Pico De Gallo Organic Tomatillo Salsa Dipping Salsas Guacamole Recipe

Prepare and roast tomatillos (optional for deeper flavor)

Preheat a skillet or comal over medium-high heat. Place husked and rinsed tomatillos directly on the hot surface and char, turning occasionally, until they blister and dark spots appear — about 6–8 minutes. Alternatively, broil on high for 6–8 minutes, turning once. Let cool slightly.

If you prefer a fresher, brighter salsa skip charring and proceed with raw tomatillos. Finely chop the cooled (or raw) tomatillos so pieces are roughly the same size as the diced tomato.

In a medium bowl combine the chopped tomatillos, diced roma tomatoes, and finely diced white onion. Stir to combine.

Add the minced jalapeño (start with half if sensitive to heat), chopped cilantro, and extra-virgin olive oil. Toss gently to distribute evenly.

Stir in fresh lime juice, sea salt, and ground black pepper. Taste and adjust seasoning: add more lime juice for brightness or more salt to bring out flavors.

For best flavor, let the salsa rest in the refrigerator for 20–30 minutes to allow flavors to meld. Bring to room temperature before serving if chilled for longer.

Just before serving, give the salsa a final stir and, if desired, garnish with a few whole cilantro leaves and a light drizzle of olive oil.

Halve and pit the avocados, scoop flesh into a bowl and mash to your preferred texture (smooth or slightly chunky).

Add lime juice, salt, and black pepper. Mix to combine and fold in optional chopped cilantro and diced tomato if using. Taste and adjust seasoning.

Cover guacamole tightly with plastic wrap (pressing the wrap onto the surface) to minimize browning until ready to serve. If preparing ahead, add tomato and cilantro just before serving for best freshness.

Spoon the pico de gallo tomatillo salsa into a serving bowl. Place optional guacamole alongside or in a separate bowl.

Arrange tortilla chips or vegetable sticks around the bowls and serve with lime wedges for squeezing over the salsa or guacamole.

Salsa will keep refrigerated in an airtight container for up to 4 days; guacamole is best the day it's made.