This year I’ll be making twelve versions of salsa or Pico de Gallo from an incredible website I found, https://insanelygoodrecipes.com/types-of-salsa/

Traditional salsa is made with cooked tomatoes, onions, peppers, and spices.

Usually, it’s blended or pureed to create a smooth texture. Sometimes sugar is added.

Raw salsa is uncooked fresh ingredients that are still blended like traditional salsa instead of left chunky like Pico de Gallo.

Pico de Gallo is a chunky, uncooked sauce made from chopped tomatoes, red onions, peppers, cilantro, and lime juice.

You typically won’t find cooked salsa used in traditional Mexican cuisine.

My family prefers Pico de Gallo, but there are a few store-bought salsas we enjoy such as Cholula Original Medium Salsa and Cholula Hot Smoky Chipotle Salsa which we like to mix together. The Hot Smoky Salsa brings the heat, which is great for recipes, but a little too intense to eat with tortilla chips alone. I always keep a few jars around for when I don’t have the fresh ingredients to make Pico de Gallo.

For January, I’ll be making Pico de Gallo. Here is the link to the recipe from the website,

Pico de Gallo (Salsa Fresca) - Peas and Crayons Blog

Serve Pico de Gallo with tortilla chips, rice and beans, tacos, quesadillas,  burritos or burrito bowls, nachos, enchiladas, grilled chicken, fajitas, or Cheesy Mexican loaded potatoes.

To the basic recipe, I added red pepper, garlic, black pepper, and salt. It was quick, easy, and delicious. What could be easier than chopping vegetables? You can chop them as fine or large as you want. I go larger for topping a recipe and finer when I serve Pico de Gallo with tortilla chips as an appetizer. It’s a colorful addition to any plate.

I served my Pico de Gallo over open faced soft tacos made from Vegan refried beans and Plant-based chorizo. I added fresh avocado, plant-based smokey cheddar and a squeeze of lime. It was great!

James topped traditional beef and refried bean soft tacos with the Pico de Gallo.

I’ll definitely be making this recipe again.

I’m starting the list of the Twelve Salsas, but I won’t be posting which salsa/Pico de Gallo I’ll be making in advance. You’ll have to check back every month to see what’s cooking!

The Twelve Months of Salsa

January - Pico de Gallo - Pico de Gallo (Salsa Fresca) - Peas and Crayons Blog