Pico de verde — the fresh tomatillo salsa that answers pico de gallo — is raw chopped tomatillos, poblano, scallions, garlic, cilantro, and lime in one bright, crunchy bowl. Ten minutes, no cooking, and completely its own thing next to any red salsa.
Dive into the freshest flavors of summer with this incredible Pico de Verde! Unlike its red tomato cousin, this green salsa gets its signature tangy, vibrant character from tomatillos. We’ll add a subtle, smoky depth by charring poblano peppers (a step you can skip if you’re short on time!) and tie it all together with fresh cilantro, scallions, and a bright squeeze of lime. It’s ridiculously easy, takes just 10 minutes, and is the perfect way to elevate tacos, grilled veggies, or a simple bowl of tortilla chips.
Ingredients
• 2 medium poblano chiles
• 2 cups / 340g (12 oz) husked and chopped tomatillos
• 3 scallions, finely chopped
• 2 teaspoons (10 ml / 0.3 fl oz) / approx. 2 cloves minced garlic
• 1/4 cup / 15g (0.53 oz) chopped fresh cilantro leaves
• 3 tablespoons / 45ml (1.5 fl oz) freshly squeezed lime juice
• Salt and freshly ground black pepper, to taste
Instructions
1. For a smoky flavor, char the poblano chiles over a gas flame or under a broiler until the skin is blackened and blistered. Place them in a bowl, cover, and let them steam for 10 minutes. Once cool, peel away the skin, remove the stem and seeds, and mince the chiles. If you’re short on time, you can skip this step and simply mince the raw chiles.
2. In a medium bowl, combine the minced chiles, chopped tomatillos, scallions, garlic, cilantro, and lime juice.
3. Sprinkle generously with salt and pepper and stir everything together until well combined.
4. Taste and adjust the seasoning as needed, adding more lime juice, salt, or garlic to your preference. Serve immediately for the freshest flavor, or cover and refrigerate for up to 2 days. If refrigerated, bring to room temperature and re-taste before serving.
Nutritional Information
• (per 2 tbsp / 30 ml serving)
• Calories: 10
• Fat: 0g
• Carbohydrates: 2g
• Protein: 0.5g
• Sodium: 95mg (will vary)
Pro Tips
• Don’t skip rinsing the tomatillos after husking them; they have a sticky residue that should be washed away.
• For a crunchier texture and nutty flavor, replace half of the tomatillos with 1 cup (240 ml) of toasted pepitas (pumpkin seeds).
• If fresh tomatillos are unavailable, canned tomatillos (drained well) are a perfectly acceptable substitute.
• In the fall, swap the tomatillos for an equal amount of firm, chopped green tomatoes for a seasonal twist.
FAQ
Q: Is this pico de verde recipe vegan and gluten-free
A: Yes, this pico de verde is naturally vegan and gluten-free. All ingredients—tomatillos, poblano chiles, scallions, garlic, cilantro, and lime—are plant-based and do not contain gluten, making it a perfect choice for various dietary needs.
Q: What vegetarian meals pair well with this tomatillo salsa
A: This versatile green salsa is fantastic with many vegetarian dishes. Try it on black bean tacos, inside veggie quesadillas, as a topping for grilled tofu or tempeh, or mixed into a quinoa or brown rice bowl for a zesty flavor boost.
Q: Can I use a different pepper instead of poblano
A: Absolutely. If you don’t have poblano chiles, you can substitute them to suit your taste. For a spicier salsa, use one or two minced jalapeños. For a milder, non-spicy version, a green bell pepper can be used, either raw or charred just like the poblano.
Q: How long does this fresh green salsa last
A: For the best and freshest flavor, this pico de verde is best served immediately. However, you can store it in an airtight container in the refrigerator for up to 2 days. Note that the salsa may become slightly more watery as it sits.
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Pico de Verde (Fresh Tomatillo Salsa)
Ingredients
Method
- For a smoky flavor, char the poblano chiles over a gas flame or under a broiler until the skin is blackened and blistered.
- Place them in a bowl, cover, and let them steam for 10 minutes.
- Once cool, peel away the skin, remove the stem and seeds, and mince the chiles. If you're short on time, you can skip this step and simply mince the raw chiles.
- In a medium bowl, combine the minced chiles, chopped tomatillos, scallions, garlic, cilantro, and lime juice.
- Sprinkle generously with salt and pepper and stir everything together until well combined.
- Taste and adjust the seasoning as needed, adding more lime juice, salt, or garlic to your preference.
- Serve immediately for the freshest flavor, or cover and refrigerate for up to 2 days. If refrigerated, bring to room temperature and re-taste before serving.
- Don't skip rinsing the tomatillos after husking them; they have a sticky residue that should be washed away.
- In the fall, swap the tomatillos for an equal amount of firm, chopped green tomatoes for a seasonal twist.
