Lunch: Green Pico de Gallo
Recipe by Rick Martinez A cooling and crunchy green version of the typical salsa.
Ingredients
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
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
