One of Mexico's cuisine more popular condiment is the Pico de Gallo, also called salsa fresca. The name means rooster's beak which resembles the shape of the chile serrano that is used to spice up the salsa. I heard this from my Mexican friends so I stick to this suggested etymology. The salsa is great with quesadilla, open-faced sandwiches called molletes, tacos, and many more. I made the salsa for tacos, a corn or wheat tortlla folded or rolled around a filling.
The salsa is made by mixing diced tomatoes, diced red onions, roughly chopped cilantro and finely diced jalapeno peppers. Seasoned with lime juice, sea salt and pepper to taste. This condiment is always made according to ones taste but more hot chili or lime is added to really enjoy this zesty salsa!
Warm the tortillas by putting them in a covered plate for 1 minute in the microwave oven and keep them covered until serving.
Individual serving of sliced or shredded chicken is folded or rolled in a tortilla. This is a roast chicken that was rubbed with sea salt and pepper and lemon juice and the lemon pulp placed in the cavity and baked.
Sliced avocado with the salsa makes a delicious vegetarian dish as well.