The difference between salsa and pico de gallo is that salsa is cooked; pico de gallo is made from fresh ingredients and stored fresh.
My personal recipe for pico de gallo goes more or less like this.
3-4 lbs fresh tomatoes
2 serrano peppers; more if you like it hotter, you can add several de-seeded for the color
1/4 C minced onion
1 T vegetable or canola oil
juice from a fresh lime; 1/2 lime if you use Persian lime
1-2 bunches of fresh cilantro, leaves removed and chopped
Cut the ends off your serranos and split in two. Depending how big they are, you may or may not want to de-seed one of them (it’s the seeds and inside that add the heat). Oh heck be brave and finely chop both of them, placing them in large bowl. NOTE: it’s easier to add more serranos later to add some heat, rather than get it too hot early…
Place your finely chopped onion with them.
Add your oil
Add your salt
Blanch your tomatoes if you like; I used to but it was too much work. Cut your tomatoes into wedges and rinse and removed the seeds and the slime. If you don’t remove the seeds and slime, you will have a watery messy pico de gallo.
Set aside to drain while you cut the rest of your tomatoes.
Then, chop them up finely, and add to your container.
Pull the leaves off your cilantro. I know it’s a pain, but you can just chop it up stems and all, but you will have “chewier” pico de gallo with the stems.
Mix your ingredients well and chill for several hours…nothing wrong with a sample…chef’s privilege.
This will last about a week in your fridge.
Remember, you want this thin enough to dip tortilla chips into and scoop out large amounts piled on your chip. Too many big pieces will break your chips.