We try to follow the Chef’s Rule of buying what looks fresh at the market, rather than going in with ideas. This week, the market had glorious looking Tomatillos. They were begging me to put them in my cart.
Here is what Wiki says: “The Tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be several colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Mexican and Central-American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit.”
We don’t use tomatillos very often, but I knew they are used for Salsa Verde. We prefer chunky, hearty dips over thin salsas, so I did a little Google searching until I found what I wanted to make: Pico de Gallo Verde. The recipe closest to what I had in mind was Foodista’s Fresh & Spice Tomatillo Pico de Gallo. I didn’t quite have the ingredients in their Recipe, so again, I adapted it to what I had on hand. And again, it come out pretty good! Here, I share with you my adapted, easy to prepare:
Pico de Gallo Verde
Prep Time: 30 minutes (20 if you chop veggies faster than I can!)
Makes 2 Meal-Sized, or 4 Appetizer-Sized Servings
5 Ripe Tomatillos
1 medium Plum Tomato
1/4 Green or Red Pepper
1/4 Cup Chopped Onion
1 Clove of Garlic
1/4 cup Cilantro Leaves
Juice of 1 Small Lime
1/4 tsp Lime Zest (optional)
Dash Ground Chili Powder (or small diced jalepeno or serrano pepper, but I didn’t have one)
1/4 tsp White Pepper, AND 1/4 tsp Sugar, AND 1/4-1/2 tsp Salt (or to Taste)
1/2 tsp Green Chili Sauce (we use Marie Sharp’s Green Habanero)
Dice or chop all vegetables into small, even pieces, to be easily scooped with a chip. Place diced veggies in a mixing bowl. Toss in salt, sugar, white pepper, chili powder (or diced chili), lime and Green Hot Sauce. Mix well. Taste Test, and add a dash more white pepper, salt or hot sauce if needed. (* see note) Mix again. Place in fridge for at least 30 minutes, or up to a few hours.
* NOTE: The flavors will all combine, meld, and ‘come up’ in the fridge, so keep that in mind when tasting and adjusting!
An hour later, I pulled the mixture out of the fridge
and gave it s stir.
It smelled great!
We were eating ours for lunch,
so I sprinkled some Multi-Grain Chips with
Shredded Cheddar Jack cheese,
placed in the broiler for 3 minutes, and…
TAH DAH! Healthy, Fresh, Bright, Light and Full of Flavor “Pico de Gallo Verde” with Multi Grain Nachos!
I thought this would just be a ho-hum meal, but it was anything but! It was a tasty and satisfying lunch.
Best of all, we feel so good after eating fresh, raw foods like this. Hope you decide to give it a try.
Cheers, and Happy Eating!
~ Our Pico de Gallo Verde Recipe was based on the original recipe found here: http://www.foodista.com/recipe/23YW8QDM/fresh-and-spicy-tomatillo-pico-de-gallo
- All About Salsa! (tastileeblog.com)
- Tomatillos, the Fresh New Vegetable (Plus Grilled Tomatillo Salsa Verde) (arugulafiles.typepad.com)
- Pantry Essentials: Everything You Need to Know About Salsa (seriouseats.com)