Salsa Mexicana

Salsa Mexicana

Makes about 2 cups (500ml)


In some areas this is called pico de gallo and is perhaps the best known of all table sauces. Certainly it is the most ubiquitous. There are occasional regional differences that can be found in my other books.

Chop evenly and carefully; there is nothing so unattractive as unevenly chopped ingredients in this sauce. A serrated knife for the tomatoes is almost indispensable. The balance of ingredients is variable according to taste.

8 ounces (225g) tomatoes, finely chopped,
     about 1-1/2 cups (375ml)
1/2 cup (125ml) finely chopped white onion
3 serrano chiles, or to taste, finely chopped (not seeded)
1/3 cup (83ml) finely—but not too finely—chopped cilantro
Sea salt to taste
1/4 cup (63ml) water (optional)

Mix all the ingredients and serve at room temperature.

Although best served as soon as possible, this sauce will keep for a few hours without losing its crispness and fresh cilantro flavor. Obviously this is not a sauce for freezing.

Clockwise from left: Salsa Mexicana, Salsa de Jitomate, Salsa verde


Buy the Book!


From My Mexican Kitchen
Techniques and Ingredients
by Diana Kennedy
Clarkson Potter
Hardcover, $40.00
ISBN 0-609-60700-6
Recipe reprinted by permission.


From My Mexican Kitchen


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This page created January 2004


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