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    Home » Recipes » Appetizer Recipes

    Tomatillo Pico de Gallo

    Modified: Feb 28, 2024 · Published: Jan 3, 2014 by Ashley

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    To go with our Cilantro and Lime Fish Tacos with Cilantro and Lime Crema for New Year's Eve, I made this pico de gallo. It's pretty easy to put together, but you need to toast some cumin seeds and grind them as well as clean and seed some tomatillos.

    Tomatillos are full of seeds, so buy more than you think you'll need. I used a grapefruit spoon to help me out.

    This was a tasty and refreshing topping for the tacos, and it was really good on top of the Cilantro-Lime Rice that I made to go alongside (recipe coming tomorrow!).

    Tomatillo Pico de Gallo
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    Tomatillo Pico de Gallo

    Tomatillo Pico de Gallo

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    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Closet Cooking)
    • Prep Time: 15 Minutes
    • Total Time: 15 minutes
    • Yield: 2 cups 1x
    • Category: Appetizer
    • Method: No Cook
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    Ingredients

    Units Scale
    • ¼ teaspoon cumin seeds
    • 2 cups tomatillos, husked, scrubbed clean, seeded and diced
    • ¼ cup red onion, diced
    • 1 clove garlic, minced
    • 1 jalapeño, seeded and minced
    • 1 lime, juiced
    • 1 handful cilantro, chopped
    • salt and pepper to taste

    Instructions

    1. Toast cumin seeds in a dry skillet over medium-low heat until fragrant, shaking the pan occasionally for even toasting. Remove and let cool, and then grind the toasted seeds with a mortar and pestle or spice grinder.
    2. Place cumin seeds along with remaining ingredients in a bowl and toss well to combine. Enjoy!

    Notes

    Adapted from Closet Cooking

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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