If you want to get creative, I’ve added a long list of How to Customize your Pico De Gallo later in the post, but the base is still the same ingredients. Pico de Gallo, however, always starts with the same 6 fresh ingredients. There are also many variations of ingredients when it comes to other salsas. Pico de Gallo, on the other hand is always served raw and chopped. Salsa Verde is always blended and red salsa is almost always blended so they are more liquidy and “sauce” like. WHAT IS THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA?īoth Salsa Verde and traditional red salsa often use roasted tomatillos or roasted tomatoes. So although we don’t know the exact origin of the term Pico de Gallo, we do know, for a fact, that it’s delicious. Others say it’s because it might have been eaten using the thumb and forefingers which resemble a pecking rooster’s beak. Some say Pico de Gallo gets its name for the red, green and white coloring which resembles the bright colors of a rooster. Pico de Gallo (pronounced “peek-o day guy-o”) literally means “beak of rooster” in Spanish. It is super quick and easy to make at home and is sooo fresh you will want to spoon it on everything! Pico de Gallo is a is a fresh, chunky salsa that belongs to the trinity of salsas along with salsa verde and traditional red salsa. Pico de Gallo is also known as salsa fresca (fresh salsa), salsa cruda (raw salsa), salsa huevona (lazy salsa), salsa mexicana (Mexican sauce) and lastly, salsa bandera (flag sauce) because it is red, white and green like the Mexican flag.
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