Verde Pico de Gallo

A big bowl of Verde Pico de Gallo next to tortilla chips

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This Verde Pico de Gallo is amazing as a dip for chips, smothered over tacos, sprinkled over a salad, or piled high on your eggs in the morning.



1/2 pound tomatillos, diced

1 small green bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1 jalapeño pepper, seeded and diced

2 green onions, light green and dark green parts only, thinly sliced

1 bunch of cilantro

juice of 1 lime

1 teaspoon coarse kosher salt

1/2 teaspoon ground white pepper

2 California Haas avocados, peel and pit removed, diced


Combine all of the ingredients except for the avocado in a mixing bowl. Allow to marinate at room temperature for 20-30 minutes. Add avocado right before serving. Store any leftovers in the refrigerator for up to 24 hours.


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