Question:

Isnt salsa the same thing as pico de gallo?

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Sorry, I had posted this question earlier and it was removed! Not sure why really.

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  1. Pico de Gallo is actually a type of Salsa. Salsa just means "sauce."

    The main differences...

    * Pico de Gallo is a sauce that is poured/spooned onto something; whereas a salsa is dipped into.

    * Pico de Gallo is made of fresh vegetables like tomatoes, onions, chiles, etc., but the liquid is drained slightly to make a drier consistency so it can be spooned onto something. Whereas in salsa, you keep all the of liquids released by the vegetables-no draining at all, more saucy/liquidy consistency.

    (Example: Tacos usually get Pico de Gallo put on them, whereas as tortilla chips are dipped into salsa)

    * Pico de Gallo is usually hotter (pico = verb picar = "hot/sting") than a traditional salsa. Pico has a "bite" to a it= more spicy. Salsas don't necessarily have to be spicy.

    It all comes down to semantics...both delicious and really, can be used and called however you like!

    Makes me want to go and eat some, now! LOL!


  2. Someone probably misunderstood your Spanish - but pico de gallo is one recipe for salsa.  There are many, and most of them are delightful and delicious.  Enjoy!

  3. salsa is more liquid and pico does not have the liquid like salsa does.

  4. Pico de gallo is diced yellow or white onion, diced fresh tomato, minced jalapeno, minced garlic, lemon juice, lime juice, chopped cilantro and salt & pepper.

    Salsa has similar ingredients but it is blended and may be served raw or cooked

  5. seems to me pico de gallo and salsa fresca would be the same thing.

  6. No.  Salsa is usually canned. Also, salsa is usually pureed so that at least some of it is liquid.Pic o de Gallo  is minced fine. Pico de Gallo is fresh salsa made with only fresh ingredients.

  7. Salsa is cooked, pico de gallo is made fresh, the basic ingredients are the same

  8. they are very similar, but pico is drier.  there is no sauce to it, just the veggies.
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