The Mexican sauce made from fresh tomatoes, onions, cilantro, and lime is pico de gallo.
Pico de gallo is a fresh, uncooked salsa traditionally made by chopping tomatoes, onions, and serrano peppers, then mixing them with cilantro, salt, and lime juice. The result is bright, crisp, and relatively low in liquid compared with many blended Mexican salsas.
It is commonly spooned over tacos, grilled meats, eggs, nachos, and fajitas, or served alongside tortilla chips. Because it is chunky rather than puréed, pico de gallo can also function as a topping or ingredient in its own right. Jalapeños or habaneros may replace serrano peppers, depending on the recipe and desired heat.
The name literally means “rooster’s beak,” although its exact origin is debated. Explanations include the shape of the serrano pepper, the way people once pinched up the chopped mixture with their fingers, and its bird-feed-like texture. In Mexico, it may also be called salsa mexicana, salsa fresca, salsa cruda, or salsa bandera, referencing the red, white, and green colors of the national flag.