[jyl]

Apparently, using fresh lime juice and fresh garlic in your salsa fresca (or pico de gallo, another term for it) retards or prevents contamination with salmonella, E. coli, etc, which can be a problem with restaurant salsa fresca.

I only make the salsa fresca. I like cooked salsa too, but don't make it. I'd like to make salsa verde, though.