Green Pico de Gallo

Green Pico De Gallo Recipe

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Jessica Hannan


Another tomato free version of one of my favorite foods. My hubby hates pico de gallo, but loves this version. I end up eating it out of the bowl with a fork, like a salad, so very little makes it to the fajitas, tacos, etc.


★★★★★ 1 vote

10 Min


How to Make Green Pico de Gallo


  1. Remove the stem part of the tomatillo, chop into 1 inch cubes and set aside.
  2. Cut the stem end off the onion, peel and chop into 1 inch cubes. Place in food processor and pulse a few times. Add tomatillos and pulse until everything is chopped and pretty much uniform. Place in a bowl.
  3. Cut the stem end off the jalepenos and remove the seeds if desired. Dice and add to the tomatillos and onions. Chop the cilantro and add it to the bowl.
  4. Cut the lime into thirds. You want to end up with two sides of the lime cut off, and the middle is one flat slice. You get the most just that way, and usually no seeds. Squeeze the lime juice over the veggies, and stir it all up. Add a dash or two of garlic, just enough to give it a little garlic flavor and salt. Stir again.

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About Green Pico de Gallo

Course/Dish: Salsas

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