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Open my refrigerator and you will find a giant mason jar on the right side of the top shelf. Next to the essentials: eggs, milk and tortillas. Inside this jar is a pico de gallo like no other. A green one. Not a Roma tomato is in sight of this cherished medley of tangy, spicy chunky salsa and its juices. When the jar runs low every few days it is instantly replaced by a new batch.
This pico de gallo travels from the refrigerator to the kitchen table at least six times a day, every day, back and forth. Scooped on carne asada, tostadas, salads and my favorite, sunny-side-up eggs.
The tanginess of the tomatillo in this recipe combines perfectly with the spicy, chopped, pickled jalapeños and tiny pieces of carrots that make this salsa that much prettier to look at and enjoy. I like to use La Morena pickled jalapeños I usually find at my local Ralph’s Supermarket. Because their plump jalapeños are full of flavor, just a few give this recipe that burst of spice it needs that makes it so unique.
Make a big batch of this new pico de gallo and get ready to have a space designated to it in your refrigerator. Your family will love it and will request it at every meal just like my family did.
Pico de Gallo Verde
6 tomatillos, husked, rinsed and chopped
1/2 cup onion, chopped
2 large La Morena Pickled Jalapeños, chopped
Pickled carrots from La Morena Pickled Jalapeño Peppers 7-ounce can.
1/4 cup packed cilantro, chopped
1/2 cup lime juice
2 tablespoons olive oil
1/4 teaspoon salt or to taste
In a large bowl, combine all ingredients. Toss until thoroughly combined.
Let rest 10 minutes in the refrigerator before serving.