Pico De Gallo & Salsa Verde - Two easy to make fresh salsas, made with simple, fresh ingredients. Perfect to dip chips in! Or try topping your fried eggs.
This week is all about Game Day food. If you’re not into football or the Superbowl, you could also take these ideas and use them for other parties or get-together. I love football. As a Canadian though, I much prefer the NFL to our CFL (but go home team Bombers anyway..) and I’m excited to watch the big game, even though my team is not in it (and hasn’t been for a while… go Bears … )
How about you? Love football? Who’s your team? Don’t love football, but hosting a party anyway? Or are you not a football fan at all? I wasn’t too much of a fan when I was younger; I was more into hockey and baseball (Go Oilers and Jets, and go ‘Jays).
Anyway, I’ll be watching, and I’ll be eating delicious fun food (*mostly* healthy food, because I’ve lost 15 pounds recently and I’m not about to get side-tracked, especially when I can come up with good options that will likely please everyone in my house).
So to start off the series with one of my healthier options, I’ve got two of my favorite salsas to share with you today – Pico De Gallo and Salsa Verde. I’ll probably have these with my baked whole wheat tortilla chips, but store-bought is just fine too – do what you like. (I'll add in my red salsa recipe at the bottom of the page, from my old blog, it's really good as well!)
Side note – both of these are also awesome on eggs, and the Salsa Verde is crazy good in the slow cooker with chicken if you want to try something like that.
So for the pico de gallo, you’ll just chop everything up. For the Salsa Verde, I use a blender after everything is out of the oven (don’t worry it still doesn’t take long). And these are both perfect recipes for making a day ahead. Just let them mingle in the fridge until you need them. Enjoy!
(Also, in case you haven't seen them before, these are tomatillos.)
Pico De Gallo
- 1 small onion (diced)
- 1 tomato (diced)
- 1 clove garlic (microplaned)
- 1 bunch cilantro (¼ cup or so, roughly chopped)
- Juice of one lime
- Salt and pepper (to taste)
- Optional: a diced jalapeno for a bit of spice (seeded or not, your choice)
- Dice onion and then soak in cold water for 5 minutes.
- Dice tomato.
- Roughly chop cilantro.
- Use microplane to grate garlic, or a knife to chop and then mash.
- Mix together tomato, onion, cilantro and garlic. Squeeze over lime and season with salt and pepper. Serve immediately or refrigerate and serve within a day or two.
- 6 or 7 Tomatillos
- 1 Jalapeno
- 2 cloves garlic
- ½ small onion
- ¼ cup cilantro
- juice of 1 lime
- Preheat broiler. Peel your tomatillos if needed. Wash off sticky residue. Broil tomatillos and jalapeno until soft and covered with black spots, about 5 minutes.
- Add everything to a blender jar and blend carefully (it'll be very hot).
- 28 oz can whole tomatoes
- 10 oz can tomatoes with green chilies
- ½ small onion (roughly chopped)
- 2 cloves garlic (roughly chopped)
- 1 jalapeno (roughly chopped (optional))
- ¼ cup roughly chopped cilantro
- 1 teaspoon lime juice
- ¼ teaspoon salt
- ¼ teaspoon organic coconut palm sugar
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon chipotle chili powder
- Prep your vegetables. (Don’t worry too much about the chopping – everything is going into the food processor anyway.)
- Add all ingredients to food processor and pulse until combined.
- Taste and adjust seasoning to your liking (taste with chip you’ll serve it with!)
- Refrigerate until needed