Pico de Gallo the Green Goddess Way

Remember how in (the movie) Moana, that little rooster would peck at a pile of corn kernels? The size of that corn was roughly the same as the savory bits in a great pico de gallo recipe. Pico means beak and gallo, rooster, and if you’ve ever been to a really good taco bar, pico de gallo translates to pure heaven! I couldn’t think of a better summer recipe, what with tomatoes in season. Done the classic way, pico de gallo bears the same colors as the Mexican flag: red, green and white. Besides my favorite addition of roma tomatoes, there’s the white onion, jalapeño peppers, cilantro, lime and salt. You chop, mix and eat. So simple. In the pic above, I’ve blended the ingredients for a smoother bite — it all depends what kinda mood you’re in!

But more on this condiment….In addition to tasting out of this world on tacos, burritos, etc., pico de gallo is perfect on scrambled eggs, steak, fish, grilled eggplant, pasta – even baked potatoes. I like to add a batch to my guacamole, and spend a lazy summer afternoon, scooping it up onto chips and nursing a Corona.

But today, I’m taking the traditional recipe and making it all green, with tomatillos and cucumbers. Tomatillos are smaller and greener than their traditional cousin, the tomato. Tomatillos come wrapped in a cute little husk, and have a tarter flavor than the red guys. I think tomatillo salsas are best on a pork taco.

This green goddess chunky pico de gallo sauce is absolute perfection on a pork filled burrito, or in a bowl of rice and beans – or simply weighing down a tortilla chip.

However you take it, I implore you to wash it down with the coldest of cervezas. Salud!

Pico de Gallo the Green Goddess Way

Serves a crowd

15 minute cuisine, + at least 1 hour to marinate

 

 

 

2 cups tomatillos, husks removed, rinsed and chopped

2 cups, English cucumber, peeled and diced

½ white onion, finely chopped

2 jalapeno peppers, seeds removed, finely chopped

2 cloves garlic, minced

Lime juice, 4 tablespoons

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

Coarse salt

After chilling:

2 Haas avocados, mashed (Fold into pico de gallo when it comes out of the fridge)

Toss all of the ingredients, reserving the avocados for later, in a small bowl. Season with salt. Cover and chill 1 hour to allow flavors to marry. In a separate bowl, mash the avocados and hand mix into the geen pico de gallo for an extra savory bite.

 

 

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