I don’t know how it’s been around your camp lately, but around these parts it’s been hot as hell lately (the ‘warmest’ day recently was 112).
We’re still grilling good proteins, though occasionally that gets done in the morning, with the chicken, chops, steak, or tri-tip resting in the fridge through the blazing afternoon, and served thinly sliced over a salad or as a ‘cold plate’ with a cooling salsa (like this one or this one) alongside.
A new friend recently shared this Pico de Gallo Verde recipe with us and it’s become a new favorite, offering the tartness of tomatillos, a little heat from the jalapenos, savory umami from the onion and garlic, and herbal notes from the cilantro and mint.
Dang, this one’s really good. And oh yea, it’s great on a big pile of good chips too…
12 ounces tomatillos, husked, cleaned, cored, cut into 1/4-inch pieces
1/2 medium red onion, diced
2-3 jalapenos, stemmed, seeded, diced
2-3 garlic cloves, grated
3-4 tbsp fresh lime juice (maybe a little more)
1-2 tbsp fresh cilantro, finely chopped
1-2 tbsp fresh mint, finely chopped
Good salt to taste
This one’s pretty damned easy; throw everything above into a small bowl, toss to combine, and taste, adjusting amounts of your favorite ingredients to suit your preferences. Cover and throw in the fridge for an hour or so to let the flavors meld, then go to it.
Enjoy.
