Salsa Bandera

Salsa Bandera gets its name from the Mexican flag: red tomatoes, white onion, and green cilantro come together in a chunky, no-cook salsa that’s all about freshness. Unlike cooked salsas, this one lives and dies by the quality of your produce.

What sets this apart from a standard pico de gallo is the addition of cucumber and radishes. The cucumber adds cool crunch, while the radishes bring a peppery snap that balances the acid from the vinegar and lemon juice.

Chop everything to a similar small dice so every scoop hits all the flavors at once. The dressing of vinegar, oil, and lemon juice ties it together without weighing it down.

This salsa is best eaten within a few hours of making it, while everything is still crisp and bright.

Kitchen Tips

• Use the ripest tomatoes you can find. Mealy, out-of-season tomatoes will make this taste flat.
• Seed the cucumber if it’s the English variety, or peel and seed a standard cucumber to avoid bitterness.
• Start without the jalapeños, taste, then add heat to your preference. You can always add more but can’t take it back.
• Drain off any pooled liquid before serving if it sits for more than 30 minutes.

Variations

• Fruit salsa: Add diced mango or pineapple for a sweet-savory twist that pairs great with grilled fish.
• Spicy: Leave the jalapeño seeds in for serious heat.
• Avocado: Fold in diced avocado right before serving for a creamier texture.