Well, whatever it is, I made some up last night, rather spur of the moment, and it turned out good!
5 or 6 tomatoes, peeled, sort of seeded
1/2 large vidalia onion
1/2 jalapeno, seeded, chopped fine
juice from 1/2 lemon (didn’t have a lime)
parsley (wishing for a cilantro plant right then)
OK, so what IS it? Pico or salsa?
From my wee bit of research, pico de gallo means “beak of the rooster”. Seems appropriate around here and I’m sure Jethro would be proud. Picos are generally served fresh and are not cooked or roasted. Salsas are cooked or roasted and will keep much longer. Picos are salsa, but not all salsa is a pico. The ingredients in either are essentially the same. There are tons of pico and salsa recipes on the ‘net with many creative versions including fruits & other veggies, beans, seafood, olives, you name it, it has probably been thrown in a salsa somewhere. My version is probably too heavy on the tomatoes to be considered a true pico, but what is a girl to do when handed a box full of juicy ripe garden fresh tomatoes?
I would love to throw this pico into a bowl of mushed avocados. I love avocados, but for some reason, they hate me.
For your futher perusing: Tex-Mex Dictionary
Oh look, where does the time go…its LUNCH time!