

Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.īoth are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor (if only you could see my regular burrito bowl order at Chipotle). It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Pico de gallo always uses raw, diced ingredients. Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different. What’s the difference between pico de gallo and salsa?

You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. Let’s make pico de gallo while the tomatoes are still good. It’s funny that I’ve shared so many variations on pico de gallo over the years, but never my classic pico de gallo recipe. Eggs! Tortillas! Beans! Spaghetti, even! Why not? Their pico de gallo was super fresh and utterly irresistible, and I piled it onto every single meal. We stayed at an all-you-can-eat resort, which meant all-you-can-eat pico de gallo. I didn’t fully appreciate pico de gallo’s wonder, though, until my family traveled to Mexico one summer when I was in college.

When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). Do you love pico de gallo like I do? It’s a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.
