Salsa, on the other hand, can be made with stewed tomatoes, is richer tasting and generally closer to a sauce, since the tomatoes are soft.īoth are delicious, both go great with taco, burritos, nachos and co. Pico de gallo always uses fresh diced ingredients, which gives it a wonderful chunky texture. Texture! Pico de gallo (also called “salsa fresca”) 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? And an optional clove of garlic - for us garlic lovers. You will need only 7 ingredients (counting the salt): ripe red tomatoes, onion (white is traditional, but red is also fine), fresh chilis (jalapeño are the best, serranos are also fine), fresh cilantro, lime and salt. Translated into English, the Spanish phrase “pico de gallo” literally means “rooster’s beak.” To my recollection, this is because the color of the salsa resembles the roosters feathers and since it is spicy, it pecks at you like a rooster’s beak. We simply love it! Made with 7 simple ingredients, you almost don’t need a recipe for it. In Vancouver everyone loves pico de gallo - so you won’t have to search long or far to find it. One that made everything from scratch - from the fresh, chunky, and highly addictive salsa called pico de gallo, to the tortilla chips used to dip in it. My love affair with pico de gallo began in high school when I took job in an authentic Mexican restaurant. This too is a recipe that brings me back to my west coast Canadian roots.
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