Piper Cooks

menu icon
subscribe
search icon

×

Pico de Gallo vs Salsa

Modified: · Published · by · 2 Comments · This post may contain affiliate links. Read our privacy policy.

jump to recipe

What's the difference between Pico de Gallo vs Salsa? While these are both popular Mexican condiments there are some key differences in ingredients and techniques.  Learn all about the difference between Pico de Gallo and salsa and then can try my easy recipe for Pico de Gallo.

A bowl with fresh diced tomato, onion, jalapeno, and cilantro.
Jump to:

Let's talk about these two easy-to-make fresh salsas, both made with simple ingredients, both perfect for dipping tortilla chips into.

A bowl of green salsa verde in the foreground and a bowl of pico de gallo in the background.

What is Pico de Gallo?

Pico de Gallo is also known as "salsa fresca" or "fresh salsa" and is a chunky uncooked condiment made with fresh ingredients like tomato, diced jalapeño, lime juice, and cilantro.

The ingredients for pico de gallo are all used fresh, not cooked, and are finely diced to result in an even mix of the ingredients. The ingredients are not blended and the flavors all stand out on their own.

What is Salsa?

Salsa is a more general term for sauce. Salsa is made with similar ingredients to Pico de Gallo but in different ratios - usually being more tomato heavy.

Salsa can be cooked or raw, while Pico de Gallo is always raw (fresh!).

The ingredients for salsa are typically tomato, onion, lime juice, cilantro, plus other spices and dried or fresh chilies.

For salsa the tomato, onion, and chilies can be either used fresh, boiled, roasted, or charred and then blended. Salsa has a smoother texture than Pico de Gallo but can still be left a bit chunky for some texture.

Pico De Gallo vs Salsa vs Salsa Verde

Pico de Gallo is a fresh chopped mix of tomato, onion, jalapeño, lime, and cilantro while salsa is a cooked or uncooked blended version of the same ingredients with other variations. Salsa Verde is made with tomatillos instead of tomato. The ingredients are cooked (either boiled, roasted, or charred) and blended just like red salsa.

Pico De Gallo & Salsa Verde PiperCooks.com
A store-bought package of Tomatillos.

Ingredients for Pico de Gallo

See the recipe card for exact amounts.

A bowl with fresh diced tomato, onion, jalapeno, and cilantro.
  • tomatoes: fresh tomatoes are used for Pico de Gallo. I like to use Roma tomatoes you can use any fresh tomato including cherry tomatoes.
  • onion: I usually use white onion but you can also use yellow or red onion.
  • jalapeño: I like jalapeños for my fresh salsa but you could also use Serrano peppers which are spicier. In Yucatan, Mexico we are most often served fresh or blended salsas with habanero peppers (quite spicy).
  • cilantro: cilantro is very typical in Mexican cuisine, especially in Pico de Gallo. However, if you are not a fan, try flat parsley leaves for some herby greenness without the same flavor.
  • lime juice: this is key to adding a fresh zippy flavor and bringing all of the other flavors together. Fresh is best but bottled will do if it's all that's available to you.

Substitutions for fresh salsas

  • cilantro: Try flat parsley leaves for some herby greenness without the same flavor.
  • jalapeño: try spicier peppers like serrano or habanero.
  • roma tomatoes: try plum tomatoes or cherry tomatoes.
  • white onion: try yellow or red onion
A bowl with fresh diced tomato, onion, jalapeno, and cilantro.

Instructions for Pico de Gallo vs Salsa

Prep Tips

  • This is an uncooked, fresh salsa
  • You'll need a knife and cutting board.

How to Make Pico de Gallo

A knife is used to cut a tomato.

I remove the wet insides and seeds and then finely dice the flesh. You can keep the tomato insides if you want to.

diced tomato and onion in a bowl.

Finely dice the onion and add it to a bowl with the tomato.

A knife is used to deseed a jalapeno.

I remove the inside of the jalapeño because I don't want to eat the seeds and core. Keep the seeds for a spicy pico!

Diced onion, tomato, and jalapeno in a bowl.

Add the jalapeno to the bowl with onion and tomato. Season with salt.

Diced onion, tomato, and jalapeno in a bowl covered with chopped cilantro.

Add the chopped cilantro and lime juice.

A wooden spoon stirs diced onion, tomato, and cilantro in a bowl.

Stir well to combine and then let sit in the fridge for 30 minutes for the flavors to combine well. You can also serve it right away.

A bowl with fresh diced tomato, onion, jalapeno, and cilantro.

Tips for making fresh salsas

  • ingredients: for a fresh dish like this salsa the ingredients really need to stand out and using the best ingredients you have available is key. Use ripe plump tomatoes, fresh green cilantro, and fresh lime juice to make the best tasting Pico de Gallo.
  • knife: a sharp knife helps reduce injuries from chopping by preventing the knife from slipping on ingredients. Make sure to use a sharp knife when cutting peppers, onions and herbs. Delicate herbs can bruise when using dull knives. Sometimes a serrated knife works best for cutting softer tomatoes.
  • spiciness: you can control the spice level in this dish by omitting the jalapeño or adding more! Try spicier peppers like serrano and habanero.
  • size matters: for Pico de Gallo, you really want to chop everything to the same size (except the cilantro obviously.) This gives an even taste throughout your meal.
  • let it mingle: once the ingredients are chopped and mixed it's best to let it sit for 30 minutes or so before serving so the flavors can all meld together nicely. This also helps mellow the bite of the jalapeño and onion.

What to serve with Pico de Gallo & Salsa

I love a chips and dip moment so I like to serve Pico De Gallo and Salsa Verde with my homemade baked flour tortilla chips.

I like using salsa on eggs, with rice, and in my slow cooker salsa chicken recipe.

Pico de Gallo is also good on eggs, on top of roasted chicken or fish, and in Potato Tacos, or Chicken Tacos.

Storage

Store Pico de Gallo in the fridge for up to 3 days. Salsa can keep in the fridge for 5-7 days.

A bowl with fresh diced tomato, onion, jalapeno, and cilantro.

FAQs

How is Pico de Gallo different from salsa?

Pico De Gallo and Salsa have most of the same ingredients but the techniques are different. Pico De Gallo is a fresh chunky salsa where the ingredients are chopped not blended and not cooked. Salsa is usually blended in some way and although the ingredients can be raw they are usually cooked.

Can I use different types of peppers in Pico de Gallo?

Yes, while jalapeño peppers are most typical in pico de gallo you can choose serrano, anaheim, poblano, or habanero peppers.

How finely should I chop the ingredients in Pico de Gallo?

You can dice them fine or keep it bigger, either way chop everything to the same size so the flavors distribute evenly throughout the dish.

How long does Pico de Gallo stay fresh?

Pico de gallo will stay fresh in the fridge for up to 3 days but the ingredients will release their juices over time.

Recipe

A bowl with fresh diced tomato, onion, jalapeno, and cilantro.
5 from 1 vote

Pico De Gallo

Author : Jacqueline Piper
Prep Time: 7 minutes
Cook Time: 0 minutes
Total Time: 7 minutes
Servings: 2
This easy-to-make fresh salsa is made with simple, fresh ingredients. Dip some chips in or scatter the fresh salsa on top of eggs, rice, or tacos.
RATE PRINT PIN SAVE

Ingredients
 
 

  • 1 small onion diced
  • 1-2 Roma tomato diced
  • 1 jalapeño diced
  • 1 bunch cilantro roughly chopped, about ¼ cup
  • juice of one lime
  • salt to taste

Instructions

  • Dice tomato, onion, and jalapeño. I like to remove the seeds and wet insides of the tomato and deseed the jalapeño.
    Add everything to a bowl.
  • Roughly chop the cilantro and add it to the bowl
  • Squeeze over lime and season with salt. Stir.
  • Store in the fridge for 30 minutes for the flavors to mingle or serve immediately.

Video

Notes

Makes about one cup of fresh salsa.
To take some of the bite from the onion: dice it and then soak it in cold water for 5 minutes.
Keep the jalapeño seeds in for spice.
Keeps in the fridge for up to 3 days. The ingredients will release their own juices over time.
Use an extra Roma tomato if needed - the onion and tomato should be about the same amounts.

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fiber: 1g | Sugar: 3g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

This post was originally posted on February 1, 2017.

A bowl with fresh diced tomato, onion, jalapeno, and cilantro with a text title for Pinterest.

SHARE THIS RECIPE

Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.

More Condiments, Sauce, Dips Recipes

Comments

    5 from 1 vote (1 rating without comment)

    Did you make this recipe? Let me know!

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Claire @foodiequine says

    Love Tomatillos! Came across them for the first time a couple of years ago and had no idea what they were. They were still in their little papery outer husks. These sauces all sound great. I can not resist Chips and Dips/

    Reply

    • pipercooks says

      I've never actually seen them in their husks, the only that sells them, sells them peeled. I love any kind of chips and dip also!

      Reply