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Pico de Gallo & Salsa Verde (Gluten-Free)

These recipes come from Sandy Metius.

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

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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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