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Active prep time: 15 to 20 minutes (total time for both salsas)
Serves: 4 to 6, as a side condiment
Salsa verde is a creamy mixture of mainly avocado and tomatillos. The tomatillo is tart – almost lemony – so it keeps the bright color in this salsa.
Pico de gallo is a salsa consisting of tomatoes, onions, cilantro and Serrano chiles.
Both salsas make for great condiments to chicken, meat, seafood dishes, eggs or other savory foods.
Ingredients for Salsa Verde:
3 medium tomatillos, husks removed and each cut into fourths
3 tablespoons chopped white or yellow onion
1 Serrano chile, cut into 1/4-inch pieces
1/2 cup plus 2 tablespoons water
5 sprigs fresh cilantro – use leaves only
1 medium ripe avocado, halved and pitted
salt, to taste (start with 1/2 teaspoon and adjust)
Directions for Salsa Verde:
1. Place the tomatillos, onion and chile pieces with water in a blender.
2. Add the cilantro and avocado; purée the mixture on pulse-blend until it’s smooth. If it looks too thick/lumpy, add 1 tablespoon water and pulse-blend again.
3. Stir in the salt, slightly purée the mixture and taste. Adjust salt level, if needed.
4. Pour the salsa verde in a glass bowl or jar, cover with plastic wrap and, if serving the same day, serve it within 1 hour.
5. Alternatively, cover and refrigerate for 1 to 2 days.
Ingredients for Pico de Gallo:
3 to 4 Roma tomatoes, cut in half and seeds and pulp discarded
1/3 cup chopped white or yellow onion
1/2 of a Serrano chile, finely-chopped
4 to 5 sprigs fresh cilantro, use leaves only – finely-chopped
dash ground cumin
salt, to taste
2 tablespoons extra-virgin olive oil (optional)
Directions for Pico de Gallo:
1. Cut each half tomato into 1/2-inch thick slices; then, cut into 1/2-inch cubes.
2. In a 4-cup mixing bowl, combine the cubed tomatoes, onion, chile, cilantro, cumin and salt. Stir in the olive oil, if desired (it adds great taste to the salsa).
3. Serve Pico de Gallo immediately.
NOTE: You can refrigerate Pico de Gallo, covered and sealed in a bowl and use it the next day, mixed in and cooked with scrambled eggs, for breakfast.
Text & Photograph ©2026 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
