Chopped Tomato Salsa

Pico de Gallo


Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

I call this la bandera (flag) salsa because it has the three colors of the Mexican flag: green, white, and red. This happens to be the salsa that I notice at almost all salsa bars in both restaurants and fast food taquerias. Your salsa will taste the best if you use fresh ingredients during their peak season, summer and fall. The longer the salsa sits the tomatoes start releasing their own juices and make the salsa too watery, so Mom came up with the idea of adding tomato sauce; it helps the salsa thicken without losing its tomato flavor or overpowering the other ingredients.


  • 1 jalapeño pepper, stemmed and chopped
  • 1 serrano pepper, stemmed and chopped
  • 3 small Roma or vine-ripened tomatoes, chopped
  • 1 small white onion, chopped
  • 1 tablespoon chopped cilantro
  • ½ teaspoon salt
  • Juice of 1 lime
  • ¼ cup tomato sauce


Put chopped jalapeño, serrano, tomatoes, onion, and cilantro in a large mixing bowl and sprinkle with salt.

Add lime juice and tomato sauce. Mix well and taste and add additional salt if necessary.

Serve as a topping on fish, chicken, grilled steak, or with a basket of tortilla chips.