Pico De Gallo

Pico De Gallo is so much better when it's home made! This recipe yields about 2 cups.

• 3 large tomatoes, seeded and finely chopped
• 1 small white onion, finely chopped
• 2 jalapenos, seeded and finely chopped
• 1/2 cup fresh cilantro, finely chopped
• juice of 1 lime
• salt and pepper to taste

Combine ingredients first four ingredients in medium bowl. Pour lime juice over salsa. Mix well and season to taste. Serve with tortilla chips, soups, burritos, or tacos. Refrigirate.

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Tomatillo Avocado Salsa Verde

I picked up a jar of tomatillo avocado salsa at a farmer's market the other day and I absolutely loved it. I tried to recreate it at home and it turned out delicious. It's sweet and citrusy. This recipe makes about 2 1/2 cups. You can freeze this salsa pretty well too!

• 1 1/2 lb fresh tomatillos
• 2 jalapeno peppers, seeded, roughly chopped
• 3 large garlic cloves, minced
• 1/2 cup fresh cilantro leaves, tightly packed
• 1 1/2 tbsp apple cider vinegar
• 2 1/2 tbsp honey
• juice of 2 limes
• 1/2 tbsp ginger root, chopped
• 1 1/4 tsp salt (or to taste)
• 1/4 tsp cayenne pepper (or to taste) 
• 1/4 tsp dried oregano
• 2 avocados

Preheat oven to 400F. Remove husks from tomatillos and rinse. Cut tomatillos in halves. Place halved tomatillos on baking sheet. Bake for 5-7 minutes. Remove from oven. Chill.

Combine tomatillos with rest of ingredients (except avocados) in food processor or blender. Pulse until smooth.

Mash avocados in a separate bowl. Add avocados to mixture in blender. Stir until evenly combined. Chill overnight before serving letting the flavors blend!
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