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    Scott Adams

    Pico de Gallo & Salsa Verde (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    These recipes come from Sandy Metius.



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    ala Pico de Gallo

    Ingredients for 1 cup:
    1 ripe red tomato/ 2 Roma tomatoes
    1-3 green Serrano chilies
    3 sprigs fresh cilantro
    1 tablespoon raw white onion
    1 - 2 tablespoons olive oil
    1 - 2 tablespoons white vinegar
    salt

    Chop all ingredients into small pieces. Add oil, vinegar and salt. Stir and serve. Stays nice a day or two in the refrigerator. Can use with meat, eggs or cook with eggs, etc. For guacamole use 1 part salsa to 2 parts avocado chopped/mashed. Add a little more vinegar or lime/lemon juice to slow down darkening.


    Salsa-verde

    Directions:
    Put 2 cups tomatillos "green tomatoes" in a sauce pan to boil (peel off outer leaves if there are any) with 1-5 fresh green Serrano chilis and about 8 sprigs fresh cilantro.

    Cut-up stems so they don’t tangle up in the blender. Cook covered until done – the tomatillos will darken and shrivel slightly. Save water from cooking. Put everything into a blender with 1-2 cloves fresh garlic, salt and part of the water from boiling. You want the salsa thick so it doesn’t run off tacos, etc. Chunky vs. smooth is a matter of taste.

    Herdez’s flavor would need 2 tablespoons fresh white onion boiled with tomatillos. Lasts 10 days in jar in the refrigerator.

    Salsa verde cruda (Raw) - Same ingredients using no onion. Disinfect veggies if necessary. Lasts 2-3 days, or cook at this point.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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