How about Pico de Gallo? Tomatoes, onions and cucumbers chopped up real fine, but not to a paste, and enough jalapeno to make me slam my drink down my throat, ice and all.

Great stuff, even though the recipe I use is Jewish rather than Mexican. Pico de Gallo is the only name I’ve ever seen for anything similar, so there we are.

You’re supposed to eat it by itself, but I use it as a relish on burgers and hot dogs. When I deign to make it, I add enough vinegar (and I absolutely detest pickled anything) and olive oil to keep it sticking to itself, but no more. With fresh tomatoes, it’s a summer thing, but if you must, canned pre-diced will work if you drain the slop off them.