Pico de Gallo

Pico de gallo and salsa share many of the same ingredients, but it’s the texture that is notably different. Pico is chunky and uses fresh, uncooked tomatoes. Salsa usually has a finer, thinner consistency. Pico makes a great topping for grilled meats and vegetables, but its larger size can be awkward to use as a dip with chips. If you want to make this dippable, finely chop the ingredients or toss them in a food processor for a few seconds. I use cherry tomatoes in this chunky fresh dip bec