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Summer time is bursting with fresh and delicious flavor. And nothing says summertime like pico de gallo with tomatillos. This easy pico de gallo has all the goodness that you would expect from pico de gallo but, with tomatillos too.

What are tomatillos?

Contrary to popular belief. Tomatillos are not tomatoes and actually come from a different plant all together. They are naturally covered with a light paper like covering which should be removing before eating. Tomatillos are harvested while green and actually have a slight tart taste similar to tomatoes which is most likely why people get the, confused.

Tomatillos are not always easy to find in the supermarket. If you can’t find any when making this recipe, you can skip them all together. If you frequent Latin American markets, it’ll be easier to get your hands on some.

Tomatoes

Tomatoes on the other hand are less cumbersome to find. I recommended using a variety of heirloom and vine-ripened tomatoes for the most flavor. I strolled into my neighborhood market not too long ago and allowed the wafting smells to massage my senses — fruits, vegetables, herbs, and tomatoes by the pound. Heirloom tomatoes seemed to taunt me with their brightly colored skins and sometimes odd shapes. It didn’t take long before I had grabbed an armful and proceeded to the nearest check out lane. Before my tires inched up my driveway, the inspiration of what could be made with my aromatic eye candy was already there.

That’s why one of my favorite summer recipes is pico de gallo. It’s fresh, quick, healthy and requires absolutely no cooking — all of my favorite characteristics when it comes to creating a summer recipe. Of course, pico de gallo can be enjoyed rather authentically with some simple tortilla chips or you can get fancy and use this recipe to dress up something like grilled chicken, seafood or steak. It’s delicious and the only thing that matters is what you’re in the mood for. Pico de gallo is the perfect party food because it feeds a crowd and doesn’t cost much to make.

Place any leftover pico de gallo in an airtight container and keep it in the fridge for 3-4 days or drain extra juice and store inside the freezer for 3 months.

Yield: 10-12