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.
