together.
7. Taste the salsa before serving. Add a little more salt or an extra squeeze of lime juice if desired, then stir gently once more and serve immediately.

Notes

• Pico de gallo is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• If excess liquid collects during storage, simply stir before serving or drain off a small amount if desired.
• For the freshest flavor, use ripe but firm Roma tomatoes.