Pico de gallo has to be my all time favourite salsa and it is a fresh and mild tomato based salsa that consists of onions, jalapeno, cilantro and lime juice in addition to the tomatoes. For a long time I have been wondering what a tomatillo version of pico de gallo would be where the tomatoes were replaced by fresh diced tomatillos and with fish tacos on the menu it seemed like the perfect time to try it out. Luckily I was able to get my hands on some tomatillos even though it is the middle of winter and this fresh tomatillo salsa definitely reminded me of warmer days! If you are a fan of tomatillos then this is the salsa for you! I could easily devour a whole bowl of it, simply scooping it up with with tortillas chips but this time I had something else in mind so I had to save some for later.
Tomatillo Pico de Gallo
A fresh and mild tomatillo salsa.
ingredients
- 2 cups tomatillos, seeded and diced
- 1/4 cup onion, diced
- 1 clove garlic, chopped
- 1 jalapeno, seeded and diced
- 1 lime, juice
- 1 handful cilantro, chopped
- 1/4 teaspoon cumin, toasted and ground
- salt and pepper to taste
directions
- Mix everything.
Pam says
January 10, 2012 at 12:35 amI love tomatillo's!! This sounds so good.
Cooksploratrice says
January 10, 2012 at 12:35 amHello Closet Cook,
I love this recipe and want to try it this weekend. It seems like a great thing to try with a piece of white fish. The prep time is great.
My main concern is locating tomatillos.I live in Laval (North Shore of Montreal) and am not sure I can find some. Where were you able to locate yours?
I'm a new blogger. I have my own blog about my cooking experiences. I'd love your feedback. Please also take a look at: http://cooksploratrice-cooksploration.blogspot.com/
Anonymous says
January 10, 2012 at 12:38 amMmm pure deliciousness!
Anonymous says
January 10, 2012 at 1:01 amI would imagine it tastes a lot like salsa verde, but chunkier.
Kevin says
January 10, 2012 at 12:56 pmCooksploratrice: You should be able to find the tomatillos at a Mexican/Latin/South American grocery store or a grocery store that imports a lot of produce. I was able to get them at the Saint Lawrnce Market here in Toronto.
Restaurant Brugge says
January 11, 2012 at 6:04 amthanks 4 sharing
Franziska says
January 11, 2012 at 11:07 amSorry for the question: Over here in Europe tomatillos are usually red and have a differnt shape. Did you use "special" ones? Does the recipe work with the red ones as well?
Kevin says
January 11, 2012 at 11:27 pmFranziska: I have never come across a red tomatillo but wikipedia says that they come in green, red, yellow and purple. I could not find any info on any differences in flavour so I would say that the red ones would probably work in this recipe but I cannot be sure. I am going to have to keep an eye out for them!
anniebakes says
January 12, 2012 at 5:58 pmoh yum kevin, this looks like a winner!! anne
Chris says
January 14, 2012 at 6:07 pmGreat idea, I have just fallen for tomatillos in the past two years but I had not thought about incorporating them into a pico. Definitely going to be trying that. Thanks, Kevin.
Florence says
March 31, 2019 at 4:47 pmThanks for sharing, This looks delish! I would love to try and make ’em ASAP!