What's Pico de Gallo?

Hi, I read menus that list Pico de Gallo as one of the ingredients usually for Burritos or Mexican foods but have never heard of it, so can anyone tell me what this is and perhaps furnish a recipe??

It is a more busier salsa. Here is my favorite, but the the options to throw in anything or omit things are to your taste, I don’t have a recipe, I just make the amount according to how many people your serving.
Diced steak tomatos
Diced up red or white onions (I perfer red)
diced up jalepeno peppers (again to your taste) I use 2 to 3 I like spicy
shredded green cabbage (I use a about a half a head)
Handful of minced fresh cilantro (optional)
the juice of two large limes
a little salt
Stir it all up and let it sit in the fridge for at least 2 hours to allow everything to marry. This is great on all sort of main dishes and dipping with chips.

Pico de gallo is almost a staple in Texas. We chop the tomatoes, onions, cilantro, fresh jalapenos, add salt and lime, and put on chicken or beef fajitas, also use it as a dip or mix with avacados for a garnish. It is also a great shrimp cocktail base.

I accidentally discovered a great addition to regular pico de gallo. The first time I made it at home, I was flying by the seat of my pants, trying to remember what all was in it at the last restaurant where I had it. I would have sworn there was a little bit of cucumber in it, so I added some. It was fantastic - even better than the pico I’ve had at several different restaurants! lol

So, whenever I fix homemade fajitas, I always make my own pico, and I use the usual fresh tomatoes, onions, jalapenos, and cilantro, but I also finely dice a small amount of cucumber (after spooning out the seeds) and add it to the mix, along with, salt, pepper and a tiny bit of lime or lemon juice, whatever I have handy. After mixing, I let it set in the fridge for at least a couple of hours before using it.

The cucumber really freshens it up and gives it a great flavor!