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.
Keywords: pico de gallo