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Pico de Gallo & Salsa Verde (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
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.
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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