Tomatillo Pico De Gallo Recipes

Steps:

• 1. Mix all ingredients together and refrigerate at least an hour to marry all the ingredients.

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

Steps:

• Mix all ingredients in a bowl.
• Add salt and pepper.
• Refrigerate & set aside for an hour or so.
• Enjoy with chips, as a side dish/salad (great with omelets, scrambled eggs, grilled meats, poultry & fish).
• Keeps for several days, but tastes best shortly after it's been prepared.

Steps:

• Toss tomatillo, kiwi, onion, serrano, garlic, lime juice, and basil in a small bowl to combine; season with salt.
• Cover and chill 1 hour to allow flavors to come together.