Tomatillo Pico de Gallo

Tomatillo Pico de Gallo


  • 8 tomatillos, diced in small pieces
  • ½ onion, finely diced
  • 1 or 2 jalapenos, finely diced. Remove the seeds if you don’t like heat, keep seeds in if you are wanting salsa with a kick. Use 1 jalapeno for more mild, 2 for spicier. 
  • 1 clove of garlic, minced
  • 1/3 cup chopped cilantro
  • 1 lime
  • salt


  1. Husk the tomatillos by removing the papery outside layer. Rinse in warm water and then dice into small pieces.  
  2. Dice the remaining ingredients and place everything in a medium bowl, except the lime and salt. 
  3. Mix the ingredients, and then squeeze ½ of the lime over the top of the salsa. Add a pinch of salt and mix together. 
  4. Taste and add the additional ½ of lime juice and more salt if desired.

This tomatillo salsa will keep in the refrigerator for up to 3 days.


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