Pico de Gallo and Tomatillo Salsa Verde
4.5(112 ratings)Raw tomatillos are tart and bright, almost citrusy, and they blend into a salsa verde with a lovely pale green color. Paired with a classic pico de gallo, you get two very different textures from the same short list of aromatics. Both hold for a day in the fridge, making this duo handy for taco nights and lettuce-wrap lunches.
- Hands-on
- 25 min
- Total
- 25 min
- Serves
- 6
- Level
- Moderate
Method
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Step 1: Blend tomatillos, the chopped onion half, one serrano, half the cilantro, garlic, avocado, 2 tablespoons lime and half the salt until smooth and pale green.
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Step 2: Pour the salsa verde into a small bowl and chill it while you make the pico.
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Step 3: Mince the remaining serrano and chop the rest of the cilantro, then toss with the diced tomatoes and finely diced onion.
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Step 4: Season the pico with the remaining lime juice and salt, spoon into a second small bowl, and serve both side by side.
Same technique, different aisle
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