Does anyone here make their own salsa?

[Stephie_is_a_dork]

Originally Posted by jbig31

Maybe I'm a little confused about what the difference is between pico de gallo and salsa. I Wiki'd them both:

Pico: http://en.wikipedia.org/wiki/Pico_de_gallo
Salsa: http://en.wikipedia.org/wiki/Salsa_(sauce)

I guess what we make is more on the pico side than what the definition of salsa is. The consistency is probably 75/25 finely chopped to liquid. I don't really care because the stuff is delicious!

Any thoughts?

Originally Posted by Teabaggins

I think the traditional mexican salsa is more like a smoother sauce than what most americans consider to be "salsa"; which is chunkier and more pico de gallo-ish.

Salsa usually has cooked tomatoes, and can be liquid-y.
In pico de gallo, all the ingredients are chopped fresh. It's also referred to as salsa fresca.