Pico de Gallo Verde
by Andy Baraghani
summerappetizer
Yield: 8 Servings
Ingredients
You have 1 of 15
produce
- ○1poblano chile(seeds removed, finely chopped)
- ○1jalapeño(seeds removed, finely chopped)
- ✓1 clovegarlic(finely grated)
- ○4Persian cucumbers(finely chopped)
- ○1/4 cuplime juice(fresh)
- ○2 tablespoonscilantro(finely chopped)
- ○2 tablespoonsmint(finely chopped)
- ○1avocado(finely chopped)
- ○1/4 cupcelery leaves(finely chopped)
- ○1 stalkcelery(finely chopped)
- ○2scallions(green parts only, thinly sliced)
pantry staple
- ✓olive oil(for drizzling)
- ○kosher salt
other
- ○plantain chips(for serving)
- ○1/4 cuppistachios(finely chopped, unsalted, roasted)
- ○tortilla chips(for serving)
Instructions
- Toss cucumbers, avocado, celery and celery leaves, scallions, poblano, jalapeño, garlic, pistachios, lime juice, cilantro, and mint in a large bowl. (Mixture should be coated just enough to look glossy.)
- Drizzle with oil, season with salt, and toss again.
- Cover salsa and chill 20 minutes before serving with chips.
My notes
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this salsa right before you serve it.