Tomatillo Pico de Gallo
This Tomatillo Pico de Gallo wants to be in your kitchen! Lately I use it for quesadillas and it's always a hit.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 tomatillos
- 1/2 small onion
- 1 serrano pepper (or jalapeno)
- 15-20 sprigs cilantro
- juice of 1/2 lime (plus more to taste)
- 1/4 teaspoon salt (plus more to taste)
Instructions
- 1
De-husk the tomatillos and give them a good rinse. I usually de-stem them as well.
- 2
Be sure to give the cilantro a good rinse as well. I usually twist off and discard the bottom, thicker portions of the cilantro stems, but keep the upper portion of the stems that hold the leaves together.
- 3
Rinse and de-stem the serrano. For a milder version, start with only 1/2 of the serrano.
- 4
Chop up the tomatillos, serrano, cilantro, and the peeled 1/2 onion. Combine everything in a mixing bowl and add 1/4 teaspoon of salt and the juice of 1/2 lime. Give it a taste and add more salt or lime until it tastes right to you.
- 5
Serve immediately or store in an airtight container in the fridge.