In Mexico, tomato-based pico de gallo is normally called what?

In Mexico, the tomato-based version of pico de gallo is normally called salsa mexicana.

The name means “Mexican sauce” and refers to the familiar raw mixture of chopped red tomatoes, white onion, green chile, cilantro, lime juice, and salt. Those colors also explain another nickname, salsa bandera, or “flag sauce.” The ingredients are usually cut into small pieces rather than puréed, giving the preparation its characteristic chunky texture.

Pico de gallo is not used identically throughout Mexico. In some regions, the phrase can describe fruit salads, vegetable mixtures, fillings, or other chopped preparations dressed with lime and chile. Consequently, salsa mexicana is especially useful when referring to the classic tomato-and-onion version.

It is also easy to confuse salsa mexicana with salsa roja or salsa verde. Salsa roja is generally a red chile-and-tomato sauce, while salsa verde is commonly based on green tomatillos and may be cooked or blended. Salsa mexicana is typically fresh and uncooked, although recipes and local terminology can vary.