Name: Chipotle Pico de Gallo
Yield: Makes about 3 cups
Ingredients: 1/4 cup fresh lime juice; 2 teaspoons minced canned chipotle chilies in adobo sauce; 4 garlic cloves, minced; 2 cups chopped seed tomatoes; 1 cup chopped onion; 1/2 cup chopped fresh cilantro

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.

Recipe information

Yield
Makes about 3 cups

Ingredients

1/4 cup fresh lime juice

2 teaspoons minced canned chipotle chilies in adobo sauce

4 garlic cloves, minced

2 cups chopped seed tomatoes

1 cup chopped onion

1/2 cup chopped fresh cilantro

Preparation

Combine fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.

TagsSalsa Condiment Lime Citrus Fruit Chipotle Chile Vegetable Garlic Root Vegetable Tomato Onion Cilantro Herbs & Spices Vegetarian Nut Free Dairy Free Gluten Free Vegan Easy No-Cook Bon Appétit

Recipe notes

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