I tend to think of "pico" as having fresh tomatoes and hot sauce or picante as a cooked salsa using fire roasted or cooked tomatoes. At some Mexican restaurants in San Antonio, you will be offered both with your meal. When I saw some beautiful cherry tomatoes at a farmer's market, I knew exactly what to do with them. Make pico, of course! This is one of those sauces that gets better the longer it sits in the fridge.
Pico de Gallo
2 cups cherry tomatoes, washed, stems removed, chopped
1 jalapeno, seeds removed and finely chopped
1/4 cup onion, finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup cilantro, washed and finely chopped
juice of half of a medium size lime
salt and pepper to taste
Combine all ingredients into a bowl.
*OR add ingredients into a food processor and puree until chunky*