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Jorj Morgan

Green Goddess Tomatillo Pico de Gallo

A vibrant, tart, and refreshing green salsa made with tomatillos, cucumber, and jalapeño, finished with creamy mashed avocado.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Appetizer
Ingredients Method

Ingredients
  

The Pico de Gallo
  • 2 cups tomatillos husks removed, rinsed and chopped
  • 2 cups English cucumber peeled and diced
  • 1/2 white onion finely chopped
  • 2 jalapeno peppers seeds removed, finely chopped
  • 2 cloves garlic minced
  • 4 tablespoons lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 pinch coarse salt
After Chilling
  • 2 Haas avocados mashed

Method
 

Preparation
  1. Toss the tomatillos, cucumber, onion, jalapeno peppers, garlic, lime juice, cilantro, parsley, and salt together in a bowl.
  2. Cover and chill in the refrigerator for at least 1 hour to allow the flavors to marry.
Serving
  1. In a separate bowl, mash the Haas avocados.
  2. Hand mix the mashed avocados into the chilled green pico de gallo just before serving for an extra savory bite.