Pico De Gallo & Salsa Verde I Recipe

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Here's how to make perfect pico de gallo and salsa verde - the best sauces to top tacos with!

Transcript

00:00 Hello everyone, my name is Elias. I'm the head chef of Vallecanta and today I'm going to show you how to make two salsas.

00:05 Tomato salsa for your tacos and avocado salsa for your tacos.

00:09 So to start a pico de gallo, we're just going to start getting the tomatoes.

00:15 We're just going to cut them in small dices.

00:18 And we're just going to place it in the bowl.

00:26 After that, we're going to cut the onions, same, in small dices.

00:31 I'm just going to take out the skin.

00:35 After that, we're going to cut the chilies. If you want it to be spicy, add the seeds.

00:48 If you don't want it to be spicy, remove the seeds.

00:50 I personally like it spicy, so I'm just going to keep the seeds on.

00:56 We're going to finish it with some lime. Just squish it on top. And some salt.

01:13 Then we're just going to mix it.

01:15 So this is a really simple salsa. If you're into coriander, I will add some.

01:20 It's probably one of my favorite herbs, to be honest.

01:24 It's going to add a lot of flavor to it.

01:26 You can use this salsa for tacos, you can use this salsa to mix it with scrambled eggs in the morning.

01:33 It's a really common thing to do in Mexico. We'll call it huevos rancheros.

01:38 So just add the coriander and mix it again.

01:43 Super simple, refreshing for the summer in a nice barbecue outside.

01:49 And that's it for your pico de gallo.

01:53 We're going to start now with the salsa verde.

01:55 We're going to need tomatillos.

01:57 Tomatillos are like a green tomato from Mexico, but you can find these ones anywhere in any market in the summer.

02:04 So we're going to start mixing tomatillos.

02:07 You're going to get a small piece of onion.

02:11 We're going to blend everything.

02:13 This kind of salsa you can find it all around in Mexico in the taquerias. It's super common.

02:19 We're going to add a serrano chili. Like I said, you can put the seeds or you can not put the seeds.

02:23 It depends on how spicy you want it.

02:25 After that, we're going to add some coriander to it.

02:28 Just to give it a nice flavor.

02:31 And we're going to add an avocado too.

02:35 So the way I like to cut avocados, I hold it with my hand and just go around.

02:39 Just be careful.

02:42 You open it, you take out the seed.

02:45 Just with the tip of your knife.

02:48 That's it.

02:49 You're going to grab a spoon.

02:50 You're going to grab the blender.

02:51 You're just going to blend everything together.

02:56 You're going to add all this.

03:06 A little bit of lime juice, just to give a little acidity to this.

03:12 And help the blender to blend everything.

03:16 And of course, a little salt.

03:18 So now we're just going to blend everything together.

03:24 And this will be a nice salsa for any kind of tacos that you want to make at home.

03:40 This will be your salsa verde for your tacos.

03:43 So here are the two kinds of salsas.

03:45 The pico de gallo that is more refreshing for like a summer.

03:48 If you made it, it can last you for about two to three days in the fridge.

03:52 And your salsa verde, it contains avocados, so it might last you for like a day in the fridge.

03:57 So I will make it in the morning, and if you have your barbecue, use it in the afternoon.

04:01 Those salsas are the most common salsa that you can make at home.

04:06 And if you have your barbecue, use it in the afternoon.

04:08 Those salsas are the most common salsas in Mexico.

04:11 If you go to Mexico, just be careful.

04:13 The green ones tend to be the most spicy ones in every taco area.

04:16 [Music]

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