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Chipotle Pico de Gallo

3.1

(4)

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

  1. 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.

TagsSalsaCondimentLimeCitrusFruitChipotleChileVegetableGarlicRoot VegetableTomatoOnionCilantroHerbs & SpicesVegetarianNut FreeDairy FreeGluten FreeVeganEasyNo-CookBon Appétit
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