tacos<\/a> (virtually any kind, from beef to fish), with grilled seafood or steak, and on nachos. It’s also delicious on top of black beans or loaded onto chips and queso.<\/p>\nCan I double this recipe?<\/h3>\n Yes, but as per the storage note, keep in mind that this pico de gallo will only last for two days tops.<\/p>\n
What’s the difference between pico de gallo and salsa?<\/h3>\n Generally, pico de gallo is chunkier (with roughly chopped, fresh ingredients) and salsa has a thinner, more liquid-like consistency.<\/p>\n","protected":false},"excerpt":{"rendered":"
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