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Salsa Mexicana

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Salsa Mexicana, or Pico de Gallo, is a vibrant Mexican condiment that brings a burst of freshness to any dish. Made from a simple yet flavorful mix of ripe tomatoes, crisp onions, spicy jalapeños, fresh cilantro, and lime juice, this salsa embodies the essence of Mexican cuisine. The colors of the salsa are also representative of the Mexican Flag.

Salsa Mexicana in a red bowl with chips on the side.

Growing up in Texas, this salsa was called Pico de Gallo. My husband grew up in Mexico and they call it Salsa Mexicana. It’s the same recipe and considered a staple condiment in Mexican cuisine. You can eat with tortilla chips or add it to Crispy Taquitos or Molletes.


The ingredients are simple, therefore it’s important to use fresh ingredients to ensure the best flavor. Customize the heat of the salsa by using a jalapeno for mild spice or a serrano for more spice. Here’s what you’ll need:

  • Roma Tomatoes
  • White Onion
  • Cilantro
  • Jalapeno or Serrano
  • Lime
  • Salt
Ingredients labeled with text: salt, lime, onion, jalapeno, tomatoes, and cilantro.

If you prefer a really spicy salsa then try this recipe for Chile de Arbol Salsa, it really packs in the heat!

How to Make Salsa Mexicana

While there are different variations of Salsa Mexicana, including versions where the salsa is blended and the ingredients are roasted. The recipe I’m sharing has all the ingredients diced into similar size pieces and tossed with fresh lime juice and salt.

Diced tomato, onion, cilantro, and jalapeno in a glass bowl.

Combine the diced tomatoes, onion, jalapeno, and cilantro in a bowl. Squeeze one lime then add a quarter teaspoon of salt. Mix well and taste for seasoning. Add more lime, salt, or jalapenos if needed.

The salsa taste best after it sits in the refrigerator for about 30 minutes and best eaten the day of. Serve the salsa Mexicana as a side dish with chips, Huevos Rancheros, or on Crispy Tacos.

Pico de gallo in a red bowl with chips on the side.

Don’t forget to leave a Rating or Review below after you make it, I truly appreciate it!

More Mexican Salsas

Feature image of salsa Mexicana in a red bowl with chips.

Salsa Mexicana Recipe

Salsa Mexicana, or Pico de Gallo, is a fresh mix of tomatoes, onions, jalapeños, cilantro, and lime juice, adding a zesty touch to any dish.
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Servings 6


  • 4 Roma Tomatoes
  • ¼ White Onion
  • 1 Jalapeno or Serrano
  • ¼ bunch Cilantro
  • 1 Lime
  • ¼ teaspoon Salt


  • Slice the roma tomatoes and onion the same size and place in a bowl.
  • Finely chop the cilantro. I use both the leaves and stems, then add to the bowl.
  • Dice a Jalapeno or Serrano and place in the bowl. If you want it to be less spicy, remove the seeds and rib from the pepper.
  • Squeeze the lime, add salt, and mix to combine. Taste for seasoning and add additional lime, salt, or peppers if needed.



The Salsa Mexicana tastes best after it sits in the refrigerator for 30 minutes and served the same day after making it. 


Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 100mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 398IUVitamin C: 12mgCalcium: 9mgIron: 0.2mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Pico de Gallo, Salsa Mexicana
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One Comment

  1. I can’t wait for you to try this recipe, please leave a rating and review- I appreciate it!!

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