How to prepare Mexican pico de gallo sauce recipe

If you like Mexican food, you will know that recipes are often served with a fresh garnish, a kind of vegetable mincemeat that receives this peculiar name. Today we show you how to prepare Mexican pico de gallo sauce recipe.

This classic Mexican dressing, sauce, or side dish is fresh and healthy, super easy to make, and requires no special kitchen equipment other than a juicer and knife. It is one of those recipes that you will use very often.

The name of this sauce is curious, which some people say comes from the shape of the serrano chili, reminiscent of a rooster’s beak, or that it resembles bird food, or because people used to eat it by pinching the pieces with their thumb and the index, as pecking.

Learn how to prepare Mexican pico de gallo sauce recipe

In Mexico it is the most popular sauce. On the other hand, due to the color of the tomatoes, onion and chili (and cilantro), respectively, red, white and green, it is also known as salsa bandera (for the colors of the Mexican tricolor flag). or Mexican sauce.


  • Servings: 4
  • Very ripe and fleshy tomatoes: 2
  • White or red onion: 1
  • Fresh jalapeno pepper: 1
  • Fresh coriander a bunch
  • Lime juice: 3
  • Salt a bit
  • Avocado (optional)


  • Preparation Time: 10 min
  • Cooking Time: 10 min
  • Total Time: 30 min

We start by cutting the tomatoes into small squares, after seeding them. We also carefully chop the coriander without tearing or crushing it so that it does not get wet or lose flavor.

Then we do the same operation with the onion, cutting it into brunoise. We can use white onion, -respecting the white color of the flag-, spring onion or red/purple onion, which has a delicious flavor in this recipe.

Finally, we also chop the green peppers. We can use serrano pepper or if we can’t find it, jalapeño pepper. In any case, we can make a pretty good workaround using peppers from Gernika or Herbón (from Padrón), to make our pico de gallo sauce.

You can also use the pickled jalapeño peppers that they sell canned. With one or the other, it will be necessary to remove the seeds and the white veins from the interior so that they do not sting excessively. Once everything is chopped, add a pinch of salt and mix everything in a bowl or jar.

Finally, we squeeze the limes or lemons and water the preparation with the juice. In the original recipe, avocado is not added, but you can if you like, which works very well. You can also add a clove of minced garlic or even a splash of olive oil, but the classic recipe only has what we have indicated: tomato, onion, chili and coriander, with lime or lemon juice.


Read: How to prepare Mexican basket tacos

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