In Mexico pico de gallo is used to describe a wide variety of regional salsas, which are always made with cubed fresh fruit and/ or vegetables. Pico de gallo is also known as salsa picada, which means minced or chopped sauce. The most common version is made with red tomatoes, onion, and green chiles and is sometimes called salsa mexicana or salsa bandera, because the colors in the salsa represent those of the Mexican flag. I like to make mine with yellow tomatoes when I am in the mood for a sweeter salsa. Feel free to use red tomatoes if you want to keep it traditional.

Ingredients

　　1 1/2 pounds yellow tomatoes, seeded and chopped

　　3/4 cup chopped onion

　　1/2 cup chopped fresh cilantro

　　3 tablespoons fresh lime juice

　　2 serrano chiles, stemmed, seeded, and minced

　　Salt and freshly ground black pepper

　　Mix the tomatoes, onion, cilantro, lime juice, and serrano chiles in a medium bowl. Season with salt and pepper. Cover and chill for at least 30 minutes, until the flavors blend. (The salsa can be made 4 hours ahead.)

　　Fresh Mexico