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Pico de Gallo and Salsa Verde 

Add spice to dinner with fresh Pico de Gallo and Salsa Verde

Pico De Gallo

2 cups diced very ripe tomato
1 cup diced red onion
2 jalapenos, finely chopped
3 cloves garlic, finely chopped
2 tbsp chopped fresh cilantro
2 tbsp salt

Dice 2 large, very-ripe tomatoes and 1 large red onion into 1/4” cubes. Chop jalapenos, garlic and cilantro. Mix all ingredients and refrigerate at least six hours. Keeps refrigerated for 4-5 days.

Tomatillo Salsa

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are fi nely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with warm corn tortillas!
  • Add spice to dinner with fresh Pico de Gallo and Salsa Verde

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