Tomatillo Pico de Gallo
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 small onion
- 1/4 teaspoon salt (plus more to taste)
- 4-5 tomatillos
- 1 serrano pepper (or jalapeno)
- 15-20 sprigs cilantro
- juice of 1/2 lime (plus more to taste)
- Carbohydrate 2.5685 g
- Cholesterol 0 mg
- Fat 0.0275 g
- Fiber 0.467500013113022 g
- Protein 0.3025 g
- Saturated Fat 0.01155 g
- Serving Size 1 1 Serving (28g)
- Sodium 1.1 mg
- Sugar 2.10099998688698 g
- Trans Fat 0.0077 g
- Calories 11 calories
[ { "@type": "HowToStep", "text": "De-husk the tomatillos and give them a good rinse. I usually de-stem them as well. " }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Rinse and de-stem the serrano. For a milder version, start with only 1/2 of the serrano. " }, { "@type": "HowToStep", "text": "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. " }, { "@type": "HowToStep", "text": "Serve immediately or store in an airtight container in the fridge." } ]
