Recently, when I was in Mexico, I had the chance to try the traditional Mexican salsa aka Pico de Gallo from multiple places. The secret ingredient, that most people don’t know, was even divulged to me…AND I’m going to share it with you right now!
Fun fact: the traditional Mexican salsa is also called salsa bandera “flag sauce” because it is the color of the Mexican Flag! So while you may opt to use red onions in this, from what I noticed in Mexico – you will not find them using red onions because it would change the red, white, and green color scheme of the flag!
As I traveled around Puerto Vallarta, pico de gallo was served almost everywhere. Restaurants would bring it out with chips as a starter while you waited for your meal, entrees would be served with it on the side to add it to your dish, it was served with almost everything besides dessert! It’s kind of like ketchup in America – you can put it on so many different things, it’s a very versatile sauce!
But the most eye opening moment was when a local talked to me about how to make the freshest tasting pico de gallo!! I would have never guessed this ingredient was in the salsa until I started to take notice – truly taste and see it. The secret ingredient is CUCUMBERS!!! It maintains the colors of the Mexican flag and makes everything just taste better! I always wondered when I made pico de gallo at home, why it tasted like it was missing something and now I know. When I came home from my trip, I instantly began to work on a recipe – getting the measurements just right (because I already knew what ingredients were in it, but not how much of each ingredient) and I believe this is the closest pico de gallo I’ve ever tasted to the ones I had in Mexico.
Authentic Pico de Gallo
Ingredients
- 2 large tomatoes, diced
- 1/4 white onion, diced
- 1 jalapeño, diced
- 1 small cucumber or 1/4 large cucumber, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt, to taste
- Pepper, to taste
Instructions
- Add all ingredients to a bowl, mix together, and chill right before serving
Notes:
*For best results let it rest in the refrigerator for at least 20 minutes to marinate together
*Make sure to continually taste as you add the salt & pepper. Add little bits at a time so you don’t over season the pico de gallo
What did you think?