During summer especially, I make A LOT of salsa fresca…otherwise know as salsa bandera, as the colors of the tomato, onion, and japalño match those of the Mexican flag. Salsa bandera is incredibly simple to make, and it is extremely versatile…use it as a traditional salsa with tortilla chips, or a topping on your street tacos. Salsa bandera is especially good as a garnish for fish tacos, especially when paired with a good hot sauce.
Below is the recipe I use when making salsa bandera. It’s not an exact science, the salt, pepper, sugar, and lime, are all to taste…so I feel like I’m adding different amounts every time. I have also been told you can squeeze a lemon, instead of a lime, into the salsa for a slightly different flavor.
So break out the mojitos, margarita maker, Dos Equis, or whatever, make a batch of salsa bandera, and enjoy!
Ingredients
- About 4 cups of chopped tomatoes (ripe yet firm)
- 1-2 jalapeños, chopped finely (remove the seeds if you want to lessen the heat)
- 1 small white onion, chopped finely (about 3/4 cup)
- 1-2 small garlic cloves, minced
- A few sprigs of fresh cilantro
- 1 lime to taste
- Salt to taste
- Pepper to taste
- A few pinches of sugar to taste
Instructions
- Chop the tomatoes, and place them into a colander.
- Place the colander on top of a bowl and let it sit for 30-45 minutes. This will drain the juice from the chopped tomatoes.
- After 15-20 minutes, add the chopped onions, jalapeno, garlic, and cilantro to the colander, and give it a light toss. This lets the flavors mingle together.
- After 45 minutes, shake the colander to drain off the excess tomato juice. You will see the drained juice in the bowl below the colander. Discard it.
- Take the same bowl, wipe it dry and toss the contents of the colander to the bowl.
- Add salt, pepper, lime juice, and sugar.
- Give it a toss and taste. You can add more salt, pepper, lime juice, and/or sugar if needed.
