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    Home » Recipes » Condiments, Sauce, Dips

    Pico De Gallo & Salsa Verde

    Published Feb 1, 2017 · Modified: Jan 16, 2019 · by Jacqueline Piper · 2 Comments · This post may contain affiliate links

    176 shares
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    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.

    Pico De Gallo & Salsa Verde

    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  …   )

    Pico De Gallo & Salsa Verde

    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).

    Pico De Gallo & Salsa Verde PiperCooks.com

    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.

    Pico De Gallo & Salsa Verde PiperCooks.com

    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!

    Pico De Gallo & Salsa Verde PiperCooks.com

    (Also, in case you haven't seen them before, these are tomatillos.)

    Pico De Gallo & Salsa Verde

    Pico De Gallo

    Jacqueline Piper
    5 from 1 vote
    Pico De Gallo - Easy to make fresh salsa, made with simple, fresh ingredients. Perfect to dip chips in! Try on top of fried eggs.
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 7 mins
    Total Time 7 mins
    Servings 1 cup

    Ingredients
      

    • 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)
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    Instructions
     

    • 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.

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword pico de gallo
    Have you tried a recipe? Tag @pipercooksblog or tag #pipercooksblog!
    Pico De Gallo & Salsa Verde

    Salsa Verde

    Jacqueline Piper
    5 from 1 vote
    Salsa Verde - Easy to make fresh salsa, made with simple, fresh ingredients. Perfect to dip chips in! Try this tomatillo salsa with for Chilaquiles.
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 7 mins
    Total Time 7 mins
    Servings 1 cup

    Ingredients
      

    • 6 or 7 Tomatillos
    • 1 Jalapeno
    • 2 cloves garlic
    • ½ small onion
    • ¼ cup cilantro
    • juice of 1 lime
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    Instructions
     

    • 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).

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword salsa, verde
    Have you tried a recipe? Tag @pipercooksblog or tag #pipercooksblog!
    Red Salsa

    Red Salsa

    Jacqueline Piper
    5 from 1 vote
    Restaurant Style Saucy Red Salsa - Made with canned tomatoes, green chilies, jalapeno and spices.
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 5 mins
    Total Time 5 mins
    Servings 4 cups

    Ingredients
      

    • 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 ground cumin
    • ¼ teaspoon chili powder
    • ¼ teaspoon chipotle chili powder
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    Instructions
     

    • 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

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword salsa
    Have you tried a recipe? Tag @pipercooksblog or tag #pipercooksblog!

    Pico De Gallo & Salsa Verde, Red Salsa - Gameday Snacks

    More Condiments, Sauce, Dips Recipes

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    176 shares

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    1. Claire @foodiequine

      February 07, 2017 at 5:21 pm

      Love Tomatillos! Came across them for the first time a couple of years ago and had no idea what they were. They were still in their little papery outer husks. These sauces all sound great. I can not resist Chips and Dips/

      Reply
      • pipercooks

        February 08, 2017 at 4:12 pm

        I've never actually seen them in their husks, the only that sells them, sells them peeled. I love any kind of chips and dip also!

        Reply

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