Ingredients
Vegetables and Fresh Ingredients
- 5 tomatillos, finely chopped
- 6 scallions, white and light green parts, sliced very thinly
- 1 jalapeno, ribs and seeds removed, then minced (keep seeds and ribs if more heat is preferred)
- 1 medium cucumber, unpeeled and diced
- 3 cloves garlic, minced
Herbs and Citrus
- 2 Tablespoons Italian flat leaf parsley, finely chopped
- 2 Tablespoons cilantro leaves only, finely chopped
- Juice of 2 limes (about 1/3 cup)
Other Ingredients
- 2 Tablespoons capers, rinsed and chopped
- Olive oil, for drizzling
- Salt, to taste
Instructions
- Prepare all ingredients: Finely chop the tomatillos, thinly slice the scallions, mince the jalapeno removing ribs and seeds for less heat, dice the cucumber unpeeled, mince the garlic, and finely chop the parsley and cilantro leaves.
- Combine ingredients: In a serving bowl, mix together the tomatillos, scallions, jalapeno, cucumber, garlic, parsley, cilantro, capers, and lime juice.
- Adjust seasoning: Taste the mixture and add salt as needed. The capers may provide sufficient saltiness depending on preference.
- Finish with oil: Drizzle the pico de gallo with olive oil before serving to add a smooth, rich flavor.
Notes
- For more heat, keep the jalapeno seeds and ribs.
- The capers add saltiness, so salt carefully to taste.
- Serve fresh for best flavor and texture.
- Great as a topping for tacos, grilled meats, or as a dip with chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
