I love pico de gallo or salsa anytime! I often use them as a side dipper with quesadillas or baked pita chips. The difference between the two is the consistency—pico de gallo has chunkier, more distinct ingredients. Salsa is often thinner and has a more liquid consistency.
It is very easy to make either pico or salsa from a mix of delicious Roma tomatoes, onions, lime juice, seasoning, jalapeños, and cilantro, if desired.
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Pico de Gallo or Salsa
- 6 whole Roma or plum tomatoes Diced.
- ½ whole Red onion Minced.
- 3 Tbsp Chopped fresh cilantro
- ½ Jalapeno pepper Seeded and minced (optional).
- ½ Lime Juiced.
- 1 clove Garlic Minced.
- 1 pinch Garlic powder
- 1 pinch Ground cumin Or to taste.
- Salt and ground black pepper To taste.
- Cilantro Optional.
- Dice the tomatoes, mince the red onion and jalapeño, and chop the cilantro.
- Stir the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
- Refrigerate at least 3 hours before serving.
Salsa is easy to make but packs in a lot of flavor. It is low in calories and carbohydrates. Pico de gallo is higher in fiber and has lots of vitamins, minerals, and taste. It can be added to many different recipes. Pico has a similar consistency to the tomato mixture of bruschetta. I often use them interchangeably. The pico with jalapeños seems to pair a little better with chips and the bruschetta is my preferred complement to crusty bread with olive oil. But both use Roma tomatoes and similar seasonings! Nutrition Values:
Per Serving: 10 calories; protein 0.4g; carbohydrates 2.2g; fat 0.1g; sodium 15.2mg.