The fresh salsa made from chopped tomatoes, onions, and cilantro is called pico de gallo. It is a Mexican salsa commonly prepared with diced tomato, onion, fresh chile, cilantro, salt, and lime juice, although recipes vary by region and household.
Pico de gallo is also known as salsa fresca, salsa cruda, or salsa mexicana in different contexts. Unlike many blended or cooked salsas, it is generally chunky and relatively low in liquid. The ingredients are chopped rather than puréed, which gives it a crisp texture and makes it useful as both a topping and a dip.
The name literally translates as “rooster’s beak.” Its origin is disputed: explanations include eating the mixture by pinching it between the fingers, its minced texture resembling bird feed, or the shape of serrano peppers. Another common mix-up is salsa verde, which is usually green and tomatillo-based, while guacamole is an avocado preparation rather than this tomato-and-onion salsa.