Pico de Gallo, or affectionately know as "banderita" or "salsa fresco," is a cornerstone of the Mexican dinner table. Named after a rooster's beak because of the original way of eating by pinching some between the forefinger and thumb; this condiment can be put on nearly everything, but is most favorably used in tacos. However you choose to enjoy it, we hope you love it!
1 1/2 cups of seeded and diced tomatoes (about 2 medium tomatoes)
1/3 cup of chopped onion
1 jalapeño or serrano chile, finely diced
1 tablespoon of lime juice
1/2 teaspoon of salt
- Combine ingredients! That's all it takes!
*Pro tip: Let the tomatoes marinate in lime juice and salt till the red deepens, then combine the remaining ingredients and drain excess liquid.