<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (March 2017) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (March 2017) (Learn how and when to remove this template message) </Td> </Tr> <P> In Mexican cuisine, pico de gallo (Spanish pronunciation: (ˈpiko ðe ˈɣaʎo), literally beak of rooster), also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and lime juice . Other ingredients, such as shrimp, or avocado, are also sometimes added . </P> <P> Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas . </P>

What is the translation of pico de gallo