Recipe Corner: Salsa Verde and Pico de Gallo

Here are the basic formulas we use when making Pico de Gallo and Salsa Verde. These are Texas-style recipes. We use these as dips or in our cooking.

Green Sauce (Salsa Verde)

tomatillos
serrano chile peppers
onion
fresh cilantro leaves
chopped garlic (optional)

The basic ratio is 2 tomatillos per serrano chile pepper, though we sometimes use up to a 1:1 ratio when we want a very spicy sauce. Use 1 small to medium onion for every 8-12 tomatillos. Use a handful of cilantro and maybe a clove or two of garlic.

Put the tomatillos, chiles, and onion in a pot of water. Bring to a boil and simmer for about 10-20 minutes. We don't always pre-cook the onion and chiles. Sometimes we use them raw.

Dehusk and destem the tomatillos and peppers. Peel the onion and cut it into a few chunks.

Throw everything into a blender or food processor. Add a handful of cilantro leaves and a bit of cooking water. Puree until it's the consistency you like.

Season with garlic (garlic powder works fine), salt, and pepper.

Variations: Add oil, rice wine vinegar, jalapenos, chicken broth, etc. I also like to mix the salsa verde with yogurt (or sour cream or creme fraiche).

This keeps well in the refrigerator for a few days.

Pico de Gallo

Use the following ingredients in whatever quantities that seem good to you. Chop, mix, and let sit before eating. This will keep for a few days in the refrigerator, though I think it's best the day it's made.

tomatoes
serrano chile peppers (or whatever other chiles you prefer)
cilantro
onion
lime juice
garlic powder or chopped fresh garlic
salt/pepper