Great Everyday Meals Magazine | By Momma Cuisine April-June 2016

Ingredients • 6 tomatillos, husked, rinsed and chopped • 1/2 cup onion, chopped • 2 large La Morena Pickled Jalapeños, chopped • Pickled carrots from La Morena Pickled Jalapeño Peppers 7-ounce can. • 1/4 cup packed cilantro, chopped • 1/2 cup lime juice • 2 tablespoons olive oil • 1/4 teaspoon salt or to taste Ingredients • 4 ripe avocados • 1 cup finely chopped white onion • 1 fresh jalapeno, finely chopped (leave seeds for a spicy kick) • 1 fresh serrano chile, finely chopped (leave seeds for a spicy kick) • 1/4 cup fresh lime juice • 3/4 cup pomegranate seeds • 3/4 cup mango, peeled and diced in small cubes • 1/3 cup cilantro, finely chopped • 1-1/4 teaspoon salt Pico de Gallo Verde In a large bowl, combine all ingredients. Toss until thoroughly combined. Let rest 10 minutes in the refrigerator before serving. Fancy Guac Halve, pit and peel avocados. In a large bowl mash the avocados. Stir in onions, chiles, lime juice and salt. Fold in fruit and cilantro. Add salt or extra lime juice to taste. Serve with tortilla chips.

Great Everyday Meals Magazine | By Momma Cuisine April-June 2016 | Page 31