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4.8 from 15 votes

Tomatillo Pico de Gallo

This Tomatillo Pico de Gallo wants to be in your kitchen! Lately I use it for quesadillas and it's always a hit.

Prep Time
10 mins
Servings: 2
Calories: 37 kcal
Course: Main Course , Appetizer
Cuisine: Vegetarian

Ingredients

  • 4-5 tomatillos
  • 1/2 small onion
  • 1 serrano pepper (or jalapeno)
  • 15-20 prigs cilantro
  • juice of 1/2 lime (plus more to taste)
  • 1/4 teaspoon salt (plus more to taste)

Instructions

    Cup of Yum
  1. De-husk the tomatillos and give them a good rinse.  I usually de-stem them as well.   
  2. Be sure to give the cilantro a good rinse as well.  I usually twist off and discard the bottom, thicker portions of the cilantro stems, but keep the upper portion of the stems that hold the leaves together.
  3. Rinse and de-stem the serrano.  For a milder version, start with only 1/2 of the serrano. 
  4. Chop up the tomatillos, serrano, cilantro, and the peeled 1/2 onion.  Combine everything in a mixing bowl and add 1/4 teaspoon of salt and the juice of 1/2 lime.  Give it a taste and add more salt or lime until it tastes right to you. 
  5. Serve immediately or store in an airtight container in the fridge.

Notes

  • You can substitute a jalapeno for the serrano and get an equally good result.
  • For reference, here's the quick chicken quesadillas recipe. 
  • I would only make this recipe with fresh tomatillos as canned tomatillos won't give you the same flavor.   Here are some other recipes you can make with tomatillos. 
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Nutrition Information

Calories 37kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Sodium 300mg (13%) Potassium 309mg (9%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1230IU (25%) Vitamin C 15.8mg (18%) Calcium 17mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 37

% Daily Value*

Calories 37kcal 2%
Carbohydrates 7g 2%
Protein 1g 2%
Sodium 300mg 13%
Potassium 309mg 7%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1230IU 25%
Vitamin C 15.8mg 18%
Calcium 17mg 2%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.