Like guacamole, and equally beloved, salsa and pico de gallo are staples in Mexican cuisine. Their vibrant flavors can elevate some of our favorite dishes. They serve as a topping for our favorite tacos, as dips for tortilla chips and as an accompaniment to enchiladas, burritos, and more.
Although very popular, these two condiments are frequently confused with one another and their names used interchangeably. Actually, pico de gallo is a type of salsa with characteristics that set it apart from other varieties of salsa.
Their differences go beyond methods of preparation and the ingredients used. They also include taste, texture, and shelf life. Salsa’s spiciness can range from mild to very hot. It’s often cooked or blended for a smoother consistency while pico de gallo is a fresh, uncooked mixture with crisp, bright flavors and chunky texture.
Understanding these differences and knowing when to use salsa versus pico de gallo can elevate your cooking and dining experience.
What Is Salsa?
Salsa’s roots can be traced to ancient times, as far back as the Aztec civilization. The ancient Aztecs’ early version of this beloved condiment combined tomatoes, chiles, and ground squash seeds. It was used to flavor their meals and as a condiment for meats and other dishes. The word “salsa” simply means “sauce” and dates as far back as the 1500s, during the Spanish colonization of Mexico.
Today, the term “salsa” includes a wide variety of sauces, each with its own flavor profile. For example, we have salsa roja (red sauce) and salsa verde (green sauce). The first is made with red tomatoes as its base while the second uses the green tomatillos. There is virtually an endless variety of ingredient combinations, cooking methods and flavors. Some are cooked, others are 
fresh. Some recipes even include fresh fruits.
Especially popular with tacos, salsa taquera’s smooth, blended texture makes it easy to drizzle over our favorite taco fillings. It has a spicy flavor that complements the savory tacos.
Salsa ranchera, another popular variety, is made with tomatoes, onions, jalapeño or serrano, and spices. The ingredients are simmered until their flavors meld together to produce a thick and flavorful sauce that is often used as a topping for grilled meats, or as an addition to huevos rancheros and other Mexican dishes.
Cooked salsa can be made using various methods such as stove-top cooking, roasting, or pureeing. As a result of the cooking process, these salsas often have a deeper, more concentrated flavor. Roasted salsas have a smoky depth which comes from the charred tomatoes.
In recent years, salsa has seen a surge in popularity, making it one of the most popular condiments in American households. More and more people are using salsa as an alternative to ketchup which it has surpassed in terms of sales. It is very versatile and served alongside a variety of dished including eggs, roasted vegetables, fish, steak, and more.
What Is Pico De Gallo?
Pico de gallo, often referred to as salsa fresca or salsa cruda, is a fresh, chunky version of salsa with vibrant flavor and texture. The English translation for pico de gallo is “rooster’s beak”. The origin of that term is still debated to this day. Some say the term refers to the way our hand looks when we use our fingers to eat it. Others believe it refers to the shape of the serrano pepper which is traditionally used in the dish.
Made of fresh white onion, tomatoes, cilantro, jalapeño or serrano peppers, and lime juice, the classic pico de gallo is delicious, healthy and packed with vitamins and antioxidants. This simple preparation of raw ingredients preserves their natural flavors and contributes to its vibrant, refreshing taste as well as its visual appeal. Pico de gallo can easily be adapted. For a touch of sweetness, we can add diced fruits like pineapples, mangos, or melons. For added crunch and color, add other vegetables. We can adjust the heat level by experimenting with different kinds of chilies or add avocado and cheese for a richer texture. As is the case with other types of salsa, pico de gallo can enhance any meal and pairs especially well with chicken, fish, tacos or tortilla chips.
One of the main differences between pico de gallo and salsa is their levels of spiciness. Salsa, known to be bold and spicy is often made with a variety of spicy peppers like jalapeños, serranos, and sometimes habaneros. These chile peppers provide heat as well as distinctive flavors, ranging from mild and earthy to intensely fiery and fruity.
Salsa Can Be Spicier
The level of spiciness of salsa can vary and is determined by the method of preparation as well as the type and quantity of peppers used. When finely chopped or blended chili peppers tend to release more heat than when they are largely diced. This affects the overall heat level. As is often the case with blended or pureed salsa, including the seeds and skin of the peppers can also result in increased spiciness.
While pico de gallo contains contain jalapeño or serrano peppers which provide a hint of heat, it typically does not include spicier peppers such as the habanero. The resulting fresh and tangy flavor profile complements a wide range of dishes without overpowering the palate with spiciness. Since its ingredients are raw, their natural and individual flavor are preserved making it a perfect option for those of us who prefer refreshing topping rather a more spicy one.
Salsa May Last Longer, Especially In The Fridge
An important difference between pico de gallo and salsa is shelf life. Fresh and uncooked, pico de gallo is best enjoyed soon after it’s made. Chopped ingredients, especially tomatoes, tend to break down quickly, resulting in a softer texture and less vibrant appearance. To maintain its flavors and freshness, pico de gallo is best prepared no more than a couple of hours in advance and stored at room temperature. Any left-over pico de gallo can be frozen and used to add an extra boost of flavor to your next batch of homemade soup.
On the other hand, salsa is often cooked. Regardless of the method used the cooking process helps kill any bacteria and extend the salsa’s shelf life. Stored in an airtight container, homemade salsa can last up to 3 days in the fridge. Adding a bit more lime juice or a bit of distilled vinegar, both of which act as a natural preservative, can extend the shelf life to up to one week in the fridge. When stored in an airtight container in the fridge, store-bought salsas can last for two to four weeks. However, it’s still important to check for signs of mold, unpleasant odor, or changes in color before using as these are signs the salsa is going bad.
Leave a Reply