PICO DE GALLO

Ingredients

2 Tomatillos
1 lb Tomatoes, de-seeded and chopped
½ Anaheim Chile, de-seeded and diced (Optional)
½ cup Onions, diced
1 tbsp Cilantro, minced
1 tsp Lime Juice
½ tsp Lemon Juice
¼ cup Water
Salt to taste

Directions

• Remove Tomatillo husks and discard.

• Place whole Tomatillos in medium saucepan and cover with water. Place over high heat and bring to a boil. Once it reaches a boil, cook for 5 minutes.

• Remove from heat and transfer Tomatillos to an ice bath in order to stop the cooking process.

• Meanwhile, de-seed and chop Tomatoes and half of an Anaheim Chile (optional). Place in medium bowl.

• Add Onions and Cilantro.

• Remove Tomatillos from ice bath and pat dry. Finely chop Tomatillos and add to Tomato mixture.

• Add Lime Juice, Lemon Juice and Water. Mix well and Salt to taste. Cover with plastic and refrigerate for at least 1 hour before serving.


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Pico de Gallo(Click Image To View Detail)

Category: Side Dishes

Servings: 4-6

Misfit Level: Beginner

Notes From Betty:

Pico is great used as a topping for burgers, as a dip for Tortilla chips or to eat as a refreshing salad. It is very versatile.

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