Watermelon pico de gallo Posted on by rudysriviera What’s the difference between salsa and pico de gallo? Salsa is generally wetter, smoother, and spicier than pico de gallo. It can be uncooked (salsa fresca or salsa cruda) or cooked, but it’s usually pureed or crushed to some degree. On the other hand, pico de gallo is almost always a mixture of diced or coarsely chopped uncooked vegetables and/or fruit. It’s chunky and not too wet. It can have some heat but is usually not as spicy as salsa. Both of these sauces are used predominantly as condiments. They are superb as dips for chips, embellishments for tacos or quesadillas, and accompaniments for grilled or sautéed fish, chicken, pork, or prawns. In short, no matter what they are called, I can’t imagine cooking without a wide assortment of these colorful, flavorful sauces. Watermelon pico de gallo Serves persons (click to change) Print Recipe Recipe notes Ingredient Note I can’t decide if I like this sauce best with or without tomatoes. It’s great either way, but the tomato variation (recipe below) is a bit more complex. Serving Note Pico de Gallo is best served within an hour of making but will keep for a day in the fridge if necessary. The flavor will fade a bit, but you’ll still be glad to eat it. 1 jalapeño pepper, minced 2 cups finely chopped seedless watermelon ½ cup finely chopped kiwi ½ cup finely chopped yellow bell pepper ¼ cup finely chopped red onion 2 tbsp chopped fresh cilantro 2 tbsp fresh lime juice ¼ tsp kosher salt 1 (9-ounce) bag tortilla chips Tried this recipe?Mention @rudysriviera or tag #rudysriviera!
