Pico de Gallo

Origin: Mexico. A fresh, uncooked relish of diced tomato, onion, jalapeño, cilantro, and lime juice, distinguished from blended salsas by its coarse, chunky texture.

Flavor Profile: Fresh and bright, with a clean vegetal sweetness from the tomato balanced by onion sharpness and lime acidity.

Culinary Uses: Topping for tacos and grilled meats; dip for tortilla chips; garnish for soups.

Regional Variations: Regional names vary (salsa mexicana, salsa fresca) though the preparation is largely consistent; some versions add diced mango or other fruit for a sweeter variant.

Storage: Best fresh; refrigerate no more than 1–2 days as the vegetables release liquid.