Do you know the main differences between pico de gallo, salsa, and picante sauce? In a nutshell, though they share similar ingredients (tomatoes, onions, chilies, cilantro), it’s all about texture and cooking.

Here’s a breakdown of their key differences:

PICO DE GALLO is also known as cruda or salsa fresca. Its texture is very chunky and on the drier side. It’s always uncooked and the ingredients are diced, not blended. Typically, pico de gallo is made using all fresh ingredients: tomatoes, onions, jalapeños, cilantro, and lime juice. It’s a popular choice for topping tacos and garnishing burritos and enchiladas.

SALSA is a broader term, It has a texture that ranges from semi-chunky to slightly smooth. It is generally cooked or blended to create a saucier consistency, and is traditionally used as a dip or topping.

PICANTE SAUCE often refers to a hot, saucy mixture. In fact, in Spanish, picante means “spicy.” Its texture is smoother than pico de gallo or salsa because it’s typically pureed. Thus, it’s the thinner of the three condiments. Picante is always cooked and preserved and is often used as an ingredient when making Mexican casseroles, soups, etc.

Food surveys show people usually have all three choices in their pantry or fridge. And it’s a smart move. Besides being truly versatile ingredients, picante, salsa, and pico de gallo offer significant health benefits, primarily due to their fresh ingredients like tomatoes, onions, peppers, and cilantro. They’re low-calorie, fat-free, and high in fiber. Research shows they aid in digestion, weight management, and immune system support. Key compounds like lycopene and capsaicin promote heart health, fight inflammation, and help reduce cancer risk.

One of our favorite dishes using salsa (which I’m actually serving for dinner tonight), is what I call “Sloppy Chicken,” which we serve over cooked rice. It’s not just really delicious, it’s quick and easy to make, and a very affordable dish.

To make, you just place chicken (breasts, tenders, leftovers from a whole cooked chicken, or canned chicken) in a slow cooker. Pour about two cups of salsa over this (amount depends on the amount of chicken used). You want the salsa to cover the chicken. Cook it on LOW for about 3 hours. Once the chicken is fully cooked (if using raw) or heated through (if using leftovers or canned), shred it.

Then add a can of green chilis and cook another 30 minutes or so. Just before you’re ready to serve, add about 1½ cups of sour cream. Mix well and let everything reheat (takes about 10 to 15 minutes). If you have it, garnish with chopped cilantro. I’m betting your crowd will love this!