Howdy, oj-
Why, thanks Bill!
No specific recipe, but it's not at all difficult.
Pico de Gallo (Literal translation is beak of the rooster.) Don't know how it got it's name, but it's also called Salsa Fresca, or fresh salsa......
You'll have to judge quantities...for the Pig Roast, I might buy 10~12 Romas, 1/2 dozen garden variety tomatoes, 8 limes, 2 bunches of cilantro, 2~3 chilies, 3~4 large Red onions. Garlic is optional and adds a nice touch. Not all might get used; I kind of judge as I'm working. It's important to note that you really can't screw this up; it will still be edible no matter what you may goof up....
Primary ingredient is tomatoes. Choose a variety if you like, but I prefer some Roma's (nice firm flesh) blended with the common garden variety. You're looking for nice, deep red, juicy ones! (Yes, this will be messy, so be sure to use a cutting board.)
Next is onion. Just my personal preference, but I use the Red Onion; gives a nice look, and isn't overpowering.
Plenty of FRESH limes!
Cilantro! You'll find this around the parsley in your grocery store (sometimes known as Chinese parsley.) Once you taste this, you'll recognise it as the ingredient in Mexican cooking that gives it the "Mexican" flavor.
Chilies. I use whatever is available, either singularly or in combination. Jalepenos are OK, I prefer serranos and/or habeneros. A word of caution: you can always add more, but you can't take 'em out once they're in. And remember that it get a bit hotter as it sits; I prefer to make the salsa a day ahead of time and refridgerate 'til I need it. Gives all the flavours a chance to blend....Further note: in decending order of heat they are habenero, serrano, and jalepeno. You can't substitute equal quantities for each other; it takes far less habenero than jalepeno to get an equivalent 'burn' going....
Chop tomatoes. Chunk 'em up. Don't worry too much about dicing, etc.
Chop onion. Ditto for dicing; it all tastes good.
Dice or mince cilantro.
Finely chop chilies. CAUTION! They will coat your fingers! The capsacin (the 'heat') is oil-based and very difficult to wash off! Try some lime juice, and avoid rubbing your eyes (or scratching other sensative areas.)
I frequently prepare all the stuff but chilies, then divide according to males/females and kids, and add chilies seperately. That way the guys can have the hot stuff, and the more timid can still enjoy the wonderful flavour without a trip to the emergency room!
Roll limes on counter, pressing down with palm of hand (to release juice.) Slice in half and squeeze over mixture. Be liberal with the limes...
Mix all, let stand in 'fridge, then enjoy!
PM me if confused or clarification is required.