Pico de gallo is a fresh, uncooked Mexican salsa made of finely chopped tomato, onion, chile, cilantro, and lime juice - also called salsa fresca or salsa cruda. The name translates to "rooster's beak," generally explained as a reference to the small, sharp-edged dice of the vegetables. Unlike cooked or blended salsas such as salsa roja or salsa verde, pico de gallo is never pureed; the ingredients stay chunky, which keeps the mixture bright and crisp rather than saucy. It is served as a topping for tacos, grilled meat, fish, and eggs, or as a dip with tortilla chips, and is typically made just before serving, since the tomatoes release liquid and lose their crunch after a few hours.