1 small white onion; diced
1/2 poblano pepper; seeded and diced
2 T cilantro; chopped
1/2 lime; juiced
1 tsp kosher salt
8 oz salsa verde
1 lime; juiced
1 head cilantro
1 tsp garlic salt
***TIP: When you add salt to your tomatoes it will help break them down and release all their juices. This is my tip to a good pico de gallo.
***TIP: When you remove seeds from a pepper it removes the heat. I also like using a poblano vs a jalapeño because it has a little more flavor and less spice.
***TIP: Easiest way to cut cilantro is to gather it into a bunch and roll it up like a cigar. This helps keep all the leaves in place while chopping.
4. Finally squeeze some fresh lime juice on the chopped veggies and stir to combine all the ingredients.
5. This normally lasts for 3-5 days if sealed in an airtight container, but if you are at my house it won’t last more than a night. One of our favorite healthy sides or dips.
Avocado Green Sauce
1. This is the easiest sauce you will ever make. You don’t chop anything because you let your food processor or blender do all the work.
2. Halve your avocados and remove the pit. The best way to remove the pit is to tap it with your knife and twist out. Be very careful when doing this because you could easily cut yourself. Then scoop out the “meat” of the avocado into the food processor.
3. Pour in 8oz of your favorite salsa verde, and the juice of one lime.
4. Wash your cilantro. I like to gather all the leaves in my hand and twist them all off the stems in one swoop. Add that handful of cilantro into the processor. Also add your garlic salt.
5. Process all this until everything is combined. It is a thick sauce, but if it seems too thick just add a splash of water.
6. When I say this will replace you normal guacamole, that is an understatement. This is one of my favorite sauces/dips EVER. I didn’t come up with this tasty treat though…Tanner’s step dad Dan gets all the credit!