🔥🌮 Happy Taco Tuesday, Fam! 🌮🔥

To kick off the year, we’re diving straight into Salsa 101 with our boy Jonathan Zaragoza. The man who turned birria into a lifestyle is breaking down salsa the right way: bold, balanced, and built to upgrade every taco in your 2026 lineup.

Expect flavor theory, real technique, and zero shortcuts. This series is required viewing if your tacos mean business. 🌮🔥

Plus, we’ve got a spicy deal on titanium pans that can handle serious heat.

Scroll down, don’t blink, and get the low down on the first salsa.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Jonathan Zaragoza AKA @goatboyintl
🌮 Fun Fact: Pico de gallo translates to “rooster’s beak,” a fresh Mexican salsa meant for pinching with fingers, built on tomatoes, chile heat, lime, and crunch. 🌮✨

Roma tomatoes: ~1 lb 7 oz (about 4–5 medium), cores removed, small dice
White onion: ~½ cup finely diced, rinsed under cold water
Cilantro: ~¾ cup loosely packed, chiffonade
Fresh lime juice: ~1½ tablespoons
Serrano chile: ~1 small chile, stemmed and minced (adjust heat as needed)
Diamond Crystal kosher salt: ~1½ teaspoons
Chiltepín chile powder: optional, for garnish and flex 🌶️

1️⃣ Combine all ingredients in an appropriately sized container.

2️⃣ Mix thoroughly and let the salsa marinate for about 30 minutes. This allows the flavors to meld and intensify.

3️⃣ Taste and adjust as needed. Want more lime? A little extra salt? Go for it!

4️⃣ Sprinkle with chiltepín chile powder before serving (if you’re feeling spicy).

Desflamando la cebolla: Rinse diced onion under cold water to tame the bite without losing crunch. Smooth flavor, same attitude.

Tomato guts = control: Scoop out seeds for a thicker salsa and save them for Mexican rice. Zero waste, all payoff.

Fresh wins: It’ll last a week chilled, but pico peaks in the first 24–48 hours. Make it, flex it, eat it.

WATCH the VIDEO!