Though Pico de gallo
seems to be the most commonly known Mexican salsa, I have come to know that this "Green salsa
" or "Green Sauce
", which is what "Salsa Verde
" stands for, is more common in a Mexican table! This version of salsa is very flexible - its enjoyed chunky, smooth, mildly hot or not hot at all, cooked or raw etc. etc. It all comes down to the diner's palate. We like our sauces/dips chunky and do not enjoy "hot" dishes. Hence have kept it simple and mild.