Best Green Pico De Gallo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEN PICO DE GALLO



Green Pico de Gallo image

A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.

Provided by Rick Martinez

Categories     Bon Appétit     Salsa     Tomatillo     Onion     Condiment     Jalapeño     Lime Juice     Cilantro

Yield Serves 8

Number Of Ingredients 8

8 ounces tomatillos, husks removed, rinsed, cut into 1/4-inch pieces
1/4 medium red onion, finely chopped
2 jalapeños, seeds removed, finely chopped
2 garlic cloves, finely grated
3 tablespoons fresh lime juice
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
Kosher salt

Steps:

  • Toss tomatillo, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill 1 hour to allow flavors to come together.

PICO DE GALLO VERDE



Pico de Gallo Verde image

The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.

Provided by Andy Baraghani

Categories     Bon Appétit     Salsa     Cucumber     Avocado     Celery     Green Onion/Scallion     Chile Pepper     Jalapeño     Pistachio     Cilantro     Mint     Appetizer     Sauce Secrets

Yield Serves 8

Number Of Ingredients 14

4 medium Persian cucumbers, finely chopped
1 avocado, finely chopped
1 celery stalk, finely chopped, plus 1/4 cup finely chopped celery leaves
2 scallions, green parts only, thinly sliced
1 small poblano chile, seeds removed, finely chopped
1 jalapeño, seeds removed, finely chopped
1 garlic clove, finely grated
1/4 cup finely chopped unsalted, roasted pistachios
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
Olive oil (for drizzling)
Kosher salt
Tortilla chips or plantain chips (for serving)

Steps:

  • Toss cucumbers, avocado, celery and celery leaves, scallions, poblano, jalapeño, garlic, pistachios, lime juice, cilantro, and mint in a large bowl. (Mixture should be coated just enough to look glossy.) Drizzle with oil, season with salt, and toss again. Cover salsa and chill 20 minutes before serving with chips.

Related Topics